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+ servings

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


  • 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


  • 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.
  • 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.