Creamy Spicy Queso Dip (Printable)

Creamy, spicy queso with cheddar, Monterey Jack, jalapeños, and warm spices—ideal for parties and gatherings.

# Required Ingredients:

→ 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 Garnish

15 - 2 tablespoons chopped fresh cilantro
16 - 1 tablespoon sliced green onions

# Directions:

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 and cook for 30 seconds until aromatic.
03 - Pour in milk and cream cheese, whisking continuously until cream cheese dissolves completely and mixture reaches a smooth consistency.
04 - Gradually add shredded cheddar and Monterey Jack cheeses while stirring constantly until fully melted and velvety in texture.
05 - Stir in ground cumin, smoked paprika, chili powder, kosher salt, and black pepper until evenly distributed.
06 - Add diced tomato and cook for 1 minute, stirring gently to warm through.
07 - Transfer to a serving bowl or warm slow cooker set to low heat. Garnish with fresh cilantro and green onions if desired. Serve immediately with tortilla chips or accompaniments.

# Expert Suggestions:

01 -
  • It comes together in the time it takes to preheat the oven for something else.
  • The texture stays silky and scoopable even after sitting out during overtime.
  • You can dial the heat up or down without losing that deep cheesy flavor.
  • It tastes like something you ordered at a restaurant, not something you whipped up in your kitchen.
02 -
  • If you add the cheese too fast or over high heat, it will seize into a grainy mess instead of melting smoothly.
  • Seeding the tomato keeps the dip from getting watery as it sits, I learned this after my first batch turned soupy halfway through a party.
  • Whole milk is not optional, lower fat versions will give you a separated oily surface no amount of stirring can fix.
03 -
  • Grate your own cheese instead of buying pre shredded, the anti caking agents in bagged cheese can make your dip gritty.
  • Taste before you add salt, some cheeses are saltier than others and you can always add more but you cant take it back.
  • If you want to make it ahead, refrigerate it in a sealed container and reheat gently on the stove with a splash of milk, stirring often.
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