Whip up this campfire queso dip for all your campfire cravings. Loads of meat, mix of cheeses, and more all in one incredibly cheesy queso dip.
I am a sucker for queso, and this campfire queso dip totally transforms snacking. Toss right on your grill or an open fire and wait for the cheese to melt down and mix up your dip. Grab those salty tortilla chips and dive in.
Campfire Queso Dip
If you feel like you can only make this when you go camping, you are wrong. Toss right on your grill like I did. Works on a wood grill, propane, pellet grills, or an open fire.
Great for summer cookouts when you want a crazy simple appetizer dip to serve up guests.
Steps For Making Queso Dip
Step 1: Prepare your meat. You can use ground Beef or Hot Sausage. Cook on medium-high heat until brown and crumbled. Season with Taco Seasonings. If your ground Beef is Frozen you can make Instant Pot Ground Beef from frozen.
Step 2: Cut up your Cheese. I used a block of Velveeta and a Block of Pepper Jack. Cut up into cubes.
Step 3: Add All your ingredients to a tin foil pan. You can make this with or without Black Beans, You can even make this a vegetarian recipe with homemade Instant Pot Black Beans.
Step 4: Heat your Grill or Campfire. Place uncovered and cook.
Could I Make This In My Oven
Don’t own a grill? Yes, you can make right in your oven. Just cook as directed in the recipe card. I would set the temperature to say 325-350 and then check often to stir.
If you find you get too much of a thicker cheese film on top, you can cover as it bakes to prevent the dip from becoming thicker on top.
Variations For Campfire Queso Dip
- Swap the meat. Feel free to use ground beef, ground turkey, spicy sausage, or even slice up smoked sausage and stir in. You can get creative here.
- Toss in beans, corn, pico de gallo on top, etc. You are more than welcome to dress it up with how you prefer.
- Get creative with the cheese you use. Smoked cheese, Monterey Jack and more are great alternatives.
Making Queso Spicy
If you want to amplify the heat feel free to add in some fresh diced jalapenos. Jalapenos are a great way to add a nice kick of heat. You could also do a few splashes of your favorite hot sauce as well.
The seeds and the white membrane in the peppers are what amplify the heat.
Storing Leftover Cheesy Queso Dip
If you don’t eat all this dip at once, feel free to go right ahead and store the rest. Place in an airtight container and store in your fridge.
Due to the meat you will want to store for around 3 days, anything after you can use your best judgement.
Your dip will get pretty thick once it cools down. If you find it doesn’t thin up when you reheat you can always reheat it or leave it right on your campfire on low heat.
Can I Double This Recipe
If you plan to serve a crowd, go right ahead and make extra. If you don’t have enough room on your grill you can batch cook your dips.
Just use a new tray for each batch and then stir and serve up your incredible grill cheese dip. This is for sure a crowd worthy dip that has so many reaching for one more scoop.
What To Serve With Queso Dip
- Salty Tortilla Chips
- Fresh Vegetables like Cucumbers, Carrot, Peppers, Etc
- French Bread
- 1.5 pounds Taco Meat ground beef or sausage
- 16 oz Velveeta Cheese
- 12 oz Pepper Jack Cheese
- 4 oz Jalapeno slices
- 2 cups Salsa
- 15oz can Black Beans (optional)
- Pre-Heat Grill
- Cube Pepper Jack Cheese and Velveeta
- In a tin pan or cast iron pan add Taco Meat, Cheese, Salsa, and Jalapenos
- Place in your grill uncovered for 20 minutes stirring halfway through.
- Serve with Tortilla Chips
Nutrition Information:Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 407mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 8g