Grilled Campfire Queso Dip

Grilled Campfire Queso Dip

Planning a picnic or backyard barbeque? Or maybe you’re looking to elevate your next campsite meal. This campfire queso recipe is for outdoorsy grillers–and anyone lucky enough to hang with them. It’s one of those easy, crowd-pleasing camping dips you’ll be asked to make again and again. Chop and prep the fresh ingredients at home, then pack them in a cooler for easy transport. When you’re ready, just fire up the grill and unleash the spicy, cheesy goodness of this easy camping appetizer.

How to Make Campfire Queso Dip

To make this campfire dip, start by browning your choice of ground meat with chopped onion, bell pepper, and jalapeño until cooked through. Drain the beef and set aside. In a bowl, toss shredded cheese with cornstarch and spices. When deciding on the best type of cheese for a campfire dip, choose cheeses that melt smoothly and hold up to heat—like Monterey Jack, cheddar, or a Mexican blend. Layer the cooked meat, cheese mix, canned tomatoes with chilis, cream cheese, and Greek yogurt in a disposable foil pan. Cover tightly with foil and keep chilled until ready to grill. At the grill, cook the foil pan over indirect heat with the lid closed for about 15 minutes. Uncover, stir in some milk, and continue grilling—stirring occasionally—until melted and smooth. Add more milk if needed for a creamy texture. Remove from heat, top with fresh cilantro, and serve with tortilla chips.

30 min
Cook time
10
Servings
Grilled Campfire Queso Dip

Planning a picnic or backyard barbeque? Or maybe you’re looking to elevate your next campsite meal. This campfire queso recipe is for outdoorsy grillers–and anyone lucky enough to hang with them. It’s one of those easy, crowd-pleasing camping dips you’ll be asked to make again and again. Chop and prep the fresh ingredients at home, then pack them in a cooler for easy transport. When you’re ready, just fire up the grill and unleash the spicy, cheesy goodness of this easy camping appetizer.

How to Make Campfire Queso Dip

To make this campfire dip, start by browning your choice of ground meat with chopped onion, bell pepper, and jalapeño until cooked through. Drain the beef and set aside. In a bowl, toss shredded cheese with cornstarch and spices. When deciding on the best type of cheese for a campfire dip, choose cheeses that melt smoothly and hold up to heat—like Monterey Jack, cheddar, or a Mexican blend. Layer the cooked meat, cheese mix, canned tomatoes with chilis, cream cheese, and Greek yogurt in a disposable foil pan. Cover tightly with foil and keep chilled until ready to grill. At the grill, cook the foil pan over indirect heat with the lid closed for about 15 minutes. Uncover, stir in some milk, and continue grilling—stirring occasionally—until melted and smooth. Add more milk if needed for a creamy texture. Remove from heat, top with fresh cilantro, and serve with tortilla chips.

Planning a picnic or backyard barbeque? Or maybe you’re looking to elevate your next campsite meal. This campfire queso recipe is for outdoorsy grillers–and anyone lucky enough to hang with them. It’s one of those easy, crowd-pleasing camping dips you’ll be asked to make again and again. Chop and prep the fresh ingredients at home, then pack them in a cooler for easy transport. When you’re ready, just fire up the grill and unleash the spicy, cheesy goodness of this easy camping appetizer.

How to Make Campfire Queso Dip

To make this campfire dip, start by browning your choice of ground meat with chopped onion, bell pepper, and jalapeño until cooked through. Drain the beef and set aside. In a bowl, toss shredded cheese with cornstarch and spices. When deciding on the best type of cheese for a campfire dip, choose cheeses that melt smoothly and hold up to heat—like Monterey Jack, cheddar, or a Mexican blend. Layer the cooked meat, cheese mix, canned tomatoes with chilis, cream cheese, and Greek yogurt in a disposable foil pan. Cover tightly with foil and keep chilled until ready to grill. At the grill, cook the foil pan over indirect heat with the lid closed for about 15 minutes. Uncover, stir in some milk, and continue grilling—stirring occasionally—until melted and smooth. Add more milk if needed for a creamy texture. Remove from heat, top with fresh cilantro, and serve with tortilla chips.

30 min
Cook time
10
Servings

Ingredients:

Directions:

  1. Combine ground beef, bell pepper (and jalapeño, if using) and onion in a skillet over high heat and cook, breaking up the meat with a wooden spoon, until the beef is browned and the vegetables are soft. Drain fat from the beef and set aside.
  2. In a large bowl, combine shredded cheese, cornstarch, cumin, salt, chili powder and smoked paprika and toss until the cornstarch and spices are evenly distributed.
  3. In an 8x10-inch disposable foil pan, arrange ground beef mixture, shredded cheese mixture, canned tomato with green chilis, cream cheese and Greek yogurt. Wrap pan tightly with heavy-duty foil and store in refrigerator or cooler until ready to cook.
  4. To cook this queso dip, preheat a gas or charcoal grill to 250 to 300 degrees (low to medium). If using charcoal, arrange coals so dip can cook over indirect heat.
  5. Place foiled pan on grill, over indirect heat, and grill for 15 minutes with the grill lid closed.
  6. After 15 minutes, carefully open the foil wrapping and stir the cheese mixture. Add about a half cup of milk and continue stirring until smooth. Close lid and continue cooking for another 15 minutes, stirring occasionally until the dip is completely melted and smooth. Add remaining milk, as needed, to achieve a smooth consistency.
  7. Use potholders to carefully transfer foil pan from the grill and remove the foil wrapping. Garnish with fresh cilantro and serve with tortilla chips.

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