Cheese Dip With Ground Beef Recipe

Cook aromatics and brown beef

Heat a large skillet over medium-high heat. Add 1 tablespoon oil. When shimmering, add the diced onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef, breaking it up with a spatula. Cook until no longer pink and starting to brown, about 6–8 minutes.

Season and finish

Stir in the cumin, chili powder, smoked paprika, kosher salt, and black pepper. Add the tomato paste and cook, stirring, 1 minute to bloom the paste. Pour in 1/4 cup broth, scrape up browned bits, and simmer until liquid mostly reduces, about 2–3 minutes. Taste and adjust seasoning. Remove skillet from heat and set aside. Drain any excess fat if desired (leave a little for flavor).

Prepare thickening slurry

In a small bowl, whisk the cornstarch into 1 tablespoon of the half-and-half to make a smooth slurry; set aside.

Melt cheeses

In a medium heavy-bottomed saucepan set over low heat, add the butter and cream cheese. Stir gently until the cream cheese softens, about 2 minutes. Add the chopped processed American cheese and shredded cheddar in batches, stirring until melted and smooth.

Thin and stabilize

Stir in the remaining half-and-half gradually to reach a smooth, creamy consistency. Whisk in the cornstarch slurry and continue cooking gently for 1–2 minutes until the mixture thickens slightly and becomes glossy. Keep the heat low—do not boil, or the cheese will seize.

Combine with beef

Fold the prepared beef mixture into the warm cheese sauce, stirring to incorporate evenly. If the dip is too thick, add up to 2 tablespoons more half-and-half to reach desired dipping consistency. Return to very low heat to keep warm while serving.

Stir 1/2 cup diced tomatoes, 1/4 cup diced green chilies, and half the sliced green onions into the assembled cheese-beef dip. Taste and adjust salt, pepper, or spice. Spoon the dip into a warmed serving bowl or small slow cooker to maintain temperature.

Top with remaining green onions, chopped cilantro, and pickled jalapeños if using. Serve immediately with tortilla chips and lime wedges for squeezing.

To keep warm for a party, transfer the dip to a small slow cooker on the 'warm' setting or keep over very low heat on the stove, stirring occasionally. If the dip firms up on standing, stir in 1–2 tablespoons warm half-and-half to loosen before serving.