Recipes

Print Recipe

Spicy Beef Queso Dip

SERVING SIZE: 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. You can purchase our ground beef in 1 pound packs, or save and stock up with our 20 pound box! To make this recipe Keto-friendly, be sure to use heavy cream instead of half & half, and full fat cheeses. Serve with veggies instead of chips.

SCR Queso1

INGREDIENTS

  1. 1 pound Stemple Creek grass fed ground beef
  2. garlic salt
  3. 1 Tbl. unsalted butter
  4. 1 shallot, diced
  5. 3 garlic cloves, minced
  6. 2 jalapeños, seeded and diced
  7. 1 tsp. tomato paste
  8. 1 tsp. Chipotle chili powder
  9. 2 tsp. smoked paprika powder
  10. 1/4 tsp. cayenne pepper
  11. 1 1/2 cups half & half
  12. 1 tsp. arrowroot powder (thickening agent)
  13. 1 block cream cheese, cut into cubes and softened
  14. 2 teaspoon Dijon mustard
  15. 12 oz. Mexican blend shredded cheese
  16. hot sauce (optional)

INSTRUCTIONS

  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.
Print Recipe