Creamy Spicy Queso Dip (Printable)

Creamy, spicy cheese dip with jalapeños and tomatoes. Ready in 20 minutes, perfect for parties and gatherings.

# 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 It:

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

# Expert Advice:

01 -
  • It comes together faster than most people can finish their first beer, and tastes like you spent hours on it.
  • The mix of sharp cheddar and creamy Monterey Jack creates this velvety texture that clings to every chip without breaking or getting greasy.
  • You can dial the heat up or down depending on who is coming over, and it always disappears within minutes.
02 -
  • If you add the cheese too fast or the heat is too high, the dip will turn grainy and separated instead of smooth, so keep the heat at medium and go slow.
  • Seeding the tomato is not optional, the extra liquid will thin out your dip and make it watery instead of thick and scoopable.
  • Whole milk matters more than you think, I tried this once with two percent and the dip broke within minutes and tasted chalky.
03 -
  • Shred your own cheese instead of buying pre shredded, the anti caking agents in bagged cheese can make your dip grainy and prevent it from melting smoothly.
  • Taste the dip before you serve it and don't be afraid to add an extra pinch of salt or a squeeze of lime juice to brighten everything up.
  • If you are making this ahead, refrigerate it in an airtight container and reheat it slowly on the stove, adding milk as needed to bring back the creamy texture.
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