Description
This Spicy Cowboy Queso Dip is a hearty and flavorful cheese dip that combines ground beef, chorizo, and a blend of cheeses with vegetables and spices. Perfect for game days, parties, or a delicious appetizer, this creamy dip brings a spicy kick with jalapeños and diced tomatoes with green chiles, balanced by fresh cilantro.
Ingredients
Meat
- 1 lb ground beef
- 1/2 lb chorizo sausage
Vegetables and Herbs
- 1 white onion, finely chopped
- 1 red bell pepper, diced
- 2 jalapeños, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 (10 oz) can diced tomatoes with green chiles, undrained
Cheese and Dairy
- 16 oz Velveeta cheese, cubed
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup milk
Other
- 1 tsp cumin
- 1/2 cup black beans
- Salt and pepper to taste
Instructions
- Brown the meat: In a large skillet over medium heat, cook the ground beef and chorizo sausage until fully browned, about 8 minutes. Make sure the meat is cooked through and then drain any excess grease to avoid a greasy dip.
- Sauté the vegetables: Add the finely chopped onion, diced red bell pepper, and seeded and chopped jalapeños to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Melt the cheeses and combine ingredients: Lower the heat to low and add the cubed Velveeta cheese, shredded sharp cheddar, shredded Monterey Jack cheese, the entire can of diced tomatoes with green chiles (including the juice), and milk. Stir continuously so the cheeses melt evenly and the mixture becomes a smooth, creamy dip.
- Season and finish: Add cumin, salt, and pepper to taste. Stir well to combine all flavors. Finally, mix in the chopped fresh cilantro just before serving to add a fresh, herbal finish to the spicy queso dip.
Notes
- For less spice, use fewer jalapeños or omit the seeds.
- You can substitute Velveeta with processed cheese or cream cheese if preferred.
- Add extra black beans or corn for more texture and flavor.
- Serve with tortilla chips, warm tortillas, or vegetable sticks.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated slowly over low heat.
