Creamy Spicy Cheesy Dip (Printable Version)

A creamy, spicy, and irresistibly cheesy dip—perfect for game day gatherings and Super Bowl parties.

# The Ingredients You'll 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

# Step-by-Step Instructions:

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 fragrant and incorporated.
03 - Pour in whole milk and add cream cheese, whisking continuously until the cream cheese is completely melted and the mixture achieves a smooth consistency.
04 - Gradually introduce shredded cheddar and Monterey Jack cheeses, stirring constantly until fully melted and the mixture reaches a velvety texture.
05 - Stir in ground cumin, smoked paprika, chili powder, kosher salt, and freshly ground black pepper, mixing thoroughly to distribute spices evenly.
06 - Mix in diced tomato and allow to warm through for 1 minute, ensuring even distribution.
07 - Pour the dip into a serving bowl or warm slow cooker set to the warm setting. Garnish with fresh cilantro and green onions if desired. Serve immediately with tortilla chips.

# Additional Tips::

01 -
  • It comes together in twenty minutes and tastes like you spent an hour stirring and layering flavors.
  • The texture stays silky and scoopable even after sitting out, unlike those grainy store-bought jars.
  • You can dial the heat up or down without losing that deep, cheesy comfort everyone craves.
02 -
  • If you add the cheese too fast or the heat is too high, the dip will turn grainy and oily instead of smooth.
  • Seeding the tomato is not optional, the extra liquid will thin out your queso and make it runny.
  • Whole milk and cream cheese are what keep this dip creamy even after it sits, skim milk or skipping the cream cheese will give you a separated mess.
03 -
  • Grate your own cheese instead of using pre-shredded bags, the anti-caking agents in pre-shredded cheese can make your dip grainy and prevent it from melting smoothly.
  • If the queso thickens too much as it sits, whisk in a tablespoon of milk at a time until it loosens back up to the perfect dipping consistency.
  • Make a double batch if you're feeding a crowd, this dip disappears faster than you think and no one ever complains about leftovers.
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