Creamy Spicy Queso Dip (Print Version)

Creamy, spicy cheese dip with jalapeños and tomatoes—ready in 20 minutes for game day gatherings.

# 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

# Directions:

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 melts completely and mixture achieves smooth consistency.
04 - Gradually add shredded cheddar and Monterey Jack cheeses while stirring constantly until fully melted and velvety in texture.
05 - Mix in ground cumin, smoked paprika, chili powder, kosher salt, and freshly ground black pepper.
06 - Stir in diced tomato and cook for 1 minute to warm through.
07 - Transfer to serving bowl or warm slow cooker. Garnish with fresh cilantro and green onions if desired. Serve immediately with tortilla chips.

# Expert Tips:

01 -
  • It comes together in twenty minutes, so you can make it right before guests arrive without any stress.
  • The texture stays silky and smooth instead of grainy or separated like so many cheese dips do.
  • You can dial the heat up or down depending on who's eating, making it friendly for everyone at the table.
02 -
  • If you add the cheese too fast or over high heat, it will seize up and turn grainy instead of smooth, so keep the heat medium and go slow.
  • Seeding the tomato is not optional because the extra liquid will thin out your dip and make it runny within minutes.
  • A slow cooker on the warm setting is your best friend for keeping the queso silky during a party without constant stirring.
03 -
  • Shred your own cheese instead of buying pre-shredded because the anti-caking agents in bagged cheese can make your dip grainy and less smooth.
  • Taste the dip before serving and adjust the salt, because different cheeses have different sodium levels and you want it just right.
  • If you're making this ahead, prepare everything up to the point of adding the cheese, then finish it fresh right before guests arrive for the best texture.
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