Cheesy Pickled Jalapeno Taco Dip

Remember the days of Velveeta Cheesy Dip?! It brings me back, but we can do better! If you love the classic flavors of the Velveeta Dip on game days but want cleaner ingredients, you have found the right recipe! And we have added a modern twist with pickled jalapenos to round out the flavors and add a bit of heat but you can always leave those off or just add on the side if you are serving to kids as well. This dip comes together in under 20 minutes and makes a large amount for a group! Hope you enjoy!

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Cheesy Pickled Jalapeno Taco Dip

A classic recipe made with cleaner ingredients and a spicy modern twist.

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Appetizer

Cuisine: Mexican

Keyword: appetizer, cheese, dip, jalapeno, queso

Servings: 16

Ingredients

• 1/4 c butter
• 1/3 c einkorn flour can use 1/4 c all purpose flour
• 2 c milk can use a df unsweetened option if desired
• 8 oz pepperjack cheese shredded
• 8 oz cheddar cheese shredded
• 4 oz diced green chilis
• 1/2 c salsa
• 1 lb ground beef cooked
• 1 pkt taco seasoning
• 1/2 c pickled jalapenos diced
• 1 tsp salt

Instructions

• Heat a large skillet or pot over medium heat.
• Cook ground beef until cooked through then add in 1 pkt of taco seasoning and finish as directed on package
• Remove ground beef from pot or skillet, add in butter and melt
• Once melted, add in flour and whisk for 1 minute
• Then add in milk and turn heat to low. Whisk until beginning to thicken
• Once it begins to thicken, add in diced green chilis, salsa, shredded cheese, and salt. Whisk well until cheese is melted and ingredients are mixed
• Then add in ground beef and diced pickled jalapenos and mix well (or you can leave out the jalapenos and leave them on the side if serving to kids)
• Can add to a crock pot on low if needing to keep it warm. Store in fridge for up to 3 days or you can freeze for up to 2 months.