Two Peas and Their Pod

Queso Dip

On Sunday we had friends over to watch the football games. I made a big pot of chili and Josh made his favorite Queso Dip. Good food and football go hand in hand at our house:) Unfortunately, Josh’s team, the 49’ers, lost, but at least his Queso Dip was a winner. This easy cheese dip is perfect game day food. You really can’t go wrong with a big bowl of melted cheese and salty tortilla chips. Mmmmm!

There is nothing complicated about this Queso Dip. The dip takes 10 minutes tops to make, which makes it perfect for parties. You can reheat the cheese in the microwave, but if you are going to serve this Queso Dip at a party, I highly recommend you serve it in a crockpot so you don’t have to worry about heating it up again and again. The crockpot will keep the cheese melted and smooth. The dip isn’t spicy, but has a nice flavor. If you want a bit of a kick, you can add an additional jalapeño or a dash of hot sauce.

So I guess we are looking at a Patriots vs. Giants Super Bowl. Who will you be cheering for? I am still undecided. Josh is cheering for the Patriots, but I might have to root for the Giants to keep things interesting:) I do know we will be making this Queso Dip for the big game. It is a must for Super Bowl Sunday.

Make sure you add this Queso Dip to your Super Bowl party menu. It is sure to be a hit on game day!

Queso Dip

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Easy cheese dip made with white American cheese, Pepper Jack, onion, jalapeño, poblano pepper, cilantro, and tomato. Serve with tortilla chips.


1 tablespoon canola oil
1/4 cup diced white onion
1 medium jalapeño, diced
1 medium poblano pepper, roasted and diced
10 ounces white American cheese, shredded (find this cheese at the deli counter)
6 ounces Pepper Jack cheese, shredded
1/2 cup milk
1/3 cup freshly chopped cilantro
1 roma tomato, seeds removed and diced


1. Heat canola oil in a medium sauce pan over medium-high heat. Cook the onion and jalapeño pepper until softened and reduce heat to medium-low. Stir in the roasted poblano pepper. Add the shredded cheese and milk. Stir until mostly melted.

2. Stir in the tomatoes and chopped cilantro. Serve with chips immediately.

Note-if you plan on serving this at a party, you may want to serve it in a crockpot so the cheese stays melted.


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103 Responses to “Queso Dip”

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  9. Ginger@ThymeforTwo — January 20, 2013 @ 10:40 am

    Here we are a year later, and this is still lookin’ good. :-) Thanks for a great recipe!

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  18. Lee — January 31, 2014 @ 9:04 am

    I made this last night as a test before Superbowl. It’s amazing. Going to increase the recipe and finish off in a crock pot this Sunday.

  19. Em — March 19, 2014 @ 3:26 pm

    This dip is great. I’ve avoided american cheese in all my other attempts in the past, but you just can’t get the consistancy with out it. I made up a batch and thinned it out with a little extra milk and added macaroni to it, YUM!!! I must also add that I am in love with your blog, so many tasty tasy ideas.

  20. Jacklyn — April 11, 2014 @ 9:48 pm

    Thanks for the recipe. Love you blog. I hate to be negative but wanted to say that canola oil is super bad for you. This recipe would be great with olive or avocado or perhaps coconut oil (all healthy oils) instead. Just spreading the word :)

  21. Kim Peacock — August 30, 2014 @ 10:52 am

    Made this last night and was right on point.

    I roasted the jalapeno when I was roasting the poblano pepper. I also did monterrey jack instead of pepper jack because I didn’t want too spicy.

    I had no issue with the cheese and milk coming together. In fact I needed to add a bit of extra milk because it was too thick I could barely stir it… but once I did, it was perfect.

    Yummmmmmmmmmm We are sitting here eating the leftovers for breakfast LOL

  22. Two Peas — August 30, 2014 @ 3:01 pm

    Glad you liked it and there is nothing wrong with queso dip for breakfast:)

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