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Corned Beef Queso Dip

This Corned Beef Queso Dip is warm, cheesy, and full of bold flavor. It is quick to make with simple ingredients and perfect for game day or cozy nights. Scoop it up with chips and watch it disappear fast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 2 cups corned beef chopped small
  • 8 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1 cup Monterey Jack cheese shredded
  • 1 can (10 oz) diced tomatoes with green chilies drained
  • 1/2 cup milk add more as needed
  • 1 tsp garlic powder

Equipment

  • Medium Saucepan
  • Wooden Spoon

Method
 

  1. Chop the corned beef into very small pieces so it mixes evenly into the dip.
  2. In a medium saucepan over low heat, add the cream cheese and stir until it begins to soften.
  3. Add a splash of milk and stir slowly until the cream cheese becomes smooth and creamy.
  4. Sprinkle in the shredded cheddar and Monterey Jack cheese. Continue stirring until fully melted and smooth.
  5. Fold in the chopped corned beef and drained diced tomatoes with green chilies. Stir well to combine.
  6. Add garlic powder and taste. If the dip feels too thick, add a bit more milk until desired consistency is reached.
  7. Let the dip simmer gently for 5 to 7 minutes, stirring often so it does not stick to the bottom.
  8. Serve warm with tortilla chips, toasted bread slices, soft pretzels, or spooned over baked potatoes.

Notes

For a baked version, transfer the dip to a small baking dish and bake at 350°F (175°C) for 10 to 15 minutes until bubbly. You can swap corned beef for cooked ground beef if preferred. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of milk.