Name: Creamy Jalapeño and Green Chile Queso Dip Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 8 oz cream cheese, cut into cubes; 1 1/4 cups whole milk, divided; 8 oz cheddar cheese, shredded; 8 oz Monterey Jack cheese, shredded; 1 tablespoon avocado oil (can use butter); 1/2 cup diced yellow onion; 1 jalapeno, stemmed, seeded, and diced; 2 cloves garlic, minced; 4 oz mild green chiles; 1 Roma tomato, finely diced; 1/4 cup chopped cilantro; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 chipotle peppers in adobo sauce, seeds removed and finely chopped (optional); Pico de gallo; Diced avocado; Fresh cilantro; Tortilla chips

Jump to Recipe· 4.4 from 12 reviews

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Get ready to warm your heart and delight your taste buds with this Creamy Jalapeño and Green Chile Queso Dip Recipe, a velvety, cheesy dip packed with just the right amount of spicy kick and fresh flavors. Perfect for any gathering or a cozy night in, this queso dip brings together the creamy richness of cream cheese and cheddar with the bright, zesty notes of jalapeño and green chiles, creating an irresistible combination that will have everyone reaching for more. Whether you’re a queso enthusiast or new to this classic Tex-Mex treat, this recipe is a guaranteed crowd-pleaser that’s quick to make and endlessly satisfying.

Ingredients You’ll Need

A white pot with two handles is placed on a white marbled surface. Inside the pot, there is a creamy white liquid mixed with finely chopped green herbs and vegetables spread evenly on the right side. On the left side, there are small white cubes of tofu piled in a cluster. A wooden spoon with a light gray handle rests inside the pot on the right edge, partially touching the liquid. The overall image is bright with soft natural light, showing a fresh and simple cooking scene photo taken with an iphone --ar 4:5 --v 7

These simple yet essential ingredients come together to create a queso dip that’s creamy, flavorful, and perfectly balanced. Each element plays a special role, from the juicy diced onion that adds sweetness to the smoky chipotle peppers that introduce a subtle heat and complexity.

Avocado oil or butter: A neutral fat for sautéing that adds a slight richness without overpowering the flavors.
Diced yellow onion: Provides a natural sweetness and tender texture that complements the spicy notes.
Jalapeño, stemmed, seeded, and diced: Adds just the right amount of heat and fresh pepper flavor.
Minced garlic: Boosts aroma and depth, giving the dip a savory backbone.
Cream cheese, cubed: The secret to a dreamy, velvety base that holds everything together.
Whole milk, divided: Used to adjust the queso’s consistency for that perfect creaminess.
Kosher salt: Enhances all the flavors without overwhelming the dish.
Black pepper: Adds subtle warmth and balance.
Cheddar cheese, shredded: Brings sharpness and traditional cheesiness to the dip.
Monterey Jack, shredded: Melts beautifully, adding smoothness and mild flavor.
Mild green chiles: Inject a gentle warmth and earthy flavor that’s truly comforting.
Roma tomato, finely diced: Adds fresh acidity and a pop of color for visual appeal.
Chopped cilantro: Gives a bright herbal note that livens up the dip.
Chipotle peppers in adobo sauce (optional): Introduce a smoky depth and tantalizing heat if you want a bolder kick.
Pico de gallo, diced avocado, and extra cilantro: Perfect garnishes for freshness and texture contrast.
Tortilla chips: The classic dippable base ready to scoop up all that cheesy goodness.

How to Make Creamy Jalapeño and Green Chile Queso Dip Recipe

Step 1: Sauté the Aromatics

Start by heating avocado oil or butter in a large saucepan over medium heat. Toss in the diced onion and jalapeño, sautéing until soft and fragrant—about 4 minutes. The onions will sweeten, and the jalapeño will release its bright heat, building a flavorful foundation. Stir in the garlic last and cook for just another minute to avoid any bitterness, letting its aroma infuse the mixture.

Step 2: Melt the Cream Cheese Base

Next, add the cream cheese cubes along with 1 cup of whole milk to the pan. Stir gently and patiently as the cream cheese melts into a smooth, creamy sauce. It takes about 3 minutes, but don’t rush this step; slow melting ensures a silky texture that is key to this dip’s lusciousness. Season with kosher salt and black pepper here to start building the seasoning layers.

Step 3: Incorporate the Shredded Cheeses

Turn the heat down to low to avoid scorching your precious cheese. Gradually sprinkle in the shredded cheddar and Monterey Jack, a half-cup at a time, stirring constantly. This slow addition allows the cheeses to melt seamlessly into the cream cheese base, resulting in an oozy, dreamy consistency. Once all the cheese has melted, stir in the remaining 1/4 cup of milk for the perfect creamy flow.

Step 4: Fold in Fresh and Spicy Ingredients

Remove the pan from the heat and fold in the mild green chiles, finely diced Roma tomato, and chopped cilantro. If you’re feeling adventurous, add in the finely chopped chipotle peppers in adobo sauce for a smoky heat twist that elevates the dip beautifully. Taste your creation and adjust salt and pepper to your liking—this is where your personal touch shines through.

Step 5: Serve It Up Warm and Fresh

Pour the luscious queso dip into a serving bowl and garnish with colorful pico de gallo, creamy diced avocado, and a sprig of fresh cilantro. Serve immediately with crunchy tortilla chips to enjoy that irresistible combination of creamy, spicy, and crunchy all in one bite.

How to Serve Creamy Jalapeño and Green Chile Queso Dip Recipe

A white bowl filled with creamy, light yellow cheese dip, topped with small green avocado cubes, red tomato pieces, white onion bits, and fresh bright green cilantro leaves placed mostly in the center. The bowl is surrounded by crispy, yellow corn tortilla chips scattered with sea salt and a few small cilantro leaves. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A fresh garnish can truly transform your queso presentation. Pico de gallo adds brightness and zest, diced avocado brings a buttery texture that contrasts beautifully with the spicy warmth, and a sprinkle of cilantro brightens the overall flavor. These small touches make a big difference in savoring the dip.

Side Dishes

This Creamy Jalapeño and Green Chile Queso Dip Recipe pairs perfectly with crunchy tortilla chips, but don’t stop there! Try serving it alongside crisp vegetable sticks like celery, carrots, or bell peppers for a refreshing crunch. It also makes an excellent topper for tacos or grilled meats, adding creamy heat to your meal.

Creative Ways to Present

Thinking outside the chip bowl? Serve your queso dip in a warm bread bowl for a communal feast everyone will love. You can also drizzle it over nachos, fill baked potatoes with it, or even use it as a creamy sauce for burgers. The versatility of this dip is part of what makes it so beloved.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover queso (though that’s rare!), store it in an airtight container in the refrigerator for up to 4 days. The dip may thicken upon chilling but don’t worry—that’s easy to fix during reheating.

Freezing

While cheese dips don’t always freeze perfectly, you can freeze this queso in a sealed container for up to 2 months. Be aware that the texture might become slightly grainy after thawing, but reheating with a splash of milk can help bring back some creaminess.

Reheating

Reheat your queso gently in a saucepan over low heat, stirring frequently. Adding a little milk or cream as you warm it helps restore the dip’s original silky texture. Avoid microwave reheating on high to prevent separation.

FAQs

Can I make this dip vegan or dairy-free?

Yes! Substitute cream cheese and shredded cheeses with plant-based or dairy-free alternatives available in most stores. Keep the milk plant-based as well (such as almond or oat milk) to maintain creaminess. Just be mindful that the flavor and texture will differ slightly from the original.

How spicy is this dip?

The heat level is moderate, thanks to the seeded jalapeño and mild green chiles. If you want it less spicy, remove all seeds and use milder peppers or reduce the jalapeño. To amp up the heat, add more jalapeños or include the optional chipotle peppers in adobo sauce.

Can I prepare this queso dip ahead of time?

Absolutely! You can prepare the base up to step 3 in advance and refrigerate it. When ready to serve, gently reheat and add the fresh chopped ingredients just before serving to keep their vibrant flavors intact.

What’s the best cheese to use for queso dip?

Sharp cheddar and Monterey Jack are classic choices because they melt well and bring complementary flavors—the cheddar offers a tangy punch while Monterey Jack provides smooth creaminess. Using a balance of both makes the dip rich and perfectly textured.

Can I add extra vegetables or meats to the dip?

Definitely! Some love adding cooked chorizo or ground beef for a heartier dip, while others mix in diced tomatoes or roasted corn for more texture. Just be sure to maintain the creamy base ratio so it stays rich and dippable.

Final Thoughts

Now that you’ve got this incredible Creamy Jalapeño and Green Chile Queso Dip Recipe in your cooking arsenal, you’re all set to impress friends, family, or just treat yourself to a bowl of pure comfort. It’s quick, versatile, and bursting with flavors that remind you why queso dip is a timeless favorite. So grab your tortilla chips and dig in—you won’t regret it!

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