Inspired by my favorite hamburger, this creamy cheesy appetizer dip is loaded with lean beef and mushrooms plus a sprinkle of black truffle salt! Queso win!
Course:
Appetizer, Pasta
Cuisine:
American
Servings: 5cups
Ingredients
1/2lb93% lean ground beef
1 cup diced yellow onion
1cupchopped baby bella (cremini) mushrooms
2TbsWorcestershire sauce
2 1/2cups skim milk
2Tbsbutter
2Tbsall-purpose flourcan sub a gluten-free blend
4oz.shredded 2% white cheddar cheese
6oz.shredded low-fat mozzarella
1Tbs.ground white pepper
2tsp.truffle salt
garnishgreen onions, tomatoes, additional shredded cheese and cracked pepper.
Instructions
In skillet, brown ground beef into crumbles, drain and set aside.
In large glass measuring cup, warm milk in microwave for 2 to 3 minutes on medium power (without boiling), stirring occasionally.
At the same time, heat butter in a large, heavy-bottomed saucepan over medium heat until melted. Add flour to melted butter and whisk continuously, cooking until it is bubbling and has turned lightly golden brown, 3 to 4 minutes.
Stream in heated milk, whisking continuously, and continue to cook over medium heat until mixture bubbles and thickens slightly. Add cheeses and whisk well until melted smooth and incorporated. Next mix in mushrooms and onions (including any juices) and cooked ground beef. Season with pepper and truffle salt.
Pour into serving bowl, garnish as desired, and serve with chips, veggies or crusty bread chunks. Also good leftover heated and stirred into pasta or scooped into tortillas.