This easy taco queso dip shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #timetocrunch #CollectiveBias
The big game is coming up and it’s a great excuse to invite people over and have some yummy food. A favorite snack around here is queso. It’s one of my husband’s favorite things. Cheese, in general, is my favorite so I’m happy to eat a lot of queso as well.
For years I’ve been trying to find a good recipe to make at home. We don’t like to eat highly processed ingredients and most recipes call for processed cheese. I really struggle to trust cheese that doesn’t have to be refrigerated.
I’ve found some recipes that were okay, we used them in a pinch, but nothing was quite what we were looking for. Finally, after a lot of trial and error, I have found a recipe we both enjoy and it has good ingredients. It’s perfect along with some restaurant-style tortilla chips, we really love the Late July® Tortilla Chips.
This is a very thick dip and not quite as thin as most queso we are used to but it’s still full of cheese and the flavors you want in queso. I actually like the thickness for parties because it’s less messy.
I like to use organic ingredients when I can and all of the ingredients in this recipe can be organic. Just don’t forget to get tortilla chips with good ingredients as well.
Like I said Late July® Tortilla Chips are a favorite around here. We really like the sea salt thin & crispy ones but they have several delicous options. Including a restaurant-style sea salt and lime option. They also have thicker options and favors like nacho chipotle, which is really good. The favored options would be great to set out for your big game spread as well.
Now that you have a good idea of the best chips to buy for your dip you need to make the dip. This recipe is so simple and really good, it’s sure to be a crowd pleaser.
It uses just five items and you may already have them around. It’s also simple to double and to customize to your taste. I’ve also done half a recipe for when it was just me and my husband eating it.
To keep it warm you can use a slow cooker or I’ve used the low slow cooker setting on my Instant Pot, both work great.
- 1 lb ground beef
- 1 package taco seasoning
- 1 1/2 cups salsa
- 8 oz cream cheese
- 2 cups pepper jack cheese, shredded
- Cook beef over medium-high heat until thoroughly cooked.
- Drain and sprinkle with taco seasoning, mix well.
- Cut cream cheese into 1-inch cubes, heat with salsa over medium heat. Stir occasionally until cream cheese is melted.
- Stir in beef and cheese. Continue cooking, stirring occasionally until cheese is melted.
- Serve immediately with Late July® Tortilla Chips or keep in a slow cooker (or Instant Pot slow cooker setting) on low, stirring occasionally.
- You can also top with diced tomatoes, fresh cilantro, or jalapeno slices.
You can use any salsa you like. You can also use cheddar cheese, monterey jack, or a Mexican blend of cheese in place of pepper jack.