Queso Dip Ground Beef Peppers (Printable)
A creamy blend of melted cheeses with ground beef and bell peppers, perfect for any appetizer spread.
# 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
# How to Make It:
01 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
02 - Add the diced onion, red and green bell peppers, and jalapeño to the skillet. Sauté for 3-4 minutes until vegetables are softened.
03 - Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Reduce heat to medium-low. Add the cream cheese cubes and milk, stirring constantly until the cream cheese is melted and the mixture is smooth.
05 - Gradually add the shredded cheddar and Monterey Jack cheeses, stirring constantly until fully melted and the dip reaches a creamy consistency.
06 - Keep warm over low heat or transfer to a slow cooker set to warm setting until ready to serve.
07 - Top with chopped cilantro, diced tomato, and sliced green onions if desired. Serve hot with tortilla chips, sliced vegetables, or bread.
# Expert Suggestions:
01 -
- The cream cheese base keeps it velvety smooth instead of separating into a greasy mess like some restaurant queso
- Ground beef transforms it from an appetizer into something that feels like a real meal
02 -
- If the dip thickens too much while sitting, stir in warm milk one tablespoon at a time until it loosens up again
- Pre-shredded cheese contains anti-caking agents that can make the dip grainy, so grate it yourself if possible
03 -
- Low and slow melting prevents the cheese from becoming stringy or rubbery
- Room temperature cream cheese incorporates faster and eliminates any lumps in the final dip