Queso dip ground beef peppers (Printable Version)
Creamy, cheesy blend with seasoned ground beef and peppers, perfect for entertaining or snacking.
# What You Need:
→ Meats
01 - 1 lb ground beef (80/20 preferred)
→ Vegetables
02 - 1 small yellow onion, finely diced
03 - 1 red bell pepper, finely diced
04 - 1 green bell pepper, finely diced
05 - 2 cloves garlic, minced
06 - 1-2 jalapeño peppers, deseeded and finely chopped
→ Spices
07 - 1 tsp ground cumin
08 - 1 tsp chili powder
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ Dairy
12 - 2 cups shredded sharp cheddar cheese
13 - 1 cup shredded Monterey Jack cheese
14 - 8 oz cream cheese, cubed and softened
15 - 1 cup whole milk
→ Garnish
16 - 2 tbsp chopped fresh cilantro
17 - 1 small tomato, diced
18 - Sliced green onions
# Directions:
01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and cooked through, approximately 5-7 minutes. Drain excess fat if needed.
02 - Add diced onion, red bell pepper, green bell pepper, and jalapeño to the skillet. Sauté for 3-4 minutes until vegetables are softened.
03 - Stir in minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Reduce heat to medium-low. Add cream cheese cubes and milk, stirring continuously until cream cheese melts completely and mixture becomes smooth.
05 - Gradually incorporate shredded cheddar and Monterey Jack cheeses while stirring constantly. Continue until fully melted and dip reaches creamy consistency.
06 - Maintain temperature over low heat or transfer to slow cooker set to warm. Garnish with cilantro, diced tomato, and green onions if desired. Serve immediately with tortilla chips, vegetables, or bread.
# Expert Tips:
01 -
- The beef and vegetables make it feel like a real meal, not just a snack
- It stays creamy and dip-able for hours, unlike those sad congealed cheese dips
- People literally hover around the serving dish until its gone
02 -
- High heat will make your cheese separate into an oily mess, so patient low and slow melting is essential
- Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so grate your own
03 -
- Room temperature cheese melts faster and more evenly than cold cheese from the fridge
- A splash of beer or broth can substitute for some milk if you want a different flavor dimension