Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess if needed.
Freezing is possible, though the texture may become slightly grainy due to the dairy.
Variations
Spicy Kick: Add diced jalapeños, hot sauce, or pepper jack cheese.
Tex-Mex Style: Stir in black beans, corn, and a sprinkle of taco seasoning.
Meaty Upgrade: Replace beef with spicy sausage or ground turkey.
Veggie Version: Swap the beef for sautéed mushrooms, bell peppers, and black beans.
Queso Twist: Add Velveeta or white American cheese for a silky, restaurant-style finish.
FAQ
1. Can I make this dip ahead of time?
Yes! Assemble the dip, cool it, and refrigerate. Reheat gently before serving.
2. Can I use a slow cooker from start to finish?
You’ll still need to brown the beef first, but after that, everything can go into the slow cooker on low for 1–2 hours.
3. Is this recipe gluten-free?
The dip itself is naturally gluten-free; just pair it with gluten-free dippers.
4. Can I make it spicier or milder?
Absolutely. Choose a mild or hot salsa, adjust spices, or omit ingredients like jalapeños to suit your preference.
