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Pepper Jack Queso Dip

Prep Time
2 minutes

Cook Time
8 minutes



Cuisine Type

Cheese Types

Queso Dip

Recipe Description

Get those chips ready because this Queso dip is easy, creamy and bursting with flavor.


  • One 7 oz package of Cady Creek Farms Pepper Jack cheese, shredded
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter
  • 1/2 cup onion diced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt, or more to taste
  • 2 cloves garlic, minced
  • One 12-ounce can evaporated milk
  • Chopped cilantro, for serving
  • Tortilla chips, for serving


Toss the shredded cheese with the cornstarch; set aside.

Place the butter in a medium saucepan over medium heat; add the onion, pepper, cumin, and salt, and cook, stirring occasionally, until the onions start to soften and become translucent, about 4 minutes.

Add the garlic and cook for 1 minute more. Add the milk and bring to a simmer.

A handful at a time, add the cheese to the saucepan, stirring after each addition until melted. Let the queso simmer for 2 to 3 minutes. Taste the dip (caution—it's hot!) and adjust for seasoning (be careful with salt because tortilla chips are usually already pretty salty).

Transfer the queso to a bowl. Top with some cilantro and serve with tortilla chips for dipping.

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