Creamy Spicy Queso Dip (Printable Version)

Creamy, spicy cheese dip with jalapeños and tomatoes. Ready in 20 minutes for game day snacking.

# What You 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 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

# How To Make:

01 - Melt butter in a medium saucepan over medium heat. Add red onion and jalapeño, stirring frequently until softened, approximately 2 minutes.
02 - Add minced garlic to the pan and cook for 30 seconds, stirring constantly until fragrant.
03 - Pour in whole milk and add cream cheese. Whisk continuously until cream cheese dissolves completely and mixture reaches a smooth consistency.
04 - Gradually add shredded cheddar and Monterey Jack cheeses while stirring constantly. Continue stirring until all cheese melts and achieves a velvety texture.
05 - Stir in ground cumin, smoked paprika, chili powder, kosher salt, and black pepper until evenly distributed throughout the mixture.
06 - Mix in diced tomato and heat through for approximately 1 minute.
07 - Transfer dip to a serving bowl or warm slow cooker set to maintain temperature. Garnish with fresh cilantro and green onions if desired. Serve immediately alongside tortilla chips or complementary accompaniments.

# Cooking Tips:

01 -
  • It comes together in less time than it takes to preheat the oven, so you can make it right before guests arrive.
  • The combination of sharp cheddar and creamy Monterey Jack gives you both flavor and that silky melt you crave.
  • You control the heat level completely, from mild and crowd-pleasing to bold enough to make your eyes water.
  • It stays smooth and dippable for hours if you keep it warm in a slow cooker.
02 -
  • Shred your own cheese from a block, pre-shredded cheese is coated with anti-caking agents that make it grainy and weird when melted.
  • Stir constantly once you start adding cheese, walking away for even a minute can lead to scorching on the bottom of the pan.
  • If the dip gets too thick as it sits, whisk in a splash of warm milk to loosen it back up without breaking the texture.
03 -
  • Use a whisk instead of a spoon when melting the cheese, it helps break up clumps and keeps the texture silky.
  • Make the dip up to an hour ahead and keep it warm in a slow cooker, it actually tastes better after the flavors have had time to meld.
  • If you want to make it ahead and refrigerate, reheat it gently on the stove over low heat, stirring constantly and adding milk a little at a time until it's smooth again.
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