Name: Smoky Cheese Dip with Shredded Beef
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 Tbsp unsalted butter; 1 Tbsp olive oil; 1 small onion, finely diced; 2 cloves garlic, minced; 1 tsp smoked paprika; ½ tsp ground cumin; ¼ tsp chipotle powder (optional for heat); 1 Tbsp all-purpose flour; 1 cup milk (whole or 2%); 1 cup shredded sharp cheddar cheese; ½ cup shredded Monterey Jack or pepper jack; 2 Tbsp cream cheese, softened; Salt & freshly ground black pepper, to taste; Optional garnish: chopped fresh cilantro or chives

I whip up this smoky cheese dip by combining creamy store-bought queso, flavorful fire‑roasted salsa, and tender shredded beef—an easy, protein-packed snack perfect for game nights or casual gatherings.

Smoky Cheese Dip with Shredded Beef

Why You’ll Love This Recipe

I adore how quickly it comes together—just three ingredients and under 10 minutes. The smoky salsa adds depth, the queso brings smooth creaminess, and the beef transforms it into a satisfying, high-protein treat. It’s great for using up leftovers and always a crowd-pleaser Tiffany Blackmon+12Plain Everything+12Food Above Gold+12.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Leftover shredded beef (from chuck roast or similar)
Store-bought queso
Fire‑roasted salsa (or substitute with salsa and smoked paprika)

Directions

I chop or shred the beef into bite-size pieces if needed.
In a microwave-safe bowl, I combine the queso, salsa, and shredded beef.
I heat on full power for 60 seconds, stir, then repeat until everything is evenly hot and melty.
I transfer the dip to a serving bowl and garnish with toppings like sliced scallions, cilantro, or a sprinkle of smoked paprika.

Servings and timing

Servings: Makes about 2 cups (depending on beef amount).
Prep time: ~2 minutes
Cook time: ~6 minutes
Total time: ~8 minutes

Variations

Stretch it out: I stir in drained black beans for extra fiber and bulk.
Spicy heat: I add diced jalapeños or a dash of hot sauce.
Cheese swap: I use shredded cheese instead of queso—cream cheese also helps for texture.
Plant-based option: I replace beef with plant-based crumbles or seasoned jackfruit.

Storage/reheating

I let leftovers cool and store them in an airtight container in the fridge for up to 4 days. To reheat, I warm gently in the microwave or on the stove over low heat, stirring often to keep it creamy. I might add a splash of milk or water if it thickens too much.

FAQs

Can I make this entirely from scratch?

Yes—I can use homemade queso and salsa, plus cooked shredded beef or even sausage, to recreate the flavors.

What if I don’t have fire-roasted salsa?

I use regular salsa and add a bit of smoked paprika to get that smoky depth Plain Everything.

Can I bake this dip?

Definitely—I transfer the mix into a small baking dish, sprinkle cheese on top, and bake at 350 °F until bubbly—about 5–10 minutes.

Is this gluten-free?

It can be, as long as the queso and salsa are gluten-free (many store brands are). I double-check labels to be sure.

What are good dippers?

I enjoy it with tortilla chips, baguette slices, raw veggies like bell peppers or celery, or even soft pretzels for a mix of textures.

Conclusion

I find this Smoky Cheese Dip with Shredded Beef to be a game-day game-changer: rich, smoky, creamy, and hearty. It’s a perfect way to elevate leftovers into something exciting and satisfying. I hope it becomes your go‑to snack just like it is in my house!