Beef queso dip or vegetarian queso dip… You decide.
This recipe takes me right back to when I was growing up. My parents used to make a spicy Tex-Mex cheese dip that was very similar to this beef queso dip. Back then they used a creamy processed cheese called Velveeta which is widely available in the US but I haven’t seen it anywhere else. This beef queso dip is much better though perhaps a little more work. It’s easy work though and you will be thrilled with the outcome.
Dig into this! Beef queso dip is an easy, one pan dish that you can make in about 30 minutes.
What is queso dip?
This beef queso dip is a delicious, one pan recipe that you can make it about 30 minutes. It’s cheesy, creamy and as spicy as you’d like to make it. Although I have used ground beef in this recipe, queso dip without meat is equally as popular.
When making beef queso dip, I usually fry up the lean ground beef and then transfer it to a plate when cooked. Then I use the same pan to make the roux and cheese sauce. That version is what you’ll find in the recipe card below but this time around I cooked the beef separately. We had a few vegetarians visiting so I prepared a beef queso dip with half the sauce and a vegetarian version with the other half.
Although this look like a Mexican recipe, beef queso dip was actually first made in the US and is considered Tex-Mex.
Are there any shortcut to making this dip?
Yes. In the recipe below, you make your own fresh salsa. You could simply purchase a good quality fresh salsa and use that instead. You won’t save a lot of time but it is less fussy to do so.
Personally, however I do like to make my own fresh salsa. The salsa can be left chunky or you could blend which will give the dip a smoother, creamier looking texture.
Can queso dip be reheated?
Yes. For best results cook and serve on the same day. Cook it up in the pan and let it sit until needed. Then simply heat it up and it will come out perfectly. I often drizzle a little more milk in if the dip has been sitting for a while.
If you have any leftovers, transfer to a bowl and cover with clingfilm. Place in the fridge for up to three days and then simply heat it up in your microwave oven or on the stove.
Can beef queso dip be frozen?
I tried this once and wasn’t happy with the outcome. It still tasted fine but the texture wasn’t all that good. So I don’t recommend doing this.
How to make this deliciously, cheesy dip in pictures…
Get all of your ingredients together before starting. It’s easier that way.
Mix all of the salsa ingredients together and set aside.
Melt the butter in a large frying pan and stir in the flour. Continue stirring out any lumps and cook until the roux is a light golden brown.
The roux should look like this.
Slowly add the milk while stirring into a creamy sauce.
You may not need all of the milk. Just add it until you have a creamy sauce like this.
Add the cream cheese in small amounts and let it melt into the sauce.
Then stir in the grated cheese.
Stir in the salsa. Your salsa can be chunky or blended until smooth.
If making queso dip without beef, add the spices directly to the sauce. Otherwise add them to the beef.
Fry up some ground beef and then stir that in too. Or leave it out for a veggie version.
Here’s the finished beef queso dip. If you blend the salsa and leave the beef out, the dip will look much creamier.
Pour the finished beef queso dip into a serving bowl and serve with corn chips.
Dig in!
Here are a few other Mexican or Tex-Mex recipes for you to try…
Birria de Res
Birria Ramen
Pork Carnitas
Beef Queso Dip
This beef queso dip can easily be made vegetarian by leaving the beef out. It's delicious either way!
Ingredients
- FOR THE PICO DE GALLO SALSA
- 3 medium tomatoes, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 – 2 jalepeño chillies, finely chopped
- 3 tbsp coriander (cilantro) finely chopped
- Juice of one lime
- Salt to taste
- FOR THE BEEF
- 1 tbsp rapeseed (canola) oil
- 500g (1 ¼ lbs) lean ground beef
- 1 tsp ground cumin
- 1 tsp chilli powder (your choice)
- ½ tsp salt
- FOR THE DIP
- 60g (1/4 cup) unsalted butter
- 35g (1/4 cup) plain (all-purpose) flour
- 500ml (2 cups) full fat milk
- 100g (1 cup) cream cheese
- 100g (1 cup) mild Cheddar or Jack cheese, grated
- 100g (1 cup) sharp Cheddar, grated
Instructions
- Start by preparing the pico de gallo. Place all of the ingredients in a mixing bowl and stir to combine. If you prefer a smoother salsa, blend it. Set aside.
- Now heat the oil in a saucepan over medium high heat and stir in the minced (ground) beef. Fry until cooked through, stirring with a spoon or spatula to break down any large lumps. This should take about 5 minutes.
- Stir in the cumin, chilli and salt and fry for a further 30 seconds before transferring it all to a plate.
- Place the pan back on a medium heat, add the butter and let it melt. Whisk in the flour to make a roux and cook for about two minutes, stirring continuously until the roux is a light beige in colour.
- Slowly add the milk while whisking until you have a creamy sauce. Take your time. The milk should take about 3 minutes to add. You may not need all the milk to produce a smooth and creamy sauce.
- Now add the cheeses in small amounts until it have melted into the thick sauce. Add the salsa and cooked beef and stir it all up to combine.
- Serve immediately with your dipping snacks of choice such as Mexican corn chips.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 186Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 471mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 12g
I hope you enjoy this beef queso dip recipe. If you do try it, please leave a comment. I’d love to hear from you.
julie
Wednesday 9th of November 2022
I made this without the meat just because I didn't have any on hand and loved it. We had it on the plate with fish & chips & salad and used it as a sauce. Delicious!
Dan Toombs
Sunday 13th of November 2022
Great that it worked without the meat. I will have to try that. Thanks very much. Dan