Creamy Spicy Queso Dip (Printable Version)

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

# 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

→ Optional Garnishes

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

# How-To:

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 whole milk and cream cheese; whisk until the cream cheese is melted and the mixture is smooth.
04 - Gradually add the cheddar and Monterey Jack cheeses, stirring constantly until melted and velvety in texture.
05 - Mix in cumin, smoked paprika, chili powder, salt, and black pepper 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. Garnish with cilantro and green onions if desired. Serve immediately with tortilla chips.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes like you spent all afternoon in the kitchen.
  • The texture stays creamy and pourable without any processed cheese or mystery stabilizers.
  • You can dial the heat up or down depending on who's dipping, making it perfect for mixed crowds.
  • Leftovers reheat beautifully, though in my experience there are rarely any left.
02 -
  • If your dip breaks or looks grainy, pull it off the heat and whisk in a splash of warm milk until it comes back together.
  • Shred your own cheese from a block instead of using pre-shredded, the anti-caking agents in bagged cheese can make your queso gritty and prevent smooth melting.
  • Medium heat is your friend, high heat can cause the proteins in the cheese to seize and turn the dip into a clumpy mess.
03 -
  • Grate your cheese while it's still cold from the fridge, it shreds more easily and melts more evenly than cheese that's been sitting out.
  • If you want a thinner, more pourable consistency, whisk in extra milk a tablespoon at a time until you reach your ideal texture.
  • Always taste and adjust the seasoning right before serving, cheese can dull spices, so a final pinch of salt or a squeeze of lime juice can wake everything up.
Go Back