Jalapeño Queso Dip with Cheddar | CookOS

Jalapeño Queso Dip

Name: Jalapeño Queso Dip with Cheddar
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1/2 red onion; 2 jalapeños; 3 cloves garlic; 8 oz cheddar cheese; 2 tbsp butter; 1/2 tsp smoked paprika; 1/2 tsp chipotle powder; 1/4 tsp cayenne pepper; 1/4 tsp cumin; Salt, to taste; Black pepper, to taste; 1/2 tsp cornstarch; 1 (12 oz) can jalapeño flavored evaporated milk; Fresh cilantro, for garnish; Tortilla chips, for serving

This jalapeño queso dip combines fresh jalapeños, sharp cheddar, and smoky spices for a creamy, spicy dip that comes together in minutes. The balance of heat and cheese makes it ideal for gatherings and game-day spreads.

🌍Tex-Mex 🏷️Queso 🏷️Cheese dip 🏷️Jalapeño 🏷️Spicy 🏷️Appetizer

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

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From TikTok · by tinekeyounger

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Ingredients

1/2 red onion
2 jalapeños
3 cloves garlic
8 oz cheddar cheese
2 tbsp butter
1/2 tsp smoked paprika
1/2 tsp chipotle powder
1/4 tsp cayenne pepper
1/4 tsp cumin
Salt, to taste
Black pepper, to taste
1/2 tsp cornstarch
1 (12 oz) can jalapeño flavored evaporated milk
Fresh cilantro, for garnishoptional
Tortilla chips, for serving

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Instructions

1
Dice half of a red onion.
2
De-seed and finely dice two jalapeños. Combine with the diced onion in a bowl.
3
Mince three cloves of garlic and place them in a separate, small bowl.
4
Shred the cheddar cheese and set aside.
5
In a medium saucepan over medium heat, melt the butter.
6
Add the diced onion and jalapeños to the melted butter. Sauté for 3-4 minutes, until the onions become translucent.
7
Add the minced garlic to the saucepan and cook for another 30-60 seconds until fragrant.
8
Stir in the smoked paprika, chipotle powder, cayenne pepper, cumin, salt, and black pepper.
9
Sprinkle the cornstarch over the mixture and stir to combine. This will act as a thickening agent.
10
Reduce the heat to medium-low. Slowly pour in the jalapeño evaporated milk while whisking continuously until smooth.
11
Turn the heat down to low. Gradually add the shredded cheddar cheese in small batches, whisking constantly. Allow each batch to melt completely before adding the next to ensure a smooth consistency.
12
Once all the cheese is melted and the queso is smooth, remove from heat.
13
Pour the queso into a serving bowl. Garnish with fresh chopped cilantro.
14
Serve immediately with tortilla chips.

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Tips & Notes

Pro tips

Shred cheddar from a block rather than using pre-shredded cheese—anti-caking agents interfere with smooth melting.
Remove jalapeño seeds and white membranes for milder heat, or leave them in for maximum spice.
Keep heat at medium or below once cheese is added; high heat breaks the sauce and causes greasiness.
Stir in evaporated milk gradually to reach your desired consistency; add more if the dip thickens as it cools.

Substitutions

Cheddar → Monterey Jack or pepper jack (milder to medium heat)
Smoked paprika + chipotle powder → 1 tsp chili powder (less smoky, more traditional)
Butter → 2 tbsp cream cheese (richer, thicker texture)
Red onion → white or yellow onion (milder flavor)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on low heat or in a slow cooker on warm, stirring and adding splash of milk to loosen if needed.

Equipment

medium saucepan · wooden spoon or heat-resistant spatula

Common Questions

Can I make this queso dip ahead of time?

Yes. Prepare the dip up to 2 days ahead and store in the refrigerator. Reheat gently over low heat or in a slow cooker on warm, stirring occasionally, until creamy.

How do I control the heat level?

Remove jalapeño seeds and membranes before adding to reduce spice. Start with 1 jalapeño instead of 2, or reduce chipotle powder and cayenne to taste.

What should I serve with this dip?

Serve with tortilla chips, crispy tortillas, sliced jalapeños, or fresh vegetable sticks for dipping.

Can I use a different cheese?

Yes. Monterey Jack, pepper jack, or a blend of cheddar and Oaxaca cheese work well; avoid pre-shredded cheese as anti-caking agents prevent smooth melting.

Why is my queso breaking or becoming greasy?

Overheating or using pre-shredded cheese causes separation. Keep heat low to medium, use block cheese shredded fresh, and stir frequently to maintain a creamy texture.