Chili Cheese Dip For Your Dad!

Texans love their velvety cheese sauce as in this crowd pleasing Chile con Queso dips. I know dad will enjoy this South Texas dip for Father’s day, so give it a try. This hearty dip has a seasoned beef layer covered in creamy cheese creating a canvas for more toppings such as guacamole and pico de gallo. This dip is often served at family gatherings and popular during football season. You can make the chile layer and the queso layer days in advance. Simply reheat and assemble the layers in a matter of minutes. If you make this recipe share your photo with me at @y_delicacies.

Chili and Cheese Dip

Chile con Queso

Recipe From My South Texas Kitchen Cookbook

Yvette Zuniga Jemison

BEEF

1 tablespoon vegetable oil

1 pound ground beef

1 cup onion, diced

1 tablespoon fresh garlic, minced

1 tablespoon chili powder

1 1/2 teaspoons cumin

1 teaspoon salt

QUESO

2 tablespoons vegetable oil

1 cup onions, diced

1 cup tomato, diced plus extra for garnish

3 tablespoons whole milk

1 pound yellow American cheese, sliced or grated

2 tablespoons pickled jalapeños, diced, extra for garnish

2 tablespoons brine from pickled jalapeños

FOR SERVING Tortilla chips, shallow 2 quart dish.

OPTIONAL GARNISHES Pico de Gallo (pg. 33), Guacamole (pg. 35)

BEEF

1. In a large skillet, warm the oil over medium heat. Add the beef and onions and cook, breaking up the beef with a spoon, until the beef is browned and the onions are softened, about 10 minutes.

2. Add the garlic, chili powder, cumin and salt and cook until the garlic is softened, about 3 minutes. Keep warm until ready to assemble, or cover and store in the refrigerator up to two days. When ready to serve, reheat and proceed with the assembly instructions.

QUESO

1. In a medium skillet on medium heat, warm the oil. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes and cook until softened, about 3 minutes.

2. Add the milk and bring to a simmer. Add the cheese and stir until the cheese is melted. Add the jalapeños and the brine. Stir well. Keep warm until ready to assemble, or cover and store in the refrigerator up to two days. When ready to serve, reheat and proceed with the assembly instructions.

ASSEMBLY

1. Pour the heated beef into a 2-quart dish and spread in an even layer.

2. Pour the heated queso over the beef in an even layer. Garnish with optional toppings and serve with tortilla chips.

MAKE AHEAD

The beef chile and the Queso can be made up to 2 days ahead. Cover and store in the refrigerator in separate containers. Reheat the beef and queso before assembling the chile con queso. Serve with chips and toppings such as Pico de Gallo (pg. 33) and Guacamole (pg. 35)