As summer fades and the crisp air of autumn arrives, a beloved season takes center stage: football season. For enthusiasts of college and NFL games alike, the tailgate tradition is an integral part of the experience.
While the thrill of supporting your team is undeniable, the true highlight for many is indulging in a spread of mouthwatering tailgate fare. And who better to turn to for culinary inspiration than Ree Drummond, The Pioneer Woman? As a mother of football-playing sons and a seasoned home cook, Ree knows exactly what makes game day delicious.
The Pioneer Woman’s Go-To Tailgate Dips: Effortless Flavor for Game Day
Ree Drummond, known for her busy life juggling family and work, understands the need for quick and easy recipes, especially when it comes to tailgating snacks. Her secret weapons? Two incredibly versatile dips: pico de gallo and “dirty” queso.
“Pico de gallo is just perfect,” Drummond explains. “It’s a dip with chips, it’s amazing on nachos, burgers, hot dogs – you name it. I make a huge batch, load it with cilantro, and adjust the jalapeños depending on who’s eating. Personally, I like it spicy!”
Pico de gallo, with its fresh combination of tomatoes, onions, cilantro, jalapeños, lime juice, and spices, is undeniably simple yet bursting with flavor. But it was Drummond’s description of her “dirty” queso that truly piqued our interest.
“It’s sort of an elevated queso, cooked in a slow cooker. And when I say ‘elevated,’ I mean loaded,” she laughs. “I like my queso really ‘dirty,’ like a dirty martini – packed with good stuff, tons of texture and flavor.”
Drummond’s “dirty” queso starts with a classic Velveeta and Ro*tel base, but she elevates it with chorizo, caramelized onions, and cilantro. Although she keeps her exact recipe under wraps, we were inspired to recreate our own version of this irresistible queso. Trust us, this dip is destined to become a tailgate staple.
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Bailey Fink
Recreate The Pioneer Woman’s “Dirty” Queso for Your Next Tailgate
This inspired recipe captures the essence of Ree Drummond’s “dirty” queso, bringing together rich flavors and simple preparation for a crowd-pleasing dip.
Ingredients
- 4 tablespoons butter
- 2 medium yellow onions, thinly sliced (or 1 large)
- Salt, to taste
- 9 ounces chorizo, cooked
- 1 pound Velveeta, cut into 1/2-inch cubes
- 1 (10-ounce) can Ro*tel Diced Tomatoes and Green Chilies, undrained
- 1 bunch fresh cilantro, finely chopped
Instructions
- Caramelize the Onions: Melt butter in a skillet over medium heat. Add onion slices and season with salt. Stir to coat the onions evenly in butter. Cook, stirring occasionally, until onions turn golden brown and caramelized. If onions start to stick to the pan, deglaze with 1 tablespoon of balsamic vinegar.
- Cook the Chorizo: In a separate skillet over medium heat, cook chorizo until heated through. Drain any excess grease.
- Combine Ingredients in Slow Cooker: In a slow cooker, combine the caramelized onions, cooked chorizo, Velveeta cheese, and Ro*tel diced tomatoes and green chilies.
- Slow Cook the Queso: Cover the slow cooker and cook on Low heat for 1 to 2 hours, or until the Velveeta is completely melted. Stir until the queso is smooth.
- Finish and Serve: Stir in the chopped fresh cilantro. Serve warm with tortilla chips for dipping.
Note: If your queso becomes too thick, simply add a splash of milk to thin it out. Continue adding milk until it reaches your desired consistency.
With its combination of ease and bold flavors, this “dirty” queso is the perfect embodiment of the Pioneer Woman’s approach to cooking – delicious, approachable, and perfect for sharing, even if things get a little “messy” in the kitchen (or home) along the way!
