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Cheesy Loaded Queso Dip Recipe

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3.9 from 36 reviews

A rich and creamy Cheesy Loaded Queso Dip featuring seasoned ground beef, chili beans, and Velveeta cheese, perfect as a crowd-pleasing appetizer for any party or gathering.

  • Total Time: 25 minutes
  • Yield: About 8 servings

Ingredients

For the Beef Base

  • 1 lb Laura’s Lean ground beef
  • 1 1/2 tsp chili powder
  • 3/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika

For the Dip

  • 10 oz Rotel diced tomatoes with chilies (including juice)
  • 16 oz chili beans (with liquid)
  • 16 oz Velveeta processed cheese, cut into 1-inch cubes
  • 1/4 cup whole milk
  • 2 tbsp chopped fresh cilantro

Instructions

  1. Cook the Ground Beef: Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon as it browns, until no pink remains, about 5-7 minutes. Drain any excess fat if necessary.
  2. Add and Bloom Spices: Reduce heat to medium. Add chili powder, cumin, garlic powder, onion powder, and paprika directly to the cooked meat. Stir constantly for about 1 minute to bloom the spices, enhancing their flavor and preventing a raw, bitter taste in the dip.
  3. Combine Tomatoes and Beans: Pour in the Rotel diced tomatoes with chilies (including juice) and the chili beans with their liquid into the seasoned beef. Stir well to combine and heat through over medium heat for 2-3 minutes to meld flavors.
  4. Melt the Cheese: Add Velveeta cheese cubes a handful at a time, stirring frequently over medium heat. As each batch melts, continue adding the next until all cheese is incorporated, taking about 3-4 minutes total.
  5. Adjust Consistency: Pour in whole milk gradually, stirring until the dip reaches a smooth, creamy consistency. Velveeta’s emulsifiers help achieve a grain-free, luscious texture.
  6. Finish and Serve: Once creamy and warm, remove from heat and sprinkle with chopped fresh cilantro before serving. Enjoy immediately with your favorite chips or dippers.

Notes

  • Use canned chili beans with their liquid to add body and depth to the dip.
  • Velveeta melts smoothly due to its emulsifiers, preventing grainy texture.
  • Add milk gradually to control the dip’s consistency and avoid it becoming too runny.
  • This dip is best served warm and fresh.
  • Leftovers can be refrigerated and reheated gently with a splash of milk to restore creaminess.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://flavorhug.com/cheesy-loaded-queso-dip-recipe/