Best Spicy Queso
Best Spicy Queso – warm spicy cheese dip loaded with fresh hot green chilis, garlic, onions, butter, milk and lots of cheese that is literally life changing!
I don’t think I have ever met anyone in my life that does not like some good queso dip. With all the honesty, when I was living in India I never in my 24 years of life had tasted queso. I did not even know what it was until I came to the States. And oh my god, was I missing the best dip of all time?!?! This warm spicy cheese dip has something so comforting about itself that is hard to explain!
The key to good queso is some good creamy melty cheese along with spicy flavored cheddar cheese, fresh spices and herbs, some butter and decent amount of milk/heavy cream. It is super duper quick to fix. Which makes it perfect for parties!! This queso does not get solid or lumpy once it cools down, which makes it even better for parties as you can make it ahead of time! I like to garnish it with some onions, tomatoes, cilantro, scallions and fresh serrano peppers. It is not completely necessary. But trust me, once you serve it that way, no one would want it any other way!
I love using queso as a dip or a side sauce with any mexican food. I mean can nachos be complete if it is not loaded with some good queso?!?! And did I mention that it tastes amazing with eggs?!?! I mean the simplest breakfast is some fresh croissant and queso with fried eggs along with red chili powder, black pepper and salt. Yup, as simple as that!!
This has become our go to queso recipe. I do not remember when was the last time I used store bought queso. This recipe is so SO BOMB, y’all have to try it. Tag me on Instagram @myvegetarianroots if you end up making it!
Happy and Healthy Eating!
Best Spicy Queso of your life!
Ingredients
- 1½ tbsp Butter
- ¼ cup Very Finely Chopped Yellow Onions more for garnishing
- 1 Chopped Serrano Pepper or fresh red hot pepper, or even mix both!
- 2 tsp Minced Garlic
- 8 oz Blocked Velveeta Cheese can be sub with shredded American cheese, you might need more milk and salt based on consistency and taste if you go this route
- 7.6 oz HABANERO JALAPEÑO CHEDDAR or any block spicy cheddar cheese
- 1¼ cup Whole Milk
- ½ cup Heavy Cream
- ¼ tsp Salt
- ½ tsp Cumin Powder
- ½ tsp Garlic Powder
- ½ tsp Black Pepper Powder
- ½ tsp Red Chili Powder
Garnishing (OPTIONAL)
- ¼ cup Tomatoes
- 2 tbsp Chopped Cilantro
- 2 tbsp Chopped Scallions
- 1 tsp Chopped Serrano
- 2 tbsp Chopped Onions
Instructions
- Heat up butter. Once melted, add chopped onions, chopped serrano and minced garlic.
- Saute on medium heat until the onions are soften and translucent.
- Add whole milk and bring it to simmer while stirring frequently.
- As soon as milk starts to simmer but not boiling yet, add cubed velveeta cheese.
- Keep cooking while stirring frequently until the velveeta cheese is melted completely.
- Add shredded HABANERO JALAPEÑO CHEDDAR, a little at a time. Keep stirring on low/medium heat until the cheese is melted. Keep repeating the process of melting spicy shredded cheese some at a time until all the shredded cheese is well melted in the queso.
- Add salt, black pepper, red chili powder, cumin powder and garlic powder to queso. Mix it well using whisker, making sure there are no lumps of spices. Taste it and add more salt/spices if needed.
- Once all spices are mixed well, add ½ cup of heavy cream and mix well. Simmer for a minute or two and take it off the stove. If making it ahead of time, queso will settle and thicken. You can warm it up and add more milk to thin it down!
- Add optional garnishing listed above and serve it hot/warm with side of tortilla chips!
