White Cheese Hamburger Queso Dip

White Cheese Hamburger Queso Dip Recipe – good ground beef and roasted pepper flavor in creamy, rich melted white cheese!

This good easy dip is loaded with flavor – and crazy easy to make.

If you can melt and stir cheese, you can make this queso!

We hope you love this cheesy dip as much as we do.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Kitchen notes

How To Keep Queso From Separating

Queso can separate, so here are our tips to keep your queso velvety smooth if you have any problems with your queso breaking.

• Make a roux with flour or a cornstarch slurry and stir in to queso – starch helps to keep fat from separating.
• Stir in an emulsifier – mustard powder helps.

Shred The Cheese

We always recommend chopping, shredding, or even tearing cheese apart to make more surface area so cheese can melt quickly and more evenly.

What Cheese To Use For Queso

There are some cheeses that work beautifully in queso – cheese that has the right fat and moisture content to melt, without seizing up or getting too oily.

• Oaxaca
• Enchilado
• Quesadilla
• Mozzarella
• White cheddar
• Cheddar cheese

We love crumbling a little cotija cheese (preferably cold, gives a great temperature twist when eating) on top of queso – but since it doesn't melt well, we use it more as a topping than the creamy cheese base.

Other good Dips You'll Love

If you love dunking wings, chips, and vegetables in dip, we're sharing some of our favorites.

We love spinach and artichoke dip and homemade blue cheese dipas well as well as fresh and flavorful twists like avocado tomatillo salsapineapple mango salsaand cheesy bacon dip!

You can find our dip recipe archives here.

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Ingredients

• 1 lb ground beef
• 1 tablespoon corn starch
• 1 tablespoon garlic powder
• 1 tablespoon fajita seasoning
• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 cup green chile sauce
• 10 oz cacique enchilado or oaxaca cheese, or other mild white melting cheese, shredded or cut into small cubes
• ½ cup shredded mozzarella, fiesta blend, or cheddar cheese
• ½ cup crema
• Cilantro, to garnish
• 1 jalapeno, sliced, optional to garnish
• ¼ cup cotija, to garnish

Method

1. In a large nonstick skillet, brown and crumble ground beef until browned, about 5 minutes.
2. When beef is almost completely browned, season with garlic powder and 1 tablespoon taco or fajita seasoning (if using a packet, use 1/2 the packet.)
3. Remove beef from pan and set aside.
4. Add olive oil to pan and scrape up any browned bits of beef as oil heats, until light and shimmery.
5. Add diced onion and bell pepper to pan and cook until soft and lightly browned, about 4 minutes.
6. Toss shredded cheese in cornstarch.
7. Stir in green chile sauce and shredded cheese, being sure to vigorously stir as cheese melts.
8. Stir in crema and keep stirring vigorously while cheese melts.
9. Remove from heat and let cool and slightly thicken, about 4 minutes.
10. Top with fresh sliced jalapenos, cilantro, and cotija cheese crumbles.