Creamy Spicy Queso Dip (Printable)

Creamy, spicy cheese dip with cheddar, Monterey Jack, jalapeños, and warm spices for your next party.

# 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

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

# Expert Suggestions:

01 -
  • It comes together in about twenty minutes, so you can make it right before guests arrive without any stress.
  • The combination of sharp cheddar and Monterey Jack creates a smooth, melty texture that clings to every chip.
  • You can adjust the heat level easily by keeping or removing the jalapeño seeds, making it friendly for everyone.
  • It stays warm and dippable in a slow cooker, so you never have to worry about it hardening mid-party.
02 -
  • Always shred your own cheese instead of using pre-shredded bags, because the anti-caking agents can make the dip grainy and prevent smooth melting.
  • If the dip gets too thick as it sits, stir in a splash of warm milk to bring it back to the perfect dippable consistency.
  • Don't crank up the heat to melt the cheese faster, because high heat can cause the proteins to seize and turn the dip greasy or separated.
03 -
  • Make the dip up to an hour ahead and keep it in a slow cooker on warm so you can focus on your guests instead of the stove.
  • If you want a thicker dip that holds its shape better, reduce the milk by a quarter and add an extra tablespoon of cream cheese.
  • Taste the dip just before serving and add a squeeze of fresh lime juice for brightness, it lifts all the flavors and makes the cheese taste even richer.
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