The Super Bowl has become one of the biggest food “holidays” in the U.S., perhaps second only to Thanksgiving. Even people (such as myself) who don’t follow the game, attend Super Bowl parties for the food.
Every party needs a great dip. So when I was bouncing recipes off my husband, he emphatically said, “you have to make my mom’s tex-mex dip!”
If I even dared to suggest other types of dip, I heard, “NO! You have to make tex-mex dip!”
I don’t think I’ve ever heard him be so passionate about something. I’m not quite sure how to take that… considering his biggest affection apparently lies with cheese dip. Ha! I kid.
My mother-in-law sent me the recipe with a note saying that whenever she makes it for parties it’s always crazy popular and she hardly ever has anything leftover. Reading the recipe, I could see why. Cheese, salsa, ground beef, sausage… it had all of the makings of a fantastic cheese dip!
As some of you may already know, when you try to make cheese dip using real cheese, you always end up with the oil separating into an unappealing goopy mess. Traditionally this dip is made with Velveeta, which will certainly give you a velvety texture. But I’ve found that you can make smooth and creamy cheese that doesn’t separate, simply by starting with a béchamel sauce. One of the 5 mother sauces, béchamel is a base for dishes such as lasagna, gratins, mac n’ cheese, and cheese dip. It makes sauces thick, luscious, and helps to prevent them from separating.
Feel free to try other types of cheese or combinations thereof. Just be sure it’s a good melting cheese, such as Cheddar, Monterey Jack, Gouda, or Fontina. (Mozzarella will not work, as it’s too stringy). If you’d like, you may omit the meat to make this dish vegetarian – another delicious option.
My husband and I sat down with a generous helping of Queso con Carne and a big bag of chips, and I’m a bit embarrassed to say we polished off the entire bowl! It was every bit as good as my husband said it would be – from now on, this will be my go-to party dip!
- 1/2 pound ground beef
- 1/2 pound ground pork sausage
- 2 cups whole milk
- 6 tablespoon unsalted butter
- 3 1/2 tablespoon all-purpose flour
- 24 ounces sharp cheddar, shredded
- 1-10.5 ounce can cream of mushroom soup
- [url href=”http://hapanom.com/?s=pico+de+gallo” target=”_blank” title=”pico de gallo”]pico de gallo[/url], drained
- kosher salt
- tortilla chips or soft flour tortillas for serving
- In a large saute pan over medium-high heat, add the ground beef and sausage. Stir occasionally to make sure it’s browning evenly. The meat is done cooking when it’s nicely browned and there are no signs of pink when you break open larger pieces. Drain off the excess grease and set aside.
- In a small sauce pan, or in a microwave, heat the milk to steaming, do not let it boil.
- In a large sauce pan, melt the butter over medium-low heat, don’t let if brown. Add the flour and whisk until smooth. Cook for 6-7 minutes, or until the mixtures turns a light, blond color. Slowly add the milk while whisking vigorously and continuously. Once smooth and thickened add the cheese and stir to melt.
- Add the cream of mushroom and stir until smooth. Then add the pico de gallo and cooked beef and sausage. Stir to combine and season with salt, if needed.
- Serve immediately with tortilla chips or warm soft flour tortillas. Enjoy!
So now I want to have another party just to make this dip! I love every flavor you’ve described here!! And I really love that it’s a family recipe! Nice!!
Thanks, Annie! It was a big hit at our Super Bowl party last night. My mother-in-law certainly makes a mean dip 😉
YES! I totally agree re: good base for cheesy dips! And also that you’ve used cream of mushroom. I make my nachos with cornflour, evaporated milk and plenty of cheese of course! I really want to try this version! I have never made a Queso Con Carn because every recipe I have seen I KNEW would end up separating and also you’d have to keep it warm when serving. Whereas this looks like it stays dippable even if cooled?
I’ve heard of using corn starch and evaporated milk to make cheese dip – I imagine it’s like a quick béchamel. That’s another great option! Yes, so this cheese will stay “dippable” when cooled. Total disclosure – it will get that thin skin on top if it hasn’t been dipped in awhile – but that will happen with any cheese dip. The important thing is that it doesn’t separate or fall apart when it cools 🙂
I’m in love with your Super Bowl appetizers Kathleen! No wonder this is a very popular recipe, it looks fantastic ! So many wonderful ingredients inside! Need to make it!
Thanks, Mira! My mother-in-law is a wonderful cook – I was so happy she shared this recipe with me.
This looks so good, I want to eat it with a spoon not a chip! 😉
Uh… yeah, I’m already guilty of that 😛
I could probably eat the whole bowl myself, it looks so good.
Thanks, Janette. No judgements 😉
We don’t do the Super Bowl without queso!! and you made this with a béchamel sauce?! I LOVE this!!!! gorgeous! and hooray for your mother-in-law’s *updated* tex-mex dip!
Thanks, Alice! Queso is definitely a requirement at any Super Bowl – I yours is a great one!