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Servings: 8
Calories: 303kcal
Equipment
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 10 ounce can diced tomatoes with green chilies
- 8 ounce block cream cheese softened
- 2 cups cheddar cheese shredded
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- Fresh chopped cilantro for garnish
- Tortilla chips for serving
Video
Instructions
- In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is softened. Drain any excess fat.1 pound ground beef, 1 small onion, 2 cloves garlic
- Stir in the diced tomatoes with green chilies, cream cheese, and shredded cheddar. Mix until the cheese is fully melted and the dip becomes smooth and creamy.10 ounce can diced tomatoes with green chilies, 8 ounce block cream cheese, 2 cups cheddar cheese
- Add chili powder, cumin, salt, and pepper. Stir to combine, then let the dip simmer for about 5 minutes, stirring occasionally.1 teaspoon chili powder, ½ teaspoon ground cumin, Salt and black pepper
- Remove from heat. Sprinkle with chopped cilantro if desired. Serve warm with tortilla chips.Fresh chopped cilantro, Tortilla chips
Notes
- Best skillet to use: A cast iron skillet gives even heat and makes a great serving dish too.
- Cheese: Cheddar is classic, but pepper jack, Monterey jack, or colby jack all melt well and taste great. Shredding your own cheese melts better than pre-shredded.
- Meat swaps: Try ground chicken, turkey, or chopped chorizo instead of beef.
- Too thick: Add a splash of milk if the dip starts to tighten up and get too thick. It smooths it right out.
- Add heat: Add hot sauce or diced jalapeños for a little kick.
- Extra add-ins: Black beans, corn, or pinto beans add protein and texture.
- Keeping it warm: Use a slow cooker on low heat while serving to keep it warm and melty.
- Make ahead: Make it a day in advance, then reheat gently on the stovetop or in the microwave before serving.
Storage and Reheating Instructions
- Fridge: Let it cool to room temperature, then transfer it to an airtight container and pop it in the fridge. It’ll keep for 3–4 days.
- Reheat: When you're ready to reheat, warm it gently on the stovetop over low heat or microwave it in 30-second bursts, stirring each time. Add a splash of milk if it needs help getting back to that creamy consistency.
Nutrition
Calories: 303kcal | Carbohydrates: 6g | Protein: 21g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 430mg | Potassium: 350mg | Fiber: 1g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 5mg | Calcium: 327mg | Iron: 2mg
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