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This loaded queso dip is my favorite go to for game days and casual get togethers. It’s creamy, cheesy, and packed with just the right amount of spice to keep everyone coming back for more.
I first made this dip when friends dropped by unexpectedly and it quickly became our party staple. The melted cheeses with spicy tomatoes and savory meat make it irresistible every time.
Ingredients
- Ground beef: 80/20 blend recommended for juicy, flavorful meatiness that holds up well in the dip
- Chorizo: with casings removed adds a smoky, spicy kick—look for fresh chorizo in the refrigerated section if possible
- Yellow onion: finely chopped so it blends well and softens nicely in the cooking process
- Garlic: minced to brighten and deepen the savory notes—fresh garlic works best for that punch
- Rotel Diced Tomatoes & Green Chilies: both mild and hot versions combine to balance the heat and bring in tangy tomato flavor
- Jalapeño: seeded and minced optional for those who want an extra layer of heat—choose firm and fresh peppers
- Velveeta cheese: cut into cubes for melting smoothly and lending a creamy base
- Cream cheese: softened adds silkiness and richness—room temperature cream cheese blends more easily
- Shredded Monterey Jack cheese: for mild, gooey melt that helps bind everything together
- Shredded Pepper Jack cheese: adds subtle heat and complexity
- Milk or half-and-half: used sparingly to adjust the consistency—whole milk or light cream adds best flavor
- Chili powder: for a smokey warmth that ties the dish together
- Cumin: brings earthiness and depth
- Smoked paprika: adds a subtle smoky note that elevates the dip’s complexity
- Salt and black pepper: to taste
- Tortilla chips: fresh and sturdy to scoop up the dip without breaking
- Chopped fresh cilantro: brightens and adds herbal freshness when sprinkled on top
- Pico de gallo: cool and tangy topping that balances heat and richness
- Diced avocado: creamy and cooling complement
- Sliced green onions: for a fresh bite and mild onion flavor
- Sour cream and guacamole: optional but classic accompaniments that everyone loves
Instructions
- Build The Meat Base:
- Brown the ground beef and chorizo over medium high heat in a large skillet. Break up the meat with your spoon as it cooks for even browning. Cook until meat is no longer pink and browned well. Drain off any excess grease to keep the dip from becoming greasy.
- Softening The Aromatics:
- Add the finely chopped onion to the skillet and cook for about five minutes until softened and becoming translucent. Stir in the minced garlic and cook for one more minute until you can smell its fragrant aroma which enhances the overall flavor.
- Incorporate Tomatoes And Heat:
- Pour in both cans of Rotel including all the liquid for juicy texture. Add the minced jalapeño if you want extra heat. Stir everything gently ensuring all ingredients are evenly combined.
- Melt The Cheeses:
- Reduce your heat to low to avoid scorching. Add the cubed Velveeta, softened cream cheese, Monterey Jack, and Pepper Jack cheeses. Stir frequently and patiently until all cheeses melt completely into a smooth, creamy sauce. If the dip feels too thick add milk or half and half a tablespoon at a time until it loosens to your liking.
- Season To Taste:
- Sprinkle in chili powder, cumin, smoked paprika, salt, and black pepper. Mix well, then taste and adjust the seasoning. Everyone’s palate is different so take your time achieving the perfect balance.
- Serve And Garnish:
- Transfer the queso dip into a serving bowl and garnish with fresh cilantro, pico de gallo, diced avocado, sliced green onions, sour cream, or guacamole as you like. Serve immediately with warm tortilla chips for scooping.
My favorite part about this recipe is the creamy, melted Velveeta combined with the spicy chorizo which creates a uniquely indulgent flavor. I remember making a big batch for my family’s Super Bowl party and watching everyone go back for seconds and thirds. The way the melted cheese coats the chips is pure comfort food magic.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave adding a splash of milk to bring back the creamy texture. The dip thickens as it cools so stirring while reheating is key.
Ingredient Swaps
If you prefer a lighter version use ground turkey instead of beef and chorizo. For a vegetarian twist omit meats and add sautéed mushrooms or black beans. Swap Velveeta for a combination of cream cheese and a good melting cheese like mozzarella if you want less processed cheese options.
Serving Ideas
Serve the dip with a variety of dippers like sturdy tortilla chips, toasted pita wedges, or even sliced veggies for a lighter option. Add a bowl of fresh salsa or guacamole to complement the richness. Try it as a topping for baked potatoes or spread on warm crusty bread slices for something different.
This loaded queso dip is sure to be your go to for any gathering with its perfect balance of spice and creamy cheese.
Frequently Asked Recipe Questions
- → What type of meat works best for this dish?
A blend of 80/20 ground beef and chorizo gives a great combination of flavor and fat, helping the dip stay rich without becoming greasy.
- → Can I adjust the heat level?
Yes, including the seeded jalapeño adds extra heat. You can omit it or add more depending on your spice preference.
- → What cheeses create the creamy texture?
Velveeta and cream cheese melt smoothly while Monterey Jack and Pepper Jack add body and gentle spice to the dip.
- → How do I achieve the perfect consistency?
Slowly stir in milk or half-and-half to loosen the dip if it's too thick, aiming for a smooth and creamy texture that clings well to chips.
- → What are some good garnishes to serve with it?
Fresh cilantro, pico de gallo, diced avocado, sliced green onions, sour cream, and guacamole all add fresh contrast and texture.
- → Is it better to drain excess grease after browning meat?
Yes, draining excess grease yields a cleaner taste and prevents the dip from becoming too oily.