Layered Chili Con Queso | Bob Armstrong Dip Tex-Mex Game Day Recipe
This Layered Chili Con Queso, also known as the famous Bob Armstrong Dip, is a Tex-Mex classic you’ll want at every party. Originally created by Chef Matt Martinez at the legendary Austin restaurant Matt’s El Rancho, this iconic appetizer layers seasoned ground beef, spicy chorizo, creamy chili con queso, guacamole, fresh Pico de Gallo, and a dollop of sour cream. It’s rich, cheesy, and absolutely addictive.
What is Bob Armstrong Dip?
If you’ve ever dined in Austin, Texas, you may have heard of the legendary Bob Armstrong Dip. Named after a Texas politician who frequented Matt’s El Rancho, this multilayered queso creation became a staple of Tex-Mex cuisine. My version stays true to the spirit of the dish while being simple enough to make at home.
Why You’ll Love This Layered Queso Dip
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✅ Perfect for game day – the ultimate football party appetizer.
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✅ Tex-Mex classic – bold flavors of queso, chorizo, beef, and guacamole.
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✅ Customizable – make it fully from scratch or save time with store-bought shortcuts.
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✅ Crowd-pleaser – it always disappears fast at potlucks and parties.
Ingredients for Layered Chili Con Queso
This dip has four main layers, but don’t be intimidated—you can use homemade recipes or store-bought versions depending on your time and preference.
- Taco-seasoned ground beef and chorizo
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Chili con queso (creamy, cheesy goodness)
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Guacamole (fresh or pre-made)
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Pico de Gallo (homemade salsa or store-bought)
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Sour cream for finishing
👉 Pro Tip: While homemade Pico de Gallo and guacamole taste best, prepackaged versions work great if you’re short on time.
How to Make My Layered Chili Con Queso | Bob Armstrong Dip Recipe
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Cook the beef and chorizo until browned and well seasoned.
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Prepare the queso (or warm a ready-made version).
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Layer the dip in a serving dish: beef & chorizo → queso → guacamole → Pico de Gallo → sour cream.
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Serve immediately with tortilla chips for dipping.
Tips & Variations
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🔥 Spicy Version – Stir chopped serrano peppers into the queso.
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🥦 Vegetarian Version – Replace the meat with seasoned black beans or plant-based chorizo.
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🥑 Healthier Swap – Use ground turkey or chicken instead of beef.
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🧀 Extra Cheesy – Add shredded cheddar on top and broil for 2–3 minutes.
Perfect Game Day Tex-Mex Appetizer
When football season rolls around, nothing beats a bubbling skillet of this Layered Chili Con Queso | Bob Armstrong Dip recipe in the center of your snack table. It’s hearty enough to be a meal on its own and festive enough to be the star of any party spread. Make it once, and you’ll be hooked every weekend.
Here is my Layered Chili Con Queso | Bob Armstrong Dip recipe:
Layered Chili Con Queso | Bob Armstrong Dip
Ingredients
Taco Layer
- 1 Tablespoon Olive Oil
- 1/2 Cup Onion Diced
- 1 Teaspoon Garlic Crushed and chopped
- 1/2 Pound Ground Beef
- 1/2 Pound Mexican Chorizo
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Salt
- 1 Teaspoon Red Pepper Flakes
- 1 Tablespoon Tomato Paste
Chili con Queso Layer
- 2 Tablespoons Unsalted Butter
- 1 Tablespoon Olive Oil
- 1/2 Cup Onion Diced
- 1 Teaspoon Garlic Crushed and chopped
- 2 Jalapeños Seeded and diced
- 1 Teaspoon Paprika
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Salt
- 2 Tablespoons All-Purpose Flour
- 1 1/2 Cups Milk
- 1 10-ounce can Rotel Tomatoes
- 1/2 Pound Monterey Jack Cheese Shredded
- 1/2 Pound Sharp Cheddar Cheese Shredded
Garnishes
- Pico de Gallo
- Guacamole
- Cilantro Chopped
- Green Onions Chopped
- Jalapeños Sliced
Instructions
Taco Layer
- Sauté the onion until translucent, add garlic and sauté for 30 seconds. Add ground beef and chorizo, cook until brown, add all seasonings, stir to combine
- Drain excess grease. Place in the bottom of a heatproof serving dish (a cast iron skillet is best, keeps everything hot and the cheese gooey), keep warm in a 300F oven
Chili Con Queso Layer
- Sauté the onions and jalapenos until soft, add garlic sauté for 30 seconds. Add the flour, paprika, red pepper flakes, and salt stir to incorporate cook briefly but don’t brown the flour
- Add the milk and Rotel Tomatoes, bring to a low boil, just to thicken. Slowly add the cheeses, stirring constantly until melted, add additional milk if too thick
- Pour Chili Con Queso over the hot taco meat.
- Garnish with Guacamole, Sour Cream, and Pico de Gallo
Nutrition
Game Day & Party Serving Tips
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Keep it warm: Serve in a cast iron skillet or transfer to a slow cooker to keep queso melty.
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Portions: Plan for about ½ cup of dip per person (trust me, people go back for seconds).
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Best dippers: Tortilla chips are classic, but this dip also pairs with taquitos, warm tortillas, or even veggie sticks.
Go here for my Homemade Guacamole recipe
My Homemade Guacamole recipe is the result of years of experimentation. Everybody has their own way of making guacamole and there are very strong opinions as to what ingredients go into an authentic guacamole recipe; lime juice or no lime juice, cumin or no cumin, etc. etc. It seems as though everybody has an opinion as to the best way to keep Guacamole from turning brown, I’ll tell you what I do.
Frequently Asked Questions
What is Bob Armstrong Dip made of?
It’s a layered Tex-Mex dip made with seasoned beef and chorizo, chili con queso, guacamole, Pico de Gallo, and sour cream.
Is Bob Armstrong Dip the same as queso?
Not exactly. It starts with queso, but the addition of beef, guacamole, and toppings makes it a much heartier appetizer.
Can I make this dip ahead of time?
Yes! Prepare each component separately, store in the fridge, then assemble and heat just before serving.
How do I reheat leftover queso dip?
Reheat gently on the stovetop or in the microwave with a splash of milk to keep it creamy.
Final Thoughts
This Layered Chili Con Queso (Bob Armstrong Dip) is more than just a dip—it’s a Tex-Mex legend. Whether you make it for a football party, Cinco de Mayo, or just a fun weekend snack, it’s guaranteed to be the star of your table. Once you try it, you’ll understand why Texans have been obsessed with this queso creation for decades.
