New Dynamite Dip Recipe

Cook beef

Heat a large skillet over medium-high heat and add 1 tbs vegetable oil. Add the finely diced onion and cook 2–3 minutes until translucent. Add the ground beef and break up with a spatula; cook until no longer pink, about 5–7 minutes.

Drain any excess fat, leaving about 1 tbs in the pan. Stir in chili powder, ground cumin, garlic powder, smoked paprika, kosher salt, and black pepper; cook 30 seconds to bloom the spices.

Add tomato paste and 1/4 cup water, stir to combine, and simmer 2–3 minutes until slightly thickened. Taste and adjust seasoning. Keep warm while preparing the queso.

In a medium saucepan over medium heat, melt the 2 tbs unsalted butter. Whisk in the 2 tbs flour to make a roux and cook 1 minute, stirring, without letting it brown.

Slowly whisk in 1.5 cups whole milk and 1/2 cup heavy cream. Continue whisking and bring to a gentle simmer; cook 2–3 minutes until slightly thickened.

Reduce heat to low. Cut or spoon in 4 oz cream cheese and whisk until fully melted and smooth.

Gradually add shredded cheeses (2 cups white cheddar and 1 cup Monterey Jack), a handful at a time, stirring until melted and smooth before adding more to prevent graininess.

Season the queso with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper. Keep over very low heat and stir occasionally.

Ensure the thawed frozen chopped spinach (10 oz) is very well drained: squeeze in a clean kitchen towel or press in a fine-mesh strainer to remove excess moisture. Add the drained spinach and 1 tsp minced garlic to the warm queso and stir until evenly distributed and heated through, about 1–2 minutes.

Stir in the 4 oz diced green chiles and combine. Taste the dip and adjust salt, pepper, or cayenne as desired.

Spoon the spinach queso into a shallow oven-safe serving dish. Scatter the warm taco beef evenly over the top of the queso.

If you want a lightly browned top, place the assembled dip under a preheated broiler for 1–2 minutes, watching closely so the cheese does not burn. Alternatively, bake at 375°F (190°C) for 8–10 minutes until bubbly.

While the queso finishes, make the pico: combine 1 cup diced tomatoes, 1/4 cup diced white onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 tsp minced jalapeño (optional), and 1/4 tsp kosher salt in a small bowl. Stir and taste; adjust lime or salt if needed.

Remove the dip from the oven or broiler. Spoon the pico de gallo over the center of the taco beef, leaving some beef visible around edges for texture contrast.

Garnish with 2 tbs chopped green onions and the optional 1 tbs extra cilantro. Serve immediately with 12 oz tortilla chips for dipping.