Looking for the perfect game-day queso? This creamy dip combines the spicy kick of pepper jack cheese and jalapenos with the smooth richness of white American cheese and the added texture of diced tomatoes. Ready in just 10 minutes, this creamy queso dip recipe is easy to make and perfect for serving a large group—make a big batch and watch it disappear!
Why You Will Love This Recipe
Ready in 10 minutes: Perfect for last-minute snacks or game-day parties.
Creamy and smooth: White American cheese makes it extra gooey
Spicy kick: Pepper jack cheese and jalapeños give just the right amount of heat.
Textured and flavorful: Diced tomatoes add color, texture, and freshness.
Ingredients
- ½ lb pepper jack cheese, shredded
- ½ lb white American cheese, shredded or cubed
- 1 can of evaporated milk
- 1 can jalapeños, drained
- 1 can diced tomatoes, drained
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cumin
Click on the images for the direct link to the ingredients/tools I used:
Creamy Queso Dip Recipe Instructions
In a medium pot over low heat, add the evaporated milk and warm gently. Do not boil.
Slowly add the shredded pepper jack and white American cheese, stirring constantly until fully melted and smooth.
Stir in the drained jalapeños and diced tomatoes.
Add salt, onion powder, garlic powder, and cumin.
Mix well and cook for another 1–2 minutes until the queso is creamy and heated through.
The cheese will thicken as it cools down.
Creamy Queso Dip Recipe Cooking Tips
Cook low and slow to prevent the cheese from separating or becoming grainy.
Shred your own cheese for the best results; it melts more smoothly than pre-shredded cheese.
Add cheese gradually, stirring in between to ensure a creamy, smooth texture.
Drain the jalapeños and tomatoes thoroughly to avoid a watery queso.
Stir constantly to prevent the cheese from clumping.
Storage Tips
Let the queso cool down. Store leftover queso in an airtight container in the fridge for up to four days.
Reheat gently on low heat on the stovetop, stirring frequently, or microwave in short intervals until warm enough.
Ingredient Substitutions
Pepperjack –> Monterey Jack, Colby Jack, cheddar cheese
White American Cheese –> Mozzarella, Havarti,
Evaporated Milk –> Whole Milk, Half and Half
Jalapenos –> Roasted Green Chilis
Creamy Queso Dip Recipe
Ingredients
- ½ lb pepper jack cheese shredded
- ½ lb white American cheese shredded or cubed
- 1 can evaporated milk
- 1 can jalapeños drained
- 1 can diced tomatoes drained
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp cumin
Instructions
- In a medium pot over low heat, add the evaporated milk and warm gently. Do not boil.
- Slowly add the shredded pepper jack and white American cheese, stirring constantly until fully melted and smooth.
- Stir in the drained jalapeños and diced tomatoes.
- Add salt, onion powder, garlic powder, and cumin.
- Mix well and cook for another 1–2 minutes until the queso is creamy and heated through.
- The cheese will thicken as it cools down.
If you enjoyed this cheeseburger sliders recipe, you might also like my crispy buffalo air fryer wings recipe.
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