Keep heat low to prevent cheese from separating. Add small amounts of milk if dip thickens. Store refrigerated up to 3 days and reheat gently.
A rich and creamy queso dip loaded with smoky brisket, melted cheese, and bold spices—perfect for parties and gatherings.
Ingredients
Scale
2 cups (300 g) smoked brisket, chopped
1 tablespoon (15 ml) olive oil
½ cup (75 g) diced onion
1 jalapeño, diced (2 tablespoons / 20 g)
2 cloves garlic, minced (2 teaspoons / 6 g)
1 cup (240 ml) whole milk
1 cup (240 ml) heavy cream
8 ounces (225 g) cream cheese
2 cups (200 g) shredded cheddar cheese
1 cup (100 g) shredded Monterey Jack cheese
½ teaspoon (2 g) smoked paprika
½ teaspoon (2 g) chili powder
¼ teaspoon (1 g) salt
¼ teaspoon (1 g) black pepper
¼ cup (60 ml) diced tomatoes with green chilies
2 tablespoons (8 g) chopped cilantro
Instructions
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Sauté onion and jalapeño in olive oil.
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Add garlic and cook briefly.
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Stir in milk, cream, and cream cheese until smooth.
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Add shredded cheeses and melt gently.
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Stir in brisket, spices, and tomatoes.
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Simmer until heated through and thickened.
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Garnish and serve warm.
Notes
Find it online: https://susandelish.com/4770-2/