Creamy Spicy Queso Dip (Print)

Creamy, spicy queso dip with sharp cheddar, Monterey Jack, jalapeños, and tomatoes—ready in 20 minutes.

# Components:

→ 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

# Directions:

01 - In a medium saucepan over medium heat, melt the butter. Add the red onion and jalapeño; cook, 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 achieves a smooth consistency.
04 - Gradually add the shredded cheddar and Monterey Jack cheeses, stirring continuously until fully melted and the texture becomes velvety.
05 - Mix in the ground cumin, smoked paprika, chili powder, kosher salt, and freshly ground black pepper until evenly distributed.
06 - Stir in the diced tomato and cook for 1 minute to warm through.
07 - Transfer the dip to a serving bowl or warm slow cooker. Garnish with fresh cilantro and sliced green onions if desired. Serve immediately with tortilla chips.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, which means you can throw it together while guests are still texting that they're on their way.
  • The blend of sharp cheddar and Monterey Jack creates this creamy, almost luxurious texture that tastes like you spent way more effort than you actually did.
  • You control the heat level, so whether you're feeding people who love spice or those who prefer it mild, everyone's happy.
02 -
  • Never let this dip sit uncovered at room temperature for more than an hour because it will start to separate and thicken, and nobody wants to eat dip that's turned waxy.
  • If it does start to thicken while sitting, a splash of warm milk stirred in will bring it right back to life, which I learned after my second time making this for a party.
03 -
  • Use freshly shredded cheese from the block rather than pre-shredded, because the anti-caking agents in bagged cheese make your dip separate and become grainy.
  • Keep everything on medium heat—if things get too hot, the cheese breaks and the milk separates, which is nearly impossible to fix.
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