Spicy Beef Queso Dip

• Servings: Serves 8
• Prep Time: 20 minutes

This crowd-pleasing dip is the perfect party appetizer! Loaded with grass fed beef, melty cheese, and spices it packs a satisfying kick that's great paired with tortilla chips.

Ingredients

• 1 pound Stemple Creek grass fed ground beef
• garlic salt
• 1 Tbl. unsalted butter
• 1 shallot, diced
• 3 garlic cloves, minced
• 2 jalapeños, seeded and diced
• 1 tsp. tomato paste
• 1 tsp. Chipotle chili powder
• 2 tsp. smoked paprika powder
• 1/4 tsp. cayenne pepper
• 1 1/2 cups half & half
• 1 tsp. arrowroot powder (thickening agent)
• 1 block cream cheese, cut into cubes and softened
• 2 teaspoon Dijon mustard
• 12 oz. Mexican blend shredded cheese
• hot sauce (optional)

Directions

1. Place ground beef in a large skillet and season with a little garlic salt. Sauté until browned, breaking up meat into crumbles with a wood spoon. Drain and set aside.
2. In a medium pot, melt butter over medium heat. Add shallots, garlic and jalapeño. Sauté for 3-4 minutes to soften then stir in tomato paste, Chipotle powder, smoked paprika, and cayenne. Gradually whisk in the half & half.
3. Whisk in the arrowroot until thoroughly blended, and continue to gently stir as the mixture thickens and comes to a simmer. Lower the temperature to medium-low. Stir in the cream cheese and mustard. Whisk until melted and smooth.
4. Slowly add the shredded cheese, and whisk until melted. Note: If you prefer a thinner sauce, add more half and half and/or a little water and whisk to desired consistency. Taste and add hot sauce, if desired, for more heat.
5. Mix in the cooked ground beef. Pour the queso into a serving bowl and garnish with a generous sprinkle of smoked paprika and chopped green onion.
6. Serve immediately with tortilla chips.

Cooking Notes

*To keep the dip warm, transfer to a slow cooker or fondue pot and serve.