Creamy Spicy Queso Dip (Printable)

Creamy, spicy cheese dip with jalapeños and tomatoes—ready in 20 minutes for game day 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 & 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, 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; whisk until the cream cheese is melted and the mixture achieves a smooth consistency.
04 - Gradually add the cheddar and Monterey Jack cheeses, stirring constantly until fully melted and velvety in texture.
05 - Mix in cumin, smoked paprika, chili powder, kosher salt, and freshly ground black pepper.
06 - Stir in the diced tomato and cook for 1 minute to warm through.
07 - Transfer to a serving bowl or warm slow cooker on the warm setting. Garnish with fresh cilantro and green onions if desired. Serve immediately with tortilla chips.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you've been simmering it for hours.
  • The combination of sharp cheddar and creamy Monterey Jack gives you that glossy, stretchy texture that clings to every chip.
  • You can dial the heat up or down depending on who's eating, and it still tastes like the best thing you've made all week.
02 -
  • If you add the cheese too fast or the heat is too high, it will break and turn into a greasy, stringy mess instead of a smooth dip.
  • Seeding the tomato is not optional because the watery gel around the seeds will thin out your queso and make it runny.
  • Whole milk is crucial because lower-fat milk doesn't have enough fat to emulsify the cheese properly.
03 -
  • Shred your own cheese instead of buying pre-shredded because the anti-caking agents in bagged cheese prevent it from melting smoothly.
  • Taste your jalapeño before adding it because heat levels vary wildly, and you can always add more but you can't take it back.
  • If you're making this ahead, prepare everything up to the point of adding the cheese, then finish it just before serving so it stays silky.
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