This Taco Beer Cheese Dip is a super delicious and easy appetizer to make for a crowd! It’s super creamy, indulgent, and everything you want in a queso-style dip. The dip is filled with Mexican cheeses, cheddar, Mexican spiced ground beef, and a touch of light beer. It’s topped with colorful veggies and cilantro for crunch and freshness. All you need to enjoy it: a bowl of tortilla chips and a margarita!
(This post is sponsored by Tillamook! Thank you so so much for reading and supporting the brands that I love!)
Warm, melty, cheesy dip. Pretty much the only appetizer I want, ever. Honestly, what’s better?! Especially when Mexican spices, ground beef, and a little beer are added to the party. There’s something about beer cheese dip that I just can’t get enough of. Why oh why is it so good?!?!
I’ve always been a lover of appetizer foods.
If I could just survive off of snacks and apps, I’d be 1000% happy. Chips have always been my vice, so anything I can eat with a chip is game over.
And when it’s taco beer cheese dip made with Tillamook cheese?! Even better.
If you’ve never had Tillamook cheese, you are missing out.
When they first reached out to me to work together, I almost fell out of my chair with excitement because I’ve been a huge fan of their products for years. Their cheeses AND their ice cream are tough to beat.
Tillamook’s mission to provide the best quality cheeses and ice cream, their belief that everyone deserves real food that makes them feel good every day, as well as their unwavering values that never sacrifice or compromise quality for profit are just a few more reasons why I love them so much.
And, Tillamook products are now available in the Baltimore area which I couldn’t be more excited about. You can click here to check out what stores carry Tillamook products in your area!
Tillamook was generous enough to invite me to a VIP event at The Food Market, one of my favorite restaurants in Baltimore, for a super amazing dinner featuring Tillamook cheese. Chef Chad created some incredible menu items featuring their cheeses that I had the pleasure of tasting at the event – and oh my goodness everything was incredible.
This dip is actually inspired by one of Chef Chad’s creations – his beer cheese fondue! He did some pretty magical things with Tillamook cheese from seared scallops with white cheddar risotto to grilled cheese sharp cheddar “steaks” to Tillamook stuffed dessert empanadas!
Also – Tillamook is doing a takeover of The Food Market’s menu through August 2nd, and you can get the same dishes I had at the event – all featuring Tillamook cheese!
And here are a few photos from the event & a couple sneak peek photos of the featured Tillamook menu items!
Here is a link to the event details – if you’re in the Baltimore area, you won’t want to miss it!
And this is my take on Chef Chad’s recipe.
I love a good Mexican-style queso, salty tortilla chips, and a margarita, and that’s exactly how you need to enjoy this. The best way!
Here’s what you need for this recipe:
- lean ground beef (for the “taco” part of this dip!)
- lots of Mexican spices
- heavy cream (definitely a splurge item, but makes this dip the CREAMIEST)
- your favorite beer (I used a lager)
- Tillamook Mexican 4 Cheese Farmstyle Thick Cut Shredded Cheese
- Tillamook Medium Cheddar Farmstyle Thick Cut Shredded Cheese
- a little cornstarch
- cilantro
- diced red onion
- thinly sliced radishes
- halved cherry tomatoes
- your favorite tortilla chips
- …and margarita or an ice cold beer to enjoy it with!
Quite possibly what I love most about Tillamook’s shredded cheese, is that it’s super thick cut, and it melts unbelievably well, which is rare for a bagged shredded cheese. It’s just as melty and perfect as grating a fresh block of cheese yourself.
It’s pretty incredible.
I love topping this dip with some color and crunch. We’ve got fresh cilantro, diced red onion, thinly sliced radishes, and cherry tomatoes. These toppings make the dip just that much more enjoyable.
SO good!
I honestly want to swim in this.
Taco Beer Cheese Dip
This Taco Beer Cheese Dip is a super delicious and easy appetizer to make for a crowd! It's super creamy, indulgent, and everything you want in a queso-style dip. The dip is filled with Mexican cheeses, cheddar, Mexican spiced ground beef, and a touch of light beer. It's topped with colorful veggies and cilantro for crunch and freshness. All you need to enjoy it: a bowl of tortilla chips and a margarita!
Ingredients
- 1 pound lean ground beef
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 cup beer*
- 8 ounces Tillamook Mexican 4 Cheese Farmstyle Thick Cut Shredded Cheese
- 8 ounces Tillamook Medium Cheddar Farmstyle Thick Cut Shredded Cheese
- 1 tablespoon cornstarch
- chopped cilantro
- diced red onion
- thinly sliced radishes
- halved cherry tomatoes
- your favorite tortilla chips
Instructions
Heat a large skillet over medium-high heat. Add the beef and break it up into small pieces with your spatula. Once it starts to brown, add the chili powder, cumin, onion powder, garlic powder, smoked paprika, salt, and pepper. Stir to combine and cook until fully browned, about 5-7 minutes. Remove beef from the pan into a bowl and set aside.
Using the same skillet, add the heavy cream and beer. Lower heat slightly and bring to a simmer. Simmer gently for 3-4 minutes to let the mixture heat through and the alcohol cook off. Lower heat to medium-low.
Add both cheeses to a large bowl. Toss with the cornstarch. Add a handful of cheese at a time to the cream/beer mixture, stirring to incorporate until smooth after each addition. Once all cheese is added and mixture is smooth and creamy, add the beef and stir to combine. Season to taste with additional salt if desired.
Let cool for a minute or two, then top with chopped cilantro, red onion, radishes, and cherry tomatoes. Serve immediately with tortilla chips!
Recipe Notes
*I used a lager here, but you can use whatever beer you love! I'd recommend using something light, and nothing with a crazy flavor or intense bitterness or hoppiness. Something like a lager or an amber beer works best.
This looks incredible!! Do you think this might work without the beef in there/with any veg-friendly substitutions? Planning to make as is, but have some family that are veg who might love this, if possible.
Thank you so much Sara! Yes, absolutely! You could sauté some black beans in the same spices and I’m sure it would be great! Or, if you’re into the nut-based taco meats, I’m sure those would work well, too! I’d just be sure to use the same spices that the beef has, because that’s where this dip gets a lot of its flavor. Let me know if you try it!! 🙂