Creamy Spicy Queso Dip (Printable)

Creamy, spicy cheese dip with jalapeños, cheddar, and Monterey Jack. Perfect for parties and game day snacking.

# 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 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 It:

01 - Melt butter in a medium saucepan over medium heat. Add red onion and jalapeño, stirring constantly until softened, approximately 2 minutes.
02 - Add minced garlic and cook for 30 seconds until fragrant.
03 - Pour in milk and cream cheese, whisking continuously until cream cheese dissolves and mixture achieves smooth consistency.
04 - Gradually incorporate cheddar and Monterey Jack cheeses while stirring constantly until fully melted and velvety in texture.
05 - Blend in cumin, smoked paprika, chili powder, salt, and black pepper, stirring thoroughly to distribute seasonings evenly.
06 - Fold in diced tomato and cook for 1 minute to warm through completely.
07 - Move dip to serving bowl or slow cooker set to warm setting. Top with fresh cilantro and green onions if desired. Serve immediately with accompaniments.

# Expert Suggestions:

01 -
  • It comes together faster than most people can find a parking spot, and tastes like you've been simmering it all day.
  • The texture stays silky and smooth instead of breaking into that grainy, oily mess some cheese dips become.
  • You can dial the heat up or down without losing any of the deep, smoky flavor that makes it so craveable.
02 -
  • If you add the cheese too fast or over high heat, it will break and turn into a greasy, grainy mess instead of a smooth dip.
  • Shredding your own cheese from a block is non-negotiable, pre-shredded cheese contains anti-caking agents that ruin the texture.
  • Keeping the dip warm in a slow cooker on the lowest setting prevents it from thickening into a solid brick while you're busy watching the game.
03 -
  • Add the cheese off the heat if you're nervous about it breaking, then return the pan to low heat and stir until melted.
  • A pinch of cornstarch whisked into the milk before adding the cheese acts like insurance against separation.
  • Taste before you serve and adjust the salt, most cheeses are salty already, but the milk and cream cheese can dilute it more than you expect.
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