A few weeks ago I arrived home on a late flight after attending the doTERRA annual convention and Abby served me a bowl of warm, homemade Beef Queso Dip with organic potato chips. The queso was absolutely perfect, and contained only real ingredients. I’m telling you, this girl has a knack for creating recipes!
She used a combo of milk, butter, arrowroot, cheddar cheese and spices for the cheese queso and then browned some ground beef, seasoned it with Sea Salt, and stirred it into the cheesy sauce.
Finally, a real food creamy queso without any processed cheese. I’m definitely adding this recipe to our list of favorite game-day foods!
Here’s a list of our favorites that you might enjoy:
Roasted Chicken Wings
Sausage Balls
Apricot Zingers
Steak and Bacon Bites
Mexican Hot Chocolate Cookies
Fudgy Brownies
Serves 6-8
10 minPrep Time
10 minCook Time
20 minTotal Time
Ingredients
- 1 teaspoon unsalted butter
- 1 pound ground beef
- 1/4 teaspoon Celtic sea salt
- 4 tablespoons unsalted butter
- 1/4 cup arrowroot flour
- 3/4 teaspoon chili powder
- 1/2 teaspoon Celtic sea salt
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- Potato, plantain, or any other kind of chip of your choice
Instructions
- Melt 1 teaspoon butter in a large skillet over medium heat and swirl to coat. Add the ground beef and cook until browned, breaking the meat up with the back of a wooden spoon. Stir in ¼ teaspoon sea salt. Set aside.
- Place 4 tablespoons butter and arrowroot, chili powder, and sea salt in a medium saucepan and set over medium-low heat. When the butter melts, whisk constantly for about 1 minute, then very slowly whisk in the milk. It may clump just a little, but keep whisking and it will soon smooth back out. Bring the mixture to a simmer and continue to whisk. When the mixture is beginning to thicken and coats the back of a spoon, immediately start whisking in the cheese. Whisk until all the cheese melts and the sauce becomes smooth. Season to taste with salt if needed. Serve warm with chips.
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