Queso Dip Recipe


Serves 6-8

  • 2 tablespoons unsalted butter
  • 1/2 yellow onion, finely chopped
  • 1 green pepper, seeded and finely chopped
  • 1 red or yellow pepper, seeded and finely chopped
  • 1-2 hot peppers of your choice, seeded and finely chopped
  • 1 teaspoon Kosher salt
  • 1-1/2 cups milk, divided
  • 1 8-ounce block cream cheese, cut into cubes
  • 3 cups shredded cheese (Monterey Jack, Cheddar, and Brick would all work—or use a blend)
  • 2 tomatoes, cored and diced


  1. Melt butter in a large saute pan or deep skillet over medium low heat. Add onion, peppers, and salt. Saute for 10 minutes until vegetables soften and become very fragrant.
  2. Add ½ cup of the milk along with the cream cheese. Stir consistently until the cheese has melted and is mostly smooth. Reduce heat to low.
  3. Add remaining milk followed by shredded cheese. Stir until incorporated, about 5 minutes, and remove from heat.
  4. Add diced tomatoes and gently stir until combined. At this point it is ready to go! You can puree it with an immersion blender or food processor for a smoother texture.
  5. Serve with chips, guacamole and salsa or use it for a big old plate of dinner nachos

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