Creamy Spicy Queso Dip (Printable)

Creamy, spicy cheese dip with cheddar, Monterey Jack, jalapeños, and warm spices for any gathering.

# What You’ll Use:

→ 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:

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, stirring constantly until fragrant.
03 - Pour in whole milk and add cream cheese. Whisk vigorously until cream cheese is completely melted and mixture achieves a smooth consistency.
04 - Gradually add shredded cheddar and Monterey Jack cheeses in batches, stirring constantly until fully melted and the mixture becomes velvety.
05 - Stir in ground cumin, smoked paprika, chili powder, kosher salt, and black pepper, mixing thoroughly to distribute spices evenly.
06 - Fold in diced tomato and heat through for 1 minute, ensuring uniform temperature throughout the dip.
07 - Transfer dip to a serving bowl or slow cooker set to warm setting. Garnish with fresh cilantro and green onions if desired. Serve immediately with tortilla chips.

# Expert Advice:

01 -
  • It comes together in under twenty minutes, which means you can make it after guests arrive and still catch kickoff.
  • The mix of sharp cheddar and Monterey Jack melts into something so creamy you'll forget it started with shredded cheese from a bag.
  • You can dial the heat up or down depending on who's eating, and it still tastes like you knew what you were doing.
02 -
  • If you add the cheese too fast or over high heat it will seize into a grainy mess, medium heat and a slow hand are your friends here.
  • Seeding the tomato really does matter because the extra liquid will thin the dip into something closer to soup than queso.
  • A slow cooker set to warm is the secret to keeping this dip perfect for hours without babysitting the stove or reheating every twenty minutes.
03 -
  • Shred your own cheese from a block instead of using pre shredded, the anti caking agents in bagged cheese can make the dip grainy and weird.
  • If the dip breaks and looks oily, whisk in a tablespoon of cold milk off the heat and it will usually come back together like nothing happened.
  • Make a double batch and freeze half before adding the tomato, then thaw and reheat it with a splash of milk whenever you need an easy win.
Go Back