Best Mexican Restaurant White Cheese Super Dip Recipe
When you dip your tortilla chips into this best Mexican Restaurant White Cheese Super Dip Recipe, you'll know you've gone straight to Mexican Cheese Dip heaven!
Servings: 2 servings
Calories: 457kcal
Cost: $8
Equipment
- Small sauce pans
- microwave
- spoons
- knife
- cutting board
- serving bowl
- basked for the chips
Ingredients
- ¼ lb ground beef
- 1 Tbs Taco Seasoning
- ¼ Cup Water Plus a Few Tablespoons
- ¼ Cup Refried Beans
- 1 teaspoon vegetable oil
- 1 Cup Queso Blanco
- 2 Tbs Pico De Gallo
Instructions
For the Ground Beef
- In an 8" skillet over medium heat, brown the ground beef until the pink is just gone. Add the taco seasoning and ¼ cup of water. Place a lid on the skillet and allow the ground beef to simmer. Remove the lid and cook until the water has evaporated. Remove from the heat and set aside.
For the Refried Beans
- In a microwave safe dish, heat the refried beans and a tablespoon of water and a teaspoon of vegetable oil (add enough more water to loosen the refried beans). Heat for 1 minute and then repeat in 1 minute intervals until heated through. Set aside.
For the Queso Blanco
- In a small sauce pan or in a microwave safe dish, heat the queso blanco until heated through. (On low on the stove top in a sauce pan and in 1 minute intervals in the microwave).
Layering the Dip
- Once cheese is ready, in a dipping bowl, place the ground beef in the bottom of the bowl. Gently spoon the refried beans over the ground beef. Spoon the queso blanco over the beef and beans and then sprinkle the pico on the top. Serve with a basket of chips and a large spoon so that they dip may be spooned out or mixed up.
Notes
- This is one of the easiest dips, the real secret is in mastering the layering. Ground beef on the bottom, then a dollop of refried beans, then cheese and then a happy topping of Pico De Gallo.
- Melting cheese and adding to the cheese can be a trick. Be sure to put the queso in the sauce pan and then only heat over medium low heat or lower. Add cheese a little at a time, stirring well and allowing to heat through. Cut the cream cheese into smaller bits so it melts easily. Add the splashed of milk to thin down your creation if it is needed.
- I love to dress up my super dip with some additions like green chiles, hot sauce, black olives, taco sauce or a dash of chili powder. It makes a fantastic dip and even more delicious dip!
- Try substituting Chorizo for the ground beef for a delicious rendition.
Store in an airtight container in the fridge for up to 5 days. - This is not something that will freeze well and I don't recommend it. Besides, its so delicious, you are going to eat this easy dip right away.
- This easy mexican dip is also great with corn chips.
Nutrition
Serving: 0.5cup | Calories: 457kcal | Carbohydrates: 7g | Protein: 28g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1465mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Calcium: 21mg | Iron: 1mg