This spicy queso dip recipe is quick and easy to make in 15 minutes! It's super silky and creamy, and packs the perfect amount of heat! It's crowd-pleasing finger food for dinner parties and game days like the Super Bowl!
I am ALWAYS asked to make this for game days and Super Bowl parties because everyone loves it! It's so yummy and so hard to put the chips down! Any time I serve this dip, the bowl is clean in minutes!
If you've been making Cup of Flour recipes for a while now, then you'd know all of my recipes are made to be approachable and accessible with basic ingredients, and that's exactly what you'll find with this easy queso recipe. To find out more about how Cup of Flour can help you make more approachable recipes, check out the About page!
Ingredients
- CHEESE - This recipe calls for two types of shredded cheese; Monterey Jack and Cheddar Cheese. You can also use Pepper Jack as a substitute for the Monterey Jack. They are similar, but Pepper Jack has a bit more spice.
- CORNSTARCH - The cornstarch coats the shredded cheese to thicken the cheese dip, and the dip isn’t clumpy.
- TOMATO - Look for a red tomato for this recipe, that’s how you’ll know it's perfectly ripe and full of flavour.
- JALAPENO - Jalapeño gives this nacho cheese dip that classic Mexican flavour and brings some heat.
- EVAPORATED MILK - The evaporated milk makes this queso dip super smooth and creamy.
- SPICES - Garlic and Cumin help to add to the Mexican flavour.
- SALT- Salt to enhance and elevate the flavour of the cheese dip.
- TORTILLA CHIPS - For dipping!
For exact ingredient measurements, scroll down to the detailed recipe card.
Instructions
- In a medium-sized bowl, combine the shredded cheese and cornstarch. Set aside.
- Add the butter to a small pot on low to medium heat. Once the butter melts, add the tomatoes and jalapeños. Cook for 1-2 minutes.
- Add the evaporated milk and both kinds of cheese and stir until the cheese is fully dissolved, about 3-5 minutes.
- Add the garlic powder, cumin, and salt to taste.
- Pour into a bowl and serve with nacho, tortilla, or corn chips.
Frequently Asked Questions
This may happen if not enough water evaporates from the tomatoes and jalapeños. Its recommended to use a fresh tomato and jalapeño as the canned versions contain a lot of liquid.
Whisk it quickly; the clumps should disappear, making the dip smooth. Sometimes this happens if the sauce is overheated or starts to boil, which you should try to avoid by cooking it on low to medium heat.
Yes, you can. Simply put your nacho cheese dip in the microwave for about 30-45 seconds to reheat it, or add it back to a pot and heat over low heat for about 1 minute.
Cheese dip can be stored in the fridge for up to 1 week covered in plastic wrap or in an airtight container.
Related Recipes
If you like cheesy baked dips, then try this loaded baked potato dip, cheesy buffalo chicken dip, cheesy baked spinach dip and baked refried bean dip too!
Some other spicy dips you may like is this creamy jalapeno corn dip, chicken and bacon jalapeno popper dip, spicy guac, creamy mexican boat dip, and black bean dip too!
Print📖 Recipe
Spicy Queso Dip Recipe
- Total Time: 15 minutes
- Yield: 4
- Diet: Vegetarian
Description
This spicy queso dip recipe is everyone's favourite finger food at every party or sports game event!
Ingredients
- Cheddar Cheese, Shredded - 1.5 cups
- Monterey Jack Cheese or Pepper Jack Cheese - 1.5 cups
- Cornstarch - 1 Tablespoon
- Butter - 1 Tablespoon
- Tomato, Diced - 1
- Jalapeño, Diced - 1
- Evaporated Milk - 1 Can (354 ml)
- Garlic Powder - 1 Teaspoon
- Cumin - 1 Teaspoon
- Salt - To Taste
Instructions
- Combine: In a medium-sized bowl, combine the shredded cheese and cornstarch. Set aside.
- Cook: Add the butter to a small pot on low to medium heat. Once the butter melts, add the tomatoes and jalapeños and cook for 1-2 minutes. Add the evaporated milk and both kinds of cheese and stir until the cheese is fully dissolved, about 3-5 minutes. Add the garlic powder, cumin, and salt to taste.
- Serve: Pour into a bowl and serve with nacho, tortilla, or corn chips.
Notes
Keep or remove the seeds from the jalapeño. The seeds are where all the heat is in a jalapeño pepper. Depending on your preference, you may choose to keep the seeds in the jalapeño if you like spicy queso or remove them if you prefer no spice and just flavour.
Use fresh produce. Using fresh tomatoes and jalapeños will help avoid a watery queso dip. If you use canned tomatoes and jalapeños, this will add liquid to the dish. If this is all you have to work with, try to drain as much liquid as possible and ensure whatever liquid evaporates during the cooking process.
Don’t skip on the cornstarch. The cornstarch helps this recipe thicken to the correct consistency; without it, the dip may turn out too runny.
Cook at low to medium temperatures. Even at a low temperature, the cheese will melt and become the right consistency. If the heat is too high, it's possible that your cheese dip could curdle.
Save the leftovers. This queso dip can be stored covered in your fridge for up to 3 days and easily reheated in the microwave or warmed in a pot to serve again.
Nutrition facts are estimates only.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, dip
- Method: stove top
- Cuisine: Mexican
Andrea says
The cheesiest, smoothest and most flavourful queso ever! What did you think of it?:)