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Carne Asada Street Taco Dip

This warm cheesy dip is loaded with our bold sharp cheddar, juicy steak and big taco flavors. 

Course Appetizer, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes

Ingredients

Base Dip

  • 14 ounces evaporated milk 1 can
  • 1 tablespoon cornstarch
  • 10.5 ounces Old Croc Sharp Cheddar grated (one and a half packages)

Carne Asada Street Taco dip

  • 1/2 lb skirt steak
  • 1 tbsp cider vinegar
  • juice of one lime
  • 1 tbsp olive oil
  • 2 cloves garlic diced
  • 2 tsps cumin
  • salt and pepper
  • 1 cup base cheese dip
  • 1/4 cup diced onion
  • 1/4 cup chopped cilantro
  • Chips for serving

Instructions

To make the base dip

  1. Whisk the cornstarch into the evaporated milk until combined. Pour the milk mixture into a pan and cook on medium heat stirring often until it comes to a simmer and thickens. Remove from heat and add the cheese to the pan. Stir to combine until the cheese is melted.

To make the Street Taco Dip

  1. Place the steak into a bowl with the vinegar, lime, oil, garlic, cumin, salt, and pepper. Allow to marinade for a few hours. Grill at high heat for about 5-8 minutes per side to medium doneness. Allow to cool before chopping into small pieces.
  2. Preheat oven to 350. Put the dip base into an oven safe dish along with some of the steak, onion, and cilantro. Bake for 15 minutes until warmed throughout.

  3. Serve with chips and top with more steak, cilantro, and onion.