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–+ servings

Homemade Queso Dip

Delicious Homemade Queso Dip with Velveeta, pepper jack cheese, and beef
A warm, creamy queso dip made with Velveeta, pepper jack, and seasoned ground beef, perfect for game nights and parties.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 8 servings

Ingredients

For the dip

  • 1 lb ground beef (85/15 recommended) can substitute ground turkey for a lighter version
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 can Rotel diced tomatoes with green chiles (10 oz) drained slightly if you prefer thicker dip
  • 8 oz Velveeta, cubed about half a block; provides classic silky texture
  • 8 oz pepper jack, shredded for heat and stretch; Monterey jack is a mellower substitute
  • 1/2 to 3/4 cup pale ale or use chicken broth if avoiding alcohol
  • 1/3 to 1/2 cup whole milk or half-and-half adjust to desired consistency
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • to taste salt and black pepper
  • 1 tbsp olive oil or butter for browning
  • Optional: chopped cilantro, sliced jalapeños, or a squeeze of lime for finishing

Instructions

Preparation

  • Heat a large skillet over medium-high heat and add olive oil.
  • Add the diced onion and cook until translucent, about 3-4 minutes.
  • Add the garlic and cook for 30 seconds until fragrant.
  • Add the ground beef, breaking it up with a spatula. Season with cumin, smoked paprika, salt, and pepper. Brown until no longer pink, about 6-8 minutes. Drain excess fat if desired.
  • Pour in the pale ale to deglaze the pan, scraping up browned bits. Simmer until liquid reduces by about half, around 2-3 minutes.
  • Stir in the Rotel tomatoes and simmer for 2 minutes to heat through. Reduce heat to low.
  • Add cubed Velveeta and shredded pepper jack a handful at a time, stirring until smooth before adding more.
  • If the mixture is too thick, stir in milk a tablespoon at a time until you reach a dippable consistency.
  • Taste and adjust seasoning as needed. Transfer to a small slow cooker on warm or keep in the skillet on the lowest heat while serving.
  • Garnish with cilantro and sliced jalapeño if desired.

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat gently on the stovetop with milk to revive creaminess. Freezing is possible for up to 2 months, but may change texture.