Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 lb (450g) beef mince (ground beef), ideally lean
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ¼ tsp cumin
  • 8 oz (225g) cream cheese, softened
  • 1 cup (100g) shredded cheddar cheese
  • 1 cup (100g) shredded Monterey Jack cheese
  • 4 oz (115g) canned diced jalapeños, drained (more or less to taste)
  • ½ cup (120ml) sour cream (or Greek yogurt)
  • ¼ cup chopped fresh cilantro (coriander), plus extra for garnish
  • Salt and freshly ground black pepper to taste
  • Tortilla chips
  • Crackers
  • Vegetable sticks (carrots, celery)
  • Baguette slices, toasted

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add beef mince and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic, chili powder, smoked paprika, and cumin. Cook for 1 minute more, until fragrant.
  3. In a large mixing bowl, combine softened cream cheese, cheddar cheese, Monterey Jack cheese, drained jalapeños, sour cream (or Greek yogurt), and cilantro. Mix well until smooth and creamy.
  4. Add the cooked beef and onion mixture to the cheese mixture. Fold gently until well combined.
  5. Spread the dip evenly into a 9x13 inch baking dish (or oven-safe skillet).
  6. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the dip is bubbly and the cheese is melted and golden brown.
  7. Remove from the oven and garnish with extra cilantro. Serve immediately with tortilla chips, crackers, vegetable sticks, or toasted baguette slices.