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cheese dip recipe with meat
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This rich and hearty cheese dip recipe goes beyond standard Velveeta by pairing a creamy three-cheese sauce with savory ground beef and a unique sweet-spicy Gochujang caramelized onion twist. It’s perfect for game day or a fun weeknight meal.
Ingredients
- 1 lb ground beef (80/20 fat ratio)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 8 oz sharp cheddar cheese, shredded
- 4 oz Monterey Jack cheese, shredded
- 4 oz cream cheese, cubed and softened
- 4 tbsp Gochujang (Korean chili paste)
- 2 tsp brown sugar, packed
- 1 tsp rice vinegar
- 1 tbsp all-purpose flour
- 2 cups full-fat milk
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 green onions, sliced, for garnish
- Tortilla chips or crusty bread for serving
Instructions
- Season the Beef: Heat a large skillet over medium-high heat. Add ground beef and cook for 7-9 minutes, breaking up the meat until fully browned. Drain all excess fat. Season the beef with 1/2 tsp salt, 1/4 tsp black pepper, smoked paprika, and ground cumin. Transfer the seasoned beef to a bowl and set aside.
- Prepare Caramelized Onions and Gochujang Mixture: In a medium saucepan, heat 1 tbsp vegetable oil over medium-low heat. Add the diced yellow onion and cook slowly, stirring often, for 25-30 minutes until deeply golden brown. Stir in the minced garlic and cook for 1 minute until fragrant. Add the Gochujang, brown sugar, and rice vinegar, stirring for 2-3 minutes. Reserve about two-thirds of this mixture in a separate bowl.
- Create the Cheese Sauce Base: To the saucepan containing the remaining onion mixture, stir in the all-purpose flour to create a roux; cook for 1 minute. Gradually whisk in the full-fat milk until smooth and thickened (3-5 minutes). Reduce heat to low, add the softened cream cheese, and stir until completely melted and smooth.
- Melt Cheeses and Combine with Beef: Gradually add the shredded cheddar and Monterey Jack cheeses to the sauce base, stirring constantly, a handful at a time until each addition is melted and incorporated. Fold the reserved seasoned ground beef into the cheese sauce until well combined.
- Assemble and Swirl: Transfer the beef and cheese mixture to an oven-safe 1.5-quart baking dish. Dollop the reserved Gochujang caramelized onion paste evenly over the top. Use a knife to gently swirl the paste into the dip, creating streaks without fully mixing.
- Bake and Serve: Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until bubbly around the edges. Garnish with freshly sliced green onions before serving immediately with tortilla chips or bread.
Notes
To achieve a smooth texture, shred cheese from a block instead of using pre-shredded varieties, which contain anti-caking agents. Ensure the cream cheese is softened and add the shredded cheese slowly while keeping the heat low to prevent the sauce from breaking or becoming oily.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 90 mg