Ingredients:

  • 1 lb Ground Beef (80/20 suggested)
  • 1/2 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Cumin
  • Salt & Black Pepper, to taste
  • 4 medium Jalapeño Peppers, finely diced (seeds removed or kept for heat)
  • 8 oz Cream Cheese, softened
  • 1/2 cup Mayonnaise (full-fat)
  • 1/4 cup Sour Cream or Plain Greek Yoghurt
  • 1 cup Shredded Sharp Cheddar Cheese (reserve 1/2 cup for topping)
  • 1/2 cup Shredded Monterey Jack Cheese (reserve 1/4 cup for topping)
  • 2 tablespoons Fresh Chives, snipped, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a small oven-safe casserole dish.
  2. In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Drain off any excess fat thoroughly.
  3. Reduce heat to medium. Add the diced onion to the beef and cook until softened (about 5 minutes). Stir in the minced garlic, smoked paprika, and cumin; cook for 1 minute until fragrant. Season well with salt and pepper. Remove from heat and allow to cool slightly.
  4. In a separate mixing bowl, thoroughly beat the softened cream cheese, mayonnaise, and sour cream until the mixture is completely smooth.
  5. Fold the cooled seasoned beef mixture and the diced jalapeños into the cream cheese base. Gently fold in half of the shredded cheddar and half of the Monterey Jack cheeses.
  6. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining cheese over the top.
  7. Bake for 25-30 minutes, or until the dip is bubbling hot around the edges and the cheese topping is melted and golden brown.
  8. Allow the dip to rest for 5 minutes before garnishing generously with fresh chives. Serve hot with sturdy chips or toasted bread.