Beef Nacho Cheese Dip
We prefer lean beef to keep the dip from becoming too greasy. If needed, you can blot the top with paper towels to remove the excess grease.
Servings: 10 servings
Calories: 324kcal
Ingredients
- 1/2 pound (227 g) lean ground beef (it'll be less greasy than regular beef)
- 1 Tablespoon (15 ml) olive oil
- 4 green onions , chopped
- 7 ounces (198 g) diced green chili (1 small can)
- 2 Tablespoons (30 ml) chili powder
- 2 teaspoons (10 ml) ground cumin
- 1 teaspoon (5 ml) paprika
- 1 jalapeño , minced (or to taste)
- 1/2 teaspoon (2.5 ml) kosher salt , or to taste
- 1 cup (224 g) mayonnaise
- 8 ounces (227 g) cream cheese (1 package)
- 8 ounces (227 g) shredded cheddar cheese , divided
Serve with pretzels, chips, crackers or raw veggies
Instructions
- Pre-heat oven to 375°F.
- Reserve and set aside about 1/2 cup shredded cheddar cheese, which is for the topping. Remaining cheese is for the dip.
- Heat pan on medium high, add oil and cook beef until brown. Add green onions, green chili, chili powder, ground cumin, paprika, jalapeño, and salt. Cook for about 1 minute until combined.
- Add mayo, cream cheese, salt and remainder of the cheddar cheese. Turn heat to low. Stir for about 2 minutes or until cheeses completely melted. Use paper towels to blot any excess grease released from the beef.
- Transfer dip to a round 8 inch baking dish. Top with remaining cheddar cheese.
- Bake for 10-15 minutes or until the top layer of cheese is melted and dip is bubbly. Let the dip cool a bit before you dive-in. Serve with pretzels, chips, crackers or raw veggies.
Nutrition
Calories: 324kcal | Carbohydrates: 3g | Protein: 12g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 53mg | Sodium: 514mg | Potassium: 222mg | Sugar: 1g | Vitamin A: 1015IU | Vitamin C: 2.7mg | Calcium: 139mg | Iron: 1.6mg