Creamy Spicy Queso Dip (Print Version)

Irresistibly creamy and spicy cheese dip with jalapeños, perfect for game day gatherings and celebrations.

# What You'll Need:

→ 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 & 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

# How to Make:

01 - In a medium saucepan over medium heat, melt the butter. Add the red onion and jalapeño; cook, stirring, 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; whisk until the cream cheese is completely melted and the mixture achieves a smooth consistency.
04 - Gradually add the cheddar and Monterey Jack cheeses, stirring constantly until fully melted and velvety in texture.
05 - Mix in the cumin, smoked paprika, chili powder, kosher salt, and freshly ground black pepper.
06 - Stir in the diced tomato and cook for 1 minute to warm through.
07 - Transfer 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 under twenty minutes, which means you can make it right before guests arrive without breaking a sweat.
  • The combination of sharp cheddar and Monterey Jack creates a creamy texture that stays smooth instead of turning greasy or grainy.
  • You can dial the heat up or down depending on who's dipping, making it crowd-friendly for both spice lovers and cautious snackers.
02 -
  • If you add the cheese too fast or over high heat, it will seize into a grainy mess instead of melting smoothly.
  • Seeding the tomato is not optional, I learned this when my first batch turned into cheese soup because I skipped that step.
  • Whole milk is essential, I tried two percent once and the dip broke into an oily puddle within ten minutes.
03 -
  • Shred your own cheese instead of using pre-shredded bags, the anti-caking agents in bagged cheese can make your dip grainy and prevent it from melting smoothly.
  • Stir constantly once you start adding cheese, walking away for even a minute can cause it to stick to the bottom and scorch.
  • If the dip does break or get too thick, whisk in warm milk one tablespoon at a time over low heat until it comes back together.
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