Description
Ground beef browns in garlic-scented oil, then melds with tangy tomatoes, cumin, and two cheeses for a velvety dip. Each spoonful offers a gentle warmth, studded with cilantro and green chiles for a lively finish.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 10 oz diced tomatoes with green chiles
- 4 oz diced green chiles
- 1 cup beef broth
- 8 oz pepper jack cheese
- 8 oz cream cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt to taste
- 2 tbsp chopped fresh cilantro
Instructions
- Heat olive oil in a skillet over medium heat and cook ground beef until browned, then drain excess fat.
- Add diced onion and minced garlic to the skillet and sauté until onion is translucent, about 3 minutes.
- Stir in diced tomatoes with green chiles, diced green chiles, ground cumin, chili powder, and beef broth, then bring to a simmer.
- Reduce heat to low and add cream cheese, stirring continuously until fully melted and smooth.
- Gradually stir in pepper jack cheese until the mixture is creamy and well combined.
- Season with salt to taste, garnish with chopped cilantro, and serve warm.
Notes
- You can substitute ground turkey for a lighter version.
- Add chopped jalapeno or hot sauce for extra heat.
- Keep the dip warm in a slow cooker during parties.
- Pairs well with tortilla chips, breadsticks, or fresh vegetable crudités.