Jalapeño Popper Bacon Cheeseburger White Queso Dip
Creamy white queso loaded with seasoned ground beef, crispy bacon, fresh jalapeños, cream cheese, and Monterey Jack. This easy hot dip is perfect for game day, parties, and holidays.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings 1x
- Category: Appetizer
- Method: STOVETOP
- Cuisine: American, Game Day
Ingredients
Scale
- 6 slices bacon, chopped
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 2 fresh jalapeños, finely diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, softened and cubed
- 12 ounces white American cheese, chopped
- 1 cup shredded Monterey Jack cheese
- 1 cup evaporated milk
- 2 green onions, thinly sliced, optional
- Tortilla chips, crackers, pretzel bites, or toasted bread, for serving
Instructions
- Cook bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate, leaving 1 tablespoon bacon grease in the skillet.
- Add ground beef and onion. Cook until the beef is browned and the onion is tender. Drain excess grease.
- Stir in jalapeños and garlic; cook 1 minute. Add Worcestershire, smoked paprika, chili powder, cumin, salt, and pepper.
- Turn heat to low. Stir in cream cheese, white American cheese, Monterey Jack, and evaporated milk.
- Stir often until melted, smooth, and creamy. Stir in most of the bacon.
- Top with reserved bacon and green onion. Serve warm with chips, crackers, pretzels, or toasted bread.
Notes
- Deli-counter white American cheese gives the smoothest queso texture.
- Keep the heat low after adding cheese so the dip stays creamy.
- Remove jalapeño seeds for a milder dip.
- Stir in a splash of evaporated milk if the dip thickens.
- For a slow cooker version, brown the bacon and beef mixture first, then melt everything together on LOW. Keep on WARM for serving.