Skillet Queso Dip
This skillet queso dip combines melted white American cheese with diced jalapeños, tomatoes, and warm spices in a cast iron skillet for a crowd-pleasing Tex-Mex appetizer that comes together in minutes.
This skillet queso dip combines melted white American cheese with diced jalapeños, tomatoes, and warm spices in a cast iron skillet for a crowd-pleasing Tex-Mex appetizer that comes together in minutes.
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In a skillet over medium heat, melt the butter.
Add the diced onion and jalapeño to the skillet.
Sauté the vegetables until they are softened and golden brown.
Stir in the can of diced tomatoes and green chiles.
Add the white American cheese slices and a splash of milk to the skillet.
Stir continuously until the cheese is completely melted and the mixture is smooth and creamy.
Season the queso with chili powder, cumin, and cayenne pepper.
Stir well to combine all the spices. Serve warm with tortilla chips.
Store leftover queso in an airtight container in the refrigerator for up to 3 days; reheat gently in the skillet over low heat with a splash of milk.
cast iron skillet
Yes. Prepare the dip and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the skillet over low heat, stirring frequently and adding a splash of milk to restore creaminess.
Mild white cheddar, Monterey Jack, or a blend of both work well. Avoid pre-shredded cheese—sliced or block cheese melts more smoothly.
Keep the skillet on a low heat setting or transfer to a slow cooker on the warm setting. Stir occasionally and add milk if it thickens.
Yes. Double or triple the ingredients proportionally, but add milk gradually—the ratio may need slight adjustment depending on the size of your skillet.
It's mildly spicy from jalapeños and cayenne. Remove jalapeño seeds for less heat, or omit cayenne pepper for a mild version.
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