Queso Dip

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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

Easy cheese dip made with white American cheese, Pepper Jack, onion, jalapeño, poblano pepper, cilantro, and tomato. Serve with tortilla chips.
5 from 1 vote
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Servings
2 cups

Ingredients

  • 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

Instructions

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

 

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. This almost kinda sorta makes me wish I was going to a superbowl party this year! but instead I’m going to a four year old’s birthday party…I have a feeling this will be a hit there as well!

  2. Husband will be at a Super Bowl party so might send this dip with him (or make it and eat it all myself!) Cape Cod girl, so GO PATS!!

  3. I just wanted to tell you both how much I have come to appreciate your blog. I guess I came across it about a year ago, but I have been reading it more and more and looking through the archives because I am looking for vegetarian inspiration. You have some really wonderful, affordable recipes that I think even I could make — no fancy techniques or tools required — and I so appreciate that. Thank you!

  4. I am planning on checking through your archives for SuperBowl recipes. This dip looks yummy.
    I am from Boston so I am with Josh…GO PAT’S

  5. I made this last night and it did not come together. The whole thing was separated. the cheese would not melt into the milk (I used the same cheese as you did and followed the instructions to a t). I had to end up adding flour to some of the separated milk in a separate bowl then stirred it back in and it finally came together. the only bad part was it was too thick now and tasted a little like raw flour. Do you know what i could have done wrong? Any suggestions because the flavor was great!? Thanks!

  6. 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.

  7. 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.

  8. 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 🙂

  9. 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

  10. 5 stars
    It’s not often I will give =any= recipe five stars, but this one  deserves it in the appetizer category. My 12-year-old cousin, who is quite the queso aficionado, gave it high marks, which is what tipped the number of stars from four to five.

    We both agreed that for us, we could stand a little more heat, so the only adjustment for our tastes will be to add a tad more jalapeño next time we make it. 

    1. Milk based sauces break / curdle when there isn’t enough fat and the sauce is heated to too high of a temperature. I switched the oil to butter and used whole milk. Also, by not bringing it to a boil may help as well.

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