Beef Queso Dip
This Beef Queso Dip is the ultimate crowd-pleasing appetizer; rich, creamy, and loaded with perfectly seasoned ground beef, melty Velveeta, and a touch of spice. It’s the perfect dip for game days, potlucks, or movie nights, ready in just 20 minutes.
Ingredients
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 teaspoon Emeril’s Essence Creole Seasoning
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper to taste
- 8 ounces Velveeta® cubed
- ½ cup shredded Monterey Jack cheese
- ½ cup canned diced tomatoes
- ¼ cup canned chopped green chiles
- ¼ cup salsa verde
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Cook the Beef: Heat olive oil in a saucepan over medium high heat. Add the ground beef, Creole seasoning, chili powder, cumin, salt, and pepper. Cook for 3–5 minutes, breaking up the meat as it browns. Drain any excess fat and set aside.
- Melt the Cheese: In the same saucepan, add the cubed Velveeta and stir until melted and smooth.
- Combine the Flavors: Stir in Monterey Jack cheese, diced tomatoes, green chiles, and salsa verde. Mix until fully combined and creamy.
- Add the Beef: Return the cooked beef to the pan. Add the chopped cilantro and stir well. Cook for 1–2 more minutes until everything is heated through.
- Serve: Transfer to a serving bowl and enjoy immediately with tortilla chips, crackers, or fresh veggies.
Notes
Storage & Reheating
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- To Reheat: Warm in the microwave in 30 second intervals, stirring between each. Add a splash of milk to restore creaminess.
Serving Suggestions
- Tortilla chips or corn chips
- Crackers or toasted baguette slices
- Fresh veggies like celery, carrots, or bell peppers
- Spoon over nachos, tacos, or baked potatoes
Notes
- To reheat perfectly, stir every 30 seconds and add a touch of milk for a creamy texture.
- Adjust the spice level with more or less chili powder or green chiles.