With summer in full swing, cook outs, parties and snacking, I’ve got a great appetizer dip that sometimes finds it’s way on top of french fries, baked potatoes and steamed vegetables. This scratch made Beef Queso Dip is a kicker and one I find myself making often it’s so easy.
There are many recipes out there for this traditional Texas party dip, most use Velveeta cheese and a can of Rotel diced tomatoes. Some add chili with beans. Some make their’s all white. I love a good, chunky version with real pepper jack and cheddar cheese, chunks of seasoned ground beef or pork, and it’s got to be super gooey and spiced up.
It all starts with making the bechamel sauce, which basically is a fancy way of saying a white gravy. Cooking butter and flour together, then add milk and your sauce base is good to go.
Whisking in the cheeses and other goodies add the flavor and cheesy goodness while the browned and seasoned ground beef or pork add some filling texture.
A roux is the base for this dip, which is just butter or oil cooked with flour. It’s the initial thickener for so many sauces and soups.
While many people use Velveeta cheese, I prefer this loaded with real pepper jack and cheddar cheeses. It’s a cheese lovers dream.
Warm, melted and smooth cheese together with seasoned ground beef or pork are the perfect way to keep your guests happy when it comes to party food.
Bust out the tortilla chips to scoop this up and a cold beverage of choice. This chunky Beef Queso Dip is always a party dipping hit. If you like this try my Chili Mac and Cheese Casserole or my Green Chile Chicken Enchiladas. Enjoy!
- 1 lb ground beef
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 4 tbsp butter
- 1/4 cup flour
- 1 cup non fat milk
- 1 cup low fat pepper jack cheese shredded
- 1 cup low fat sharp cheddar cheese shredded
- 1 cup salsa
- Brown the ground beef and season with chili powder, cumin and garlic powder.
- Make the roux to thicken your sauce by melting butter in sauté pan 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. Simmer on low for 5 minutes.
- Serve warm with tortilla chips and garnish with chopped cilantro and crumbled Cotija cheese (optional).
I’m not even through this appetizer collection yet, but have my menu well in process for the two big football games this weekend. Go Seahawks! Go Washington Huskies!
Your stomach and those other guests will thank you. 🙂 Go Seahawks!
Kevin, this looks and sounds amazing as usual. But I know where you got those beautiful bowls BECAUSE I was just holding the exact ones in my hand yesterday trying to justify buying them and put them back for lack of storage space! Don’t we already own several of the same cutlery and stoneware? I love that we are of similar minds! 😀
We are indeed Sally. A friend gifted a set of those to me. Lucky me!
There are certain foods I know I’d not be able to stop eating once I started, and this is one of them.
Serve it over a baked potato and you’ll be in heaven. 🙂 Thanks Jeff.
Oh, you had me at queso here, Kevin! Forget the chips and just pass me a large spoon…or better yet, a straw! This looks like perfection, and I love that it doesn’t use Velveeta as a base. I need this to watch the final stage of the Tour this morning! 🙂
I forgot about the Tour! I was going to watch it this morning and took the dogs out. 🙁
It’s so hot here we gotta go early or it’s miserable. Enjoy!
I’ve never tried this dip, but I think I’d prefer it made with real cheese as well, rather than velveeta – which I had to google to find out what it is. I may have to make this when we have our next pot luck! Enjoy your weekend, Kevin!
Thanks so much John, you guys too (although its probably early Monday morning for you). 🙂
This party favorite just got an invite to my house! GREG
Thanks, dip away Greg!
Kevin, I’m with you: only real cheese, and only generous amount. This dip looks perfectly gooey and comfort. Give me a large spoon please:)
Thanks Ben. Hope you’re having a great time with Andrey in Halifax!
I love this kind of dip, it is one of those things I need to have when there are people to share it with. Otherwise, it is so addicting, I might eat the whole thing. I have a mini crockpot that I make versions of this to have with tortilla chips, or anything else that would be good. One question, I don’t normally make a bechamel, so if I wanted a gluten free version, could arrowroot or something be substituted for the flour?
Hello Cathy! I’ve missed you on the site. How are things?
I read little and found that the very fine corn flour known as masa harina would be a good substitute for the flour. Bob’s Red Mill makes one, but there are others out there, too. I also found this post on Happy Healing that might be of interest. On Janice’s site Real Food Made Easy, she recommends rice flour, raw buckwheat flour (you can make this by blitzing raw buckwheat groats in a coffee grinder), masa harina (aha!), Sorghum flour and Millet flour. Here’s a link.
Hope things are well and have a great weekend!
Thanks so much Kevin, much appreciated. I have, or can easily get masa harina and rice flour. I’ve learned the hard way that almond flour doesn’t work, not sure about cocnut flour, but may experiment. Things are good here, thank you for asking, hope the same for you.
Anytime I can help. Cheers!
Cheese dip is my weakness! I could seriously eat it every say!! This one looks so delicious and easy!! I love the real cheese!! Yum!
Thanks so much Alaina… cheesy goodness! So glad you stopped by so I could see your site and drool over that Easy Blueberry Galette! Have a great weekend. 🙂
Hey Kevin! I make a similar dip, but I add my homemade chili. I hate it when dips are made with a processed cheeselike substance, I want real, good cheese and this delivers! I will have to make this when other people are around or else I’d be tempted to just eat it all myself! OOOH, maybe with french fries!? Happy weekend guys!
No, me likey the real deal cheese, too. There was a small bit leftover the other day and I had it on some toasted sourdough!
Chatted with Nagi about TN, looking forward to it. More info via email soon. Hello to Gary!
This is definitely next-level queso dip!! Love everything about your version – your choice of cheese, all those spices, and the addition of beef! Sometimes all I want is a couple different appetizers for dinner and this one would be absolutely perfect.
Thanks Faith. I sometimes get the cast iron pan super hot and sear that ground beef or pork for extra caramelization and crunch appeal. Cheers to a fun weekend friend. 🙂
So happy to see this, especially on a Friday, Kevin! Hubby and I love queso dip and make it all the time. Love your version with the two types of cheese. I’d put a big squirt of sriracha in there too and make a meal out of it 🙂 Pinned 🙂 Have a wonderful weekend, my friend!
Weekend party food! A nice douse of sriracha sounds perfecto. Cheers to a fun weekend Dawn. 🙂