Cheeseburger Queso Dip

This spicy cheeseburger queso dip is the mashup your next party needs. Recipe creator Tyler Smith loves dip recipes, and figured that cheese, sirloin and jalapenos were bound to taste great together. The real innovation of this queso dip is the “pickle de gallo” topping, a playful twist on spicy pico de gallo. And while dill pickles are an essential burger topping, they’re less conventional alongside Tex-Mex flavors. But that doesn’t mean they don’t work together! The pickles add a sour, savory note that balances the heat. Serve up a big bowl of this queso at your next potluck or backyard barbecue, and don’t forget all the delicious dippers!

Ingredients for Cheeseburger Queso Dip

• Pickle de gallo ingredients: Create this fun topper with chopped and seeded jalapenos, fresh tomato, onion, dill pickles and juice, and salt. If you want to amp up the heat, keep the seeds in the jalapeno. Any type of tomato will do, but cherry tomatoes or tomatoes on the vine are a good bet when tomatoes are out of season.
• Ground sirloin: Lean ground sirloin packs plenty of beefy flavor, taking this queso dip into cheeseburger dip territory. For maximum impact, sear the beef until it’s very brown, then crumble it and stir it into the dip.
• Queso blanco: This creamy white cheese melts into a smooth, silky dip. The taste is fairly mild, so the dip’s mix-ins will stand out.
• Whole milk: Adding milk creates a thinner, more spreadable texture, perfect for coating a tortilla chip. While the recipe calls for whole milk, you can substitute 2% milk. Skim is a tad too thin for this recipe.
• Shredded cheddar cheese: Use sharp or mild cheddar, whichever you prefer. Grating the cheese yourself yields the best flavor and texture, but the bagged stuff will do in a pinch.
• Chopped green chiles: Look for canned green chiles near the salsa or canned beans in your grocery store. Green chiles are mildly spicy, tender and a bit smoky.
• Fresh cilantro: A sprinkling of fresh herbs brightens the rich dip. If you think cilantro tastes like soap, use parsley instead.
• Sour cream: Finish the queso with a dollop of tangy sour cream for acidity and extra richness.

Directions

Step 1: Make the pickle de gallo

In a large bowl, stir together the jalapeno, the tomato, half of the diced onion, the pickle, the pickle juice and the salt. Refrigerate the mixture while preparing the queso.

Step 2: Sear the beef

Shape the ground beef into a ball. Heat a large skillet over medium-high heat. Place the beef in the skillet and press it down with a burger press or a flat spatula until it is 1/4-inch thick. Cook until the beef is deeply browned and crisp, two to three minutes. Flip and cook the other side until it’s browned, about two minutes longer. Use the spatula to break up the beef into crumbles. Remove it from the pan and keep it warm.

Editor’s Tip: Browning the beef makes it extra flavorful, and the crispy brown bits add a nice contrast to the creamy dip.

Step 3: Cook the onion

In the same skillet, add the remaining diced onion. Cook it until it’s tender and browned, four to five minutes.

Step 4: Make the queso

In a small saucepan, heat the cubed queso blanco over medium-low heat. Add the milk, cheddar and green chiles. Stir until the cheese is melted and hot. Stir in the cooked beef, cooked onion and fresh cilantro.

Step 5: Serve

Transfer the queso dip to a serving dish. Top it with the pickle de gallo and sour cream.

Cheeseburger Queso Dip Variations

• Change cheeses: Replace the cheddar with another good melting cheese. American cheese is super smooth and creamy, while pepper jack has a kick.
• Add spices: Lean into the Mexican-inspired flavors by shaking cumin, coriander, chile powder or a good taco seasoning into the beef.
• Crank up the heat: Love spicy food? Add a few shakes of hot sauce to the dip in Step 5.
• Add toppings: Garnish the dip with diced tomatoes, shredded cheese, sliced avocado or a dollop of guacamole.

How to Store Cheeseburger Queso Dip

Store cheeseburger queso dip in the refrigerator. Cover the serving bowl or transfer leftovers to an airtight container. It will last for up to four days. The cheese will thicken considerably in the fridge, but it will melt again when reheated, and the dip can be thinned out as needed.

How should you reheat cheeseburger queso dip?

Reheat cheeseburger queso dip on the stove, since it’s much easier to control the temperature than it is in the microwave. Transfer the dip to a pan, and warm it over medium-low heat. If the dip has thickened, add milk, 1 tablespoon at a time, stirring, until it’s as thin as you like. If you choose to reheat the dip in the microwave, do so slowly. Cover a microwave-safe dish with a damp paper towel and heat the queso dip in 30-second bursts, stirring between each.

Cheeseburger Queso Dip Tips

What can you serve with cheeseburger queso dip?

The sky—or your pantry—is the limit for what to serve with cheeseburger queso dip. Keep it simple by serving it with tortilla chips or Doritos. Soft corn tortillas are fun to scoop. Pretzels, pita chips, toasted baguette slices and crackers are unconventional but perfectly tasty. Fresh vegetables—especially bell peppers and celery—offer a sweet, crisp contrast to the rich dip.

How else can you use cheeseburger queso dip?

Queso is a classic party appetizer, but you can think outside the dip bowl. Consider folding cheeseburger dip into a quesadilla for double-cheese decadence. Spread queso onto a tortilla before building a burrito; it’s especially tasty in bean burritos. You can also put the dip on a burger. In that case, maybe skip the slice of cheese, but go ahead and pile on more pickles.

Watch How to Make Tyler Smith’s Cheeseburger Queso

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