Making queso dip from scratch is much easier than you may think, and it tastes better than store-bought dips. This Mexican party dip recipe is one you’ll want to make often!
This delicious and easy party appetizer, beef queso dip, is incredibly delicious. It’s more than a party dip, though. Sometimes I use it on top of French fries, baked potatoes, and vegetables.
It’s so simple to make and you can customize it with your own preferences – your family and friends will be asking for this all the time!
Ingredients
Like the name implies, this recipe is made from scratch, which means this is one queso dip without Velveeta. Once you try it though, you’ll agree – a few extra ingredients gives this dip a nice, strong flavor.
- ground beef
- chili powder
- ground cumin
- garlic powder
- butter
- flour
- non fat milk
- low fat pepper jack cheese shredded
- low fat sharp cheddar cheese shredded
- salsa
How do I garnish this beef queso dip?
I like to garnish this recipe with cilantro and crumbled Cotija cheese, feel free to garnish the dip with some colorful and tasty toppings.
- guacamole
- tomato salsa or try my Roasted Tomato Salsa
- mango or pineapple salsa
- thinly sliced jalapeños
Want a spicier queso dip?
For those that like their dip with extra kick, you can adjust the heat level by adding more chili powder.
You can also customize this beef queso dip by adding in some spicier ingredients. Some suggestions include:
- finely chopped fire roasted green or chipotle chili peppers
- diced jalapeños
Instructions
- Season the ground beef with chili powder, cumin and garlic powder. Then brown the beef in a large skillet.
- Melt butter in a sauté pan and add flour. Stir the mixture with a whisk and continue to cook for a couple of minutes. Whisk in milk and continue to cook on low until thickened.
- Whisk in the pepper jack cheese and cheddar cheese until smooth. Add the salsa and seasoned, browned beef. Simmer on low.
- Serve warm.
How do I serve this dip?
Of course, the best way to enjoy this queso dip with ground beef is with warm tortilla chips but as I mentioned earlier, I also enjoy this dip in a bunch of different ways. Here are just a few ideas:
- pour it over French fries or potato wedges
- baked potato topping
- pour it over steamed vegetables, like broccoli or cauliflower
- use it in tacos and burritos or on top of fajitas
- hot dog topping
- instead of a using it a dip for tortilla chips, pour the queso dip on top of the chips for some awesome nachos
Ready for more dipping?
Dips make great snacks, appetizers and game day food! If you loved my Queso Dip From Scratch, then you should try some of my other popular dip recipes:
This recipe first appeared on Kevin Is Cooking July 2016 and has been updated with a new video.
Watch how to make this below!
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
Beef Queso Dip Recipe
Ingredients
- 1 lb ground beef (90/10)
- 1/2 tsp kosher salt
- 1/2 tsp chili seasoning
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup pepper jack cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1 cup Pace Salsa Medium (or salsa of choice)
Serve
- tortilla chips
- 2 tbsp cilantro chopped
- 2 tbsp Cotija cheese crumbled
Instructions
- In a large skillet over medium heat brown the ground beef seasoned with salt, chili powder, cumin and garlic powder. Remove meat from skillet and set aside.
- Make the roux to thicken your sauce by melting butter in skillet over medium heat and add the flour. Stir with whisk and continue to cook for 2 minutes. Whisk in milk and continue to cook on low for 3-4 minutes until thickened.
- Whisk in the cheeses until smooth. Add the salsa and seasoned, browned beef (with accumulated juices). Simmer on low for 5 minutes.
- Serve warm with tortilla chips and garnish with chopped cilantro and crumbled Cotija cheese.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Nutrition
This looks so good! Can you recommend a store bought salsa to use for this? Thanks!
I typically use Pace Medium, nothing too hot or wimpy. 🙂
Hi Kevin, can this recipe be served at room temperature
Certainly, but I recommend it warm because it will get thick in consistency and make it hard to use as a dip.
Thank you
I was looking for a way to make a sort of taco mac and cheese. Im going to adjust a bit but its nice to have a starting point on measuring
Thanks for your comment, Christopher. I’m actually developing a recipe for taco mac and cheese. Stay tuned, but please let me know about your results!
This is amazing! I used all colby jack cheese and trader joes salsa verde salsa. My family is devouring it.
I am glad you enjoyed it! I cannot wait to make it again!
I made this and it had a ‘grainy taste/texture. I followed the recipe exactly as written. Any thoughts on what I might have done wrong?
Did you cook the flour as directed when making the roux?
Also, if you bought pre-shredded cheese instead of shredding it yourself, that will make it grainy. Cellulose is added to keep the cheese from sticking together but it makes cheese sauces grainy
I say all the time, life is too short for dieting! lol This recipe is what life is about! Thank you!
Love that! Thank you! I am glad you enjoyed the recipe!
Kevin— I have always made a queso that is usually a hit anytime I serve it. THIS queso is a game changer!! I know what I will be serving the next time I’m asked to bring an appetizer! Thanks for yet another amazing recipe!
This would be great with diced or canned chicken as well ! thank you for this video and recipe . Looking forward to trying it soon !
Let me know if you try it with chicken! Would love to hear!
What a Fantastic Post!! Love your work.
Total YUM Kevin! The perfect comfort food for right about now! Pinned!
This turned out very well! It was hard to find a “real food no velveeta” recipe with good reviews so I’m glad I did! I followed the recipe exactly because I was terrified it would separate. The only thing I changed is – I couldn’t find low fat pepper jack. So I used 1.5 c low fat cheddar and 0.5 cup jack to get a lower fat content as I see this makes a difference in the texture. I think mine was too thick…clarifications on The ounces of cheese would have been helpful. Tip- put it in a deep mug/ramekin… Read more »
Thank you for taking the time to tell me about it! I am so glad it all worked out for you!
The roux turned out perfectly! The queso was amazing. I’ve failed many times before. Thanks!
I am so glad to hear that! Thank you for sharing!