Chili Con Queso Dip

Imagine the rich aroma of melted cheese mingling with the spicy kick of chilies wafting through your kitchen.

Chili Con Queso Dip is a comforting, easy-to-make appetizer that transforms simple ingredients into a warm, indulgent treat.

As the cheese melts into creamy perfection and the flavors meld, a delightful experience awaits.

Let’s bring this savory dip to life and enjoy it with friends or family, dipping into its cheesy goodness with crispy tortilla chips.

Kitchen Tools Required

• 1 Medium saucepan
• 1 Wooden spoon
• 1 Measuring cup
• 1 Knife
• 1 Cutting board

Ingredients

• 1 pound ground beef
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 cups cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 can (10 ounces) diced tomatoes with green chilies
• 1/2 cup milk
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped

Cook & Prep Time

To efficiently manage your time when preparing Chili Con Queso Dip, follow this timeline:

1. Reading & Preparation (5 minutes):
   • Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and ingredients.
2. Prep Work (10 minutes):
   • 0:00 – 2:00: Gather all the ingredients and equipment listed in the recipe.
   • 2:00 – 7:00: Dice the onion, mince the garlic, and chop the cilantro.
   • 7:00 – 10:00: Measure out the cheese, milk, and spices.
3. Cooking (15 minutes):
   • 10:00 – 12:00: Heat the olive oil in the saucepan over medium heat.
   • 12:00 – 14:00: Sauté the onion and garlic until the onion is translucent.
   • 14:00 – 18:00: Add the ground beef and cook until browned, breaking it apart with a spoon.
   • 18:00 – 19:00: Drain excess fat from the saucepan.
   • 19:00 – 21:00: Stir in the diced tomatoes with green chilies.
   • 21:00 – 22:00: Add chili powder, cumin, salt, and black pepper; stir to combine.
   • 22:00 – 25:00: Lower heat and gradually add cheddar and Monterey Jack cheese, stirring until melted.
   • 25:00 – 28:00: Pour in milk, stirring continuously until the mixture is smooth.
4. Resting (5 minutes):
   • 28:00 – 33:00: Remove from heat and let the dip rest for 5 minutes.
5. Serving:
   • 33:00 – 34:00: Garnish with chopped cilantro before serving.

Adjust the timing as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Heat olive oil in a medium saucepan over medium heat.

Add onion and garlic, sauté until onion is translucent.

Add ground beef and cook until browned, breaking it apart with a spoon.

Drain excess fat from the saucepan.

Stir in diced tomatoes with green chilies.

Add chili powder, cumin, salt, and black pepper; stir to combine.

Lower heat and add cheddar and Monterey Jack cheese gradually, stirring until melted.

Pour in milk, stirring continuously until the mixture is smooth.

Remove from heat and let it rest for 5 minutes.

Garnish with chopped cilantro before serving.

Serving Tips

• Tortilla Chips: Perfect for scooping up the creamy, cheesy dip.
• Vegetable Sticks: Offer a fresh and crunchy contrast with celery, bell peppers, or carrots.
• Soft Pretzels: A warm and soft option that pairs well with the savory dip.
• Bread Cubes: Use toasted baguette or sourdough cubes for a hearty bite.
• Nachos: Layer the dip over tortilla chips and top with jalapeños for a loaded nacho plate.

Storage

Store leftover Chili Con Queso Dip in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently on the stovetop or microwave, stirring occasionally to maintain creaminess.

Freezing

To freeze chili con queso dip, let it cool completely.

Then, transfer it to an airtight container.

Freeze for up to two months.

Thaw in the refrigerator and reheat gently before serving.

Reheating

When reheating chili con queso, do so slowly over low heat.

Stir constantly to prevent separation.

Add a splash of milk if needed to restore the creamy texture.

Final Thoughts

Chili con queso dip is a delicious and crowd-pleasing appetizer.

It’s important to serve it warm with tortilla chips for the best experience.

Adjust the spices according to your taste preference, and don’t hesitate to add a chopped jalapeño pepper for more heat.

Enjoy this creamy, cheesy delight at your next gathering!

Frequently Asked Questions

Can I Substitute the Ground Beef With a Vegetarian Option?

You can swap ground beef for a plant-based option like crumbled tofu or tempeh. Add spices to infuse bold flavors, creating a savory, satisfying bite. You’ll enjoy a delicious, hearty texture without compromising on taste.

What Type of Tortilla Chips Pair Best With This Dip?

You’ll want to go for thick, corn tortilla chips that can hold up to the creamy, spicy dip. Their crunchy texture and slightly salty flavor create the perfect balance, enhancing the dip’s rich, cheesy goodness with each bite.

How Can I Make the Dip Spicier Without Altering the Texture?

To spice up your dip without changing its texture, add finely chopped jalapeños or a dash of cayenne pepper. Their fiery heat melts seamlessly into the creamy blend, creating a tantalizing kick without compromising smoothness.

Is It Possible to Use a Slow Cooker for This Recipe?

Yes, you can use a slow cooker. Sauté onion and garlic first, then transfer everything except cilantro to the cooker. Stir occasionally, letting flavors meld until creamy. Add cilantro before serving, enjoying the aroma and smooth texture.

Can I Prepare This Dip in Advance and Reheat It Later?

You can definitely prepare it in advance and reheat later. When reheating, gently warm it over low heat, stirring to revive its creamy texture. Add a splash of milk if needed to maintain the dip’s luscious consistency.

Chili Con Queso Dip

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting Time 5 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine Mexican

Servings 8 servings

Equipment

• 1 Medium saucepan
• 1 Wooden spoon
• 1 measuring cup
• 1 Knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 1 pound ground beef
• 1 cup onion diced
• 2 cloves garlic minced
• 2 cups cheddar cheese shredded
• 1 cup Monterey Jack cheese shredded
• 1 can (10 ounces) diced tomatoes with green chilies
• 1/2 cup milk
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro chopped

Instructions

 

• Heat olive oil in a medium saucepan over medium heat.
• Add onion and garlic, sauté until onion is translucent.
• Add ground beef and cook until browned, breaking it apart with a spoon.
• Drain excess fat from the saucepan.
• Stir in diced tomatoes with green chilies.
• Add chili powder, cumin, salt, and black pepper; stir to combine.
• Lower heat and add cheddar and Monterey Jack cheese gradually, stirring until melted.
• Pour in milk, stirring continuously until the mixture is smooth.
• Remove from heat and let it rest for 5 minutes.
• Garnish with chopped cilantro before serving.

Notes

When making chili con queso dip, it’s important to add the cheese gradually and stir continuously to ensure a smooth, creamy texture. If the dip becomes too thick, you can thin it out by adding a little more milk. Adjust the spices according to your taste preference; for more heat, consider adding a chopped jalapeño pepper. Serve it warm with tortilla chips for the best experience.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.