tex mex appetizer

Simple baked queso dip recipe that will disappear at your next party! Easy to stir together with layers of pinto beans and cheddar cheese.

Baked Queso Dip

can pinto beans (drained)

green chiles

butter

scallions (chopped)

cheddar cheese (grated)

monterey jack (grated)

Greek yogurt

taco sauce

hot sauce

Salt and pepper

mixed cheese (grated)

scallions (green only chopped)

Tortilla chips

Chop four full scallions. In a large skillet, melt butter over medium heat. Then add drained beans, chile peppers, and scallions. Season with a pinch of salt.

Cook over medium heat for 4-5 minutes. Gently mash beans with the back of a spoon. The mixture doesn&#8217;t need to be completely smooth.

In a small bowl, stir together taco seasoning, hot sauce, and yogurt.

In a large baking dish, spoon in bean mixture followed by the yogurt and hot sauce mixture. Spread it evenly over the beans. Top with about 1 pound of grated cheese, but leave 1 cup of cheese for the topping. I like to use a mixture of cheddar and monterey jack.

Bake dish for 30 minutes at 350 degrees.

Stir dip well to mix layers and ingredients. Top with reserved cheese and two chopped scallions (just greens).

Return to oven and bake for 15 minutes.

Serve immediately with tortilla chips!

https://www.youtube.com/watch?v=OXs-55zfLOM

Need an easy game day appetizer? This Baked Queso Dip is layered with beans, cheese, and sour cream and bakes up into an addictive and easy snack. Stick it on the table and watch it disappear! 
FULL RECIPE: https://mach.cooking/baked-queso-dip

Easy Baked Queso Dip - Perfect Game Day Appetizer

This rich and creamy queso dip combines the smooth melt of Velveeta, the tang of cream cheese, the spicy kick of Rotel, and the hearty flavor of sausage or beef. Perfect for parties, game days, or cozy nights, The Greatest Queso That Ever Lived will have everyone crowding around the dip bowl. One bite, and you'll know why it earned its name!

The Greatest Queso That Ever Lived Recipe

block (32 oz.) Velveeta cheese

(8 oz.) cream cheese

(10.75 oz.) cream of mushroom soup

(10 oz.) Rotel (original, mild,

beef

jalapeños

onions

shredded cheese for topping

Brown the Meat:In a medium skillet over medium heat, brown the ground beef, sausage, or a combination of both. Drain excess fat and set aside.

Prepare the Cheese Base:Cut the Velveeta and cream cheese into cubes. Place them into a crockpot.

Add the Essentials:Pour in the Rotel (with juices) and the cream of mushroom soup. Stir to combine.

Slow Cook:Set the crockpot to low heat and let the mixture cook for about 30 minutes, stirring occasionally as the cheeses melt together.

Incorporate the Meat:After 30 minutes, add the cooked meat to the crockpot. Continue cooking on low for another 30 minutes, stirring occasionally.

Serve:Keep the queso warm in the crockpot on the “keep warm” setting. Serve with tortilla chips, nachos, or fresh veggies. Top with optional diced jalapeños, onions, or extra cheese.

Top 2 tex mex appetizer recipes from across the web

The most viewed tex mex appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Queso Dip

The Greatest Queso That Ever Lived ...

Top 2 tex mex appetizer recipes from across the web

The most viewed tex mex appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Queso Dip

The Greatest Queso That Ever Lived ...

The most viewed tex mex appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine