Beef Queso Dip
This beef queso dip can easily be made vegetarian by leaving the beef out. It's delicious either way!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- FOR THE PICO DE GALLO SALSA
- 3 medium tomatoes, diced
- 1 medium onion, finely chopped
- 2 clove 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
- 500 g (1 1/4 lbs) lean ground beef
- 1 tsp ground cumin
- 1 tsp chilli powder (your choice)
- 1/2 tsp salt
- FOR THE DIP
- 60 g (1/4 cup) unsalted butter
- 35 g (1/4 cup) plain (all-purpose) flour
- 500 ml (2 cups) full fat milk
- 100 g (1 cup) cream cheese
- 100 g (1 cup) mild Cheddar or Jack cheese, grated
- 100 g (1 cup) sharp Cheddar, grated
Instructions
- 1
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.
- 2
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.
- 3
Stir in the cumin, chilli and salt and fry for a further 30 seconds before transferring it all to a plate.
- 4
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.
- 5
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.
- 6
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.
- 7
Serve immediately with your dipping snacks of choice such as Mexican corn chips.