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Finding the perfect party dip that’ll keep your guests coming back for more can feel like an endless search. Between juggling different dietary preferences and trying to please both cheese lovers and spice enthusiasts, it’s easy to get overwhelmed with all the options out there, especially when you’re hosting game day gatherings or backyard BBQs.
That’s where this blackstone queso dip comes to the rescue: it’s creamy and flavorful, easy to make right on your griddle, and you can adjust the heat level to match your crowd’s taste. Plus, it stays warm and smooth throughout the whole party thanks to the steady heat of the Blackstone.
Why You’ll Love This Queso Dip
- Perfect party food – This dip is guaranteed to be the star of any gathering – it’s cheesy, meaty, and always disappears fast at parties and game days.
- Customizable heat level – You can easily adjust the spiciness by adding more or fewer jalapeños and choosing mild or hot Rotel tomatoes to match your taste preferences.
- Make-ahead friendly – You can prepare this dip in advance and keep it warm on the Blackstone or transfer it to a slow cooker to maintain the perfect dipping consistency throughout your event.
- Simple ingredients – Everything you need can be found at your regular grocery store, and the recipe uses straightforward ingredients that create big flavor.
What Kind of Velveeta Should I Use?
For this queso dip, you’ll want to grab the original Velveeta cheese, which comes in a 32-ounce block (that’s the large package mentioned in the recipe). While Velveeta does make different flavors like Mexican and Jalapeño, the original version works best here since we’re adding our own heat with the Rotel and jalapeños. The great thing about Velveeta is that it melts super smoothly without getting grainy or separating, which makes it perfect for dips. Just make sure to cut it into smaller cubes before adding it to your Blackstone – this helps it melt more evenly and quickly, preventing any chance of scorching.
Options for Substitutions
This cheesy dip is pretty adaptable – here are some handy swaps you can try:
- Velveeta cheese: While Velveeta gives the best melty texture, you can use American cheese or make a cheese sauce using 8 ounces cream cheese plus 2 cups shredded cheddar. Just melt them together slowly to prevent graininess.
- Ground beef: Feel free to swap the beef with ground turkey, chorizo, or even plant-based meat alternatives. You could also use shredded chicken or skip the meat entirely for a vegetarian version.
- Rotel tomatoes: No Rotel? Mix a can of diced tomatoes with a small can of diced green chilies. You can also use fresh diced tomatoes and peppers in a pinch.
- Pepper Jack/Monterey Jack: Any good melting cheese works here – try cheddar, Colby, or a Mexican cheese blend. For extra kick, use all Pepper Jack.
- Liquid smoke: If you don’t have liquid smoke, try adding a bit of smoked paprika or chipotle powder. You can also skip it – the dip will still taste great!
- Jalapeños: Adjust the heat by using mild green chilies instead, or kick it up with serrano peppers. You can use fresh or pickled peppers – both work well.
Watch Out for These Mistakes While Cooking
The biggest challenge when making queso dip on a Blackstone is managing the heat – too high and your cheese will stick and burn, too low and it won’t melt properly, so keep it at medium-low and stir frequently. A common mistake is not draining the Rotel tomatoes well enough, which can make your dip too runny, so take an extra minute to drain them thoroughly in a colander before adding. When melting the cheese, cut it into smaller, uniform cubes (about 1-inch pieces) rather than large chunks – this helps it melt evenly and prevents those frustrating unmelted lumps in your final dip. For the best texture, add the shredded cheese gradually while stirring constantly, and if your dip starts to get too thick, you can thin it out with a splash of warm milk rather than the liquid from the tomatoes.
What to Serve With Queso Dip?
While tortilla chips are the classic go-to for queso dip, there are so many other tasty ways to enjoy this cheesy goodness! Try setting out a variety of dippers like warm soft pretzels, crispy tater tots, or fresh veggies like bell peppers and celery sticks. For a fun Mexican-inspired spread, serve the queso alongside some warm flour tortillas, guacamole, and fresh pico de gallo. You can even use this queso as a topping for loaded nachos or drizzle it over baked potatoes for a more substantial meal.
Storage Instructions
Keep Fresh: This queso dip stays good in the fridge for about 4-5 days when stored in an airtight container. The cheese might solidify a bit, but don’t worry – that’s totally normal! Just give it a good stir once it’s heated up again and it’ll be as good as new.
Make Ahead: You can prep the ground beef mixture a day ahead and store it in the fridge. When you’re ready to serve, just combine it with the cheeses and heat everything up together. This is super handy when you’re planning for a party or game day!
Warm Up: To bring your queso back to its creamy glory, heat it up slowly in a microwave or on low heat on your Blackstone or stovetop. Stir every minute or so to prevent hot spots and help it melt evenly. Add a splash of milk if it seems too thick after reheating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 150-170 g
- Fat: 180-200 g
- Carbohydrates: 180-200 g
Ingredients
- 1 large package of velveeta cheese
- 1 28-ounce can of rotel diced tomatoes with green chilies
- 1 pound ground beef
- About 1/2 cup jalapeno slices (modify to your preference)
- Minced garlic
- 1 small diced onion
- 1 block of pepper jack or monterey jack cheese
- 1 teaspoon liquid smoke flavoring
- A pinch of salt
- Tortilla chips
Step 1: Preheat the Griddle and Prepare Ingredients
Start by preheating your Blackstone Griddle to medium heat.
While waiting for it to heat up, dice your Velveeta cheese and pepper jack cheese into 1-inch chunks and place them in a metal pan.
Add the sliced jalapeno peppers and diced onions to the pan as well.
Step 2: Cook the Ground Beef
Once the griddle is preheated, fry your ground beef on it until cooked through and no red remains.
This should take a few minutes, and make sure to break the beef into small pieces as it cooks.
Once cooked, add the ground beef to the metal pan with the cheese and vegetables.
Step 3: Add Remaining Ingredients
Into the pan with the cooked ingredients, add minced garlic and a splash of liquid smoke for depth of flavor.
Then, dump in a can of Rotel diced tomatoes and green chiles.
Mix everything together to combine well.
Step 4: Melt the Mixture on Low Heat
If you prefer, you can first place the pan on the preheated griddle before adding all the ingredients.
Once everything is combined, turn the griddle down to low heat and place a cover over the pan.
Check and stir the mixture every 10 minutes or so to ensure that the cheese melts evenly and nothing sticks to the pan.
Step 5: Serve and Enjoy
When the cheese is fully melted and the mixture is smooth, carefully remove the pan from the griddle.
To keep the dip warm, consider transferring it to a small slow cooker.
Serve immediately with your favorite tortilla chips, or get creative with fresh vegetables, pretzels, or toasted bread.
Enjoy your delicious, melty cheese dip!