Steak and Shrimp Queso Dip
Ingredients:
lb 225g steak ribeye, sirloin, or flank, diced
lb 225g shrimp, peeled, deveined, and chopped
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
tsp cumin
2 tbsp unsalted butter
2 cloves garlic, minced
1 small onion, diced
1 small jalapeño, finely chopped optional for spice
1 cup diced tomatoes or Rotel
1 cup whole milk
8 oz 225g cream cheese, cubed
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
cup shredded Pepper Jack cheese
1 tsp hot sauce optional
cup fresh cilantro, chopped
Tortilla chips for serving
Directions:
Cook the Steak & Shrimp:
Heat olive oil in a skillet over medium-high heat.
Season the steak with salt, pepper, smoked paprika, and cumin.
Sear for 2-3 minutes per side until browned. Remove and set aside.
In the same skillet, melt 1 tbsp butter and cook the shrimp until pink, about 2 minutes. Set aside.
Prepare the Queso Base:
Melt the remaining butter in the skillet and sauté garlic, onion, and jalapeño until fragrant.
Stir in diced tomatoes and cook for another minute.
Melt the Cheese:
Lower the heat and pour in the milk. Gradually add cream cheese, stirring until melted.
Add Monterey Jack, cheddar, and Pepper Jack cheese, stirring until smooth.
Combine & Serve:
Stir in hot sauce if using, then fold in the cooked steak and shrimp.
Sprinkle with fresh cilantro and serve warm with tortilla chips.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes
Kcal: 430 kcal per serving Servings: 6
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