Ingredients
Scale
- 1 lb lean ground beef (ensure it's halal if required)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (10 oz) can Rotel diced tomatoes with green chiles, undrained (mild or original)
- 1 (8 oz) block cream cheese, softened and cut into cubes
- 1 (16 oz) block process cheese (such as Velveeta), cut into 1-inch cubes
- 1/2 cup whole milk
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Tortilla chips or Fritos, for serving
Instructions
- In a large skillet or Dutch oven over medium-high heat, brown the ground beef with the finely diced yellow onion. Cook until the beef is no longer pink and the onion is softened, breaking up the beef into crumbles as it cooks. Drain off any excess fat from the skillet.
- Reduce the heat to medium. Add the minced garlic, chili powder, ground cumin, and optional cayenne pepper to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
- Stir in the undrained can of Rotel diced tomatoes with green chiles. Bring the mixture to a gentle simmer.
- Add the softened cream cheese cubes, process cheese cubes, and whole milk to the skillet. Stir continuously, allowing the cheeses to melt slowly and fully incorporate into the beef mixture. Continue stirring until the dip is completely smooth and creamy.
- Season the gringo dip with salt and freshly ground black pepper to taste. If you prefer a thinner dip, you can add a tablespoon or two more milk until desired consistency is reached.
- Transfer the hot dip to a serving bowl. Garnish generously with fresh chopped cilantro. Serve immediately with a generous supply of sturdy tortilla chips or Fritos for dipping.
Notes
For best results, use full-fat cream cheese and whole milk for maximum creaminess. If the dip cools and thickens, you can reheat it gently on the stovetop or in the microwave, adding a splash of milk to thin it if needed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dip is also fantastic served over baked potatoes or as a topping for nachos!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg