Creamy Spicy Queso Dip (Printable Version)

Creamy, spicy queso with sharp cheddar, Monterey Jack, and jalapeños. Ready in 20 minutes for your next party.

# Ingredient List:

→ Dairy

01 - 2 cups shredded sharp cheddar cheese
02 - 1 cup shredded Monterey Jack cheese
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons cream cheese

→ Vegetables

06 - 1 small jalapeño, finely diced with seeds removed
07 - 1 small tomato, seeded and diced
08 - 1/4 cup finely chopped red onion
09 - 2 cloves garlic, minced

→ Spices and Seasonings

10 - 1/2 teaspoon ground cumin
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon chili powder
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnishes

15 - 2 tablespoons chopped fresh cilantro
16 - 1 tablespoon sliced green onions

# Steps:

01 - In a medium saucepan over medium heat, melt the butter. Add the red onion and jalapeño, stirring frequently, until softened approximately 2 minutes.
02 - Add the minced garlic and cook for 30 seconds until fragrant.
03 - Stir in the milk and cream cheese, whisking constantly until the cream cheese is completely melted and the mixture becomes smooth.
04 - Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until fully melted and the mixture achieves a velvety consistency.
05 - Mix in the ground cumin, smoked paprika, chili powder, kosher salt, and freshly ground black pepper, stirring to distribute evenly throughout.
06 - Stir in the diced tomato and cook for 1 minute to heat through.
07 - Transfer the dip to a serving bowl or warm slow cooker set to the warm setting. Garnish with fresh cilantro and green onions if desired. Serve immediately with tortilla chips.

# Expert Advice:

01 -
  • It comes together in less time than it takes to preheat the oven, and tastes like you've been simmering it all day.
  • You control the heat level, the texture, and every ingredient, no preservatives or mystery powders involved.
  • It stays creamy and smooth when you keep it warm, unlike store-bought dips that turn grainy and sad.
02 -
  • Shred your own cheese from a block, pre-shredded cheese has anti-caking agents that make it melt unevenly and sometimes turn gritty.
  • Keep the heat at medium or just below, high heat will cause the cheese to break and turn into an oily, separated mess.
  • If your dip thickens too much as it sits, whisk in a splash of warm milk to bring it back to life.
03 -
  • Make a double batch if you're feeding more than four people, this goes faster than you think and nobody likes scraping an empty bowl.
  • If the dip breaks and looks oily, whisk in a tablespoon of cornstarch mixed with cold milk, then gently reheat while stirring, it'll come back together.
  • Leftover queso reheats beautifully in the microwave, just add a splash of milk and stir every 20 seconds until it's smooth again.
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