Dynamite Dip Recipe

Sauté aromatics

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 1/2 cup finely diced yellow onion and sauté until translucent, about 4 minutes. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Make roux

Sprinkle 2 tablespoons all-purpose flour over the softened onion and garlic, stirring constantly for 1 to 1.5 minutes to cook the raw flour taste but do not brown.

Add dairy

Gradually whisk in 1 cup whole milk and 1/2 cup half-and-half, smoothing any lumps. Bring mixture to a gentle simmer over medium-low heat, stirring frequently, until slightly thickened, about 3–4 minutes.

Melt cheeses

Reduce heat to low and stir in 4 oz cream cheese (cubed) until melted and smooth. Add 1 cup shredded white cheddar and 1 cup shredded Monterey Jack, stirring until fully melted and a smooth queso forms. Keep heat low to prevent graininess.

Finish queso

Fold in 8 oz well-drained chopped spinach and 2 tablespoons diced green chiles. Stir in 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon fresh lime juice. Taste and adjust seasoning. Keep warm on the lowest heat setting, stirring occasionally.

Brown beef

Heat 1 teaspoon vegetable oil in a skillet over medium-high heat. Add 12 oz lean ground beef and 1/4 cup finely diced yellow onion. Break meat up with a spatula and cook until no longer pink and edges begin to brown, about 6–8 minutes.

Season

Add 1 teaspoon minced garlic, 1 tablespoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and cook 1 minute to toast the spices.

Simmer

Stir in 1 tablespoon tomato paste, 1/4 cup beef broth (or water), and 1/2 teaspoon apple cider vinegar. Reduce heat to medium-low and simmer until sauce thickens and coats the beef, about 3–4 minutes. Adjust seasoning if needed. Keep warm.

Combine ingredients

In a small bowl, combine 1 cup finely diced roma tomatoes, 1/4 cup finely diced white onion, 2 tablespoons chopped fresh cilantro, and 1 teaspoon minced jalapeño.

Season pico

Add 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir gently, taste, and let sit at room temperature for at least 10 minutes to allow flavors to meld.

Stir the warmed taco beef into the spinach queso or spoon taco beef in a single layer over the prepared queso in a shallow serving dish, depending on preference.

Top the queso and beef with a generous spoonful of pico de gallo. Garnish with cilantro leaves and serve immediately with 8 oz tortilla chips and lime wedges on the side.

If preparing ahead: keep queso warm in a slow cooker on low and reheat beef gently before combining. Pico can be made up to 2 hours ahead and refrigerated.