Name: Creamy Pepper Jack Queso Dip
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup heavy whipping cream; 1/2 cup sour cream; 2 ounces cream cheese, softened; 1 teaspoon cornstarch; 1 tablespoon water; 2 ounces pepper jack cheese, shredded; 1/2 cup shredded Oaxaca or Monterey Jack cheese; 1 can (4 ounces) chopped green chiles; 3/4 teaspoon garlic salt

A rich and velvety queso dip blending pepper jack and Monterey Jack cheeses with a hint of spicy green chiles, perfect for warming up any gathering with smooth, cheesy goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup heavy whipping cream

1/2 cup sour cream

2 ounces cream cheese, softened

1 teaspoon cornstarch

1 tablespoon water

2 ounces pepper jack cheese, shredded

1/2 cup shredded Oaxaca or Monterey Jack cheese

1 can (4 ounces) chopped green chiles

3/4 teaspoon garlic salt

Directions

In a small saucepan, I heat the heavy whipping cream over medium heat until warm.

Then I add the sour cream and softened cream cheese, stirring continuously until the mixture is smooth and creamy.

In a small bowl, I whisk together the cornstarch and water until fully combined and smooth, then stir this mixture into the saucepan.

I bring the mixture to a gentle boil, cooking and stirring for about 1 minute until it slightly thickens.

Next, I reduce the heat to low and stir in the shredded pepper jack cheese, shredded Oaxaca or Monterey Jack cheese, chopped green chiles, and garlic salt.

I continue cooking and stirring on low heat until all the cheese has melted and the dip is smooth.

For an extra touch, I sometimes garnish with diced tomato and serrano pepper for extra color and heat.

Serve warm with tortilla chips, fresh veggies, or your favorite dippers.

Servings and timing

This recipe makes about 6 servings. Prep time is roughly 10 minutes, and cooking takes about 10 minutes, so the total time from start to finish is just 20 minutes. Each 1/4 cup serving has approximately 200 calories.

Variations

I often swap the Oaxaca cheese with Monterey Jack if that’s what I have on hand. For a smokier flavor, adding a dash of smoked paprika or chipotle powder works wonders. If I want it extra spicy, I add diced jalapeños or use hot pepper jack instead of the regular variety. For a dairy-free option, I experiment with vegan cream cheese and plant-based shredded cheese, though the texture changes slightly.

Storage/Reheating

I store leftover queso dip in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm it over low heat on the stove, stirring often to restore the creamy texture. If it’s too thick after refrigeration, I add a splash of milk or cream while reheating to loosen it up.

FAQs

Can I make this queso dip ahead of time?

Yes, I usually prepare it a few hours ahead and keep it covered in the fridge. Just warm it gently before serving.

What can I use instead of heavy whipping cream?

Half-and-half or whole milk can work, but the dip won’t be quite as rich or creamy.

Can I freeze queso dip?

I don’t recommend freezing queso dip as the texture tends to become grainy once thawed.

How spicy is this dip?

It has a mild to moderate spice level thanks to the green chiles and pepper jack cheese. You can adjust the heat by adding more or less of these ingredients.

Can I use pre-shredded cheese?

Yes, but I prefer shredding the cheese myself to avoid any anti-caking agents that might affect the dip’s texture.

Conclusion

This creamy pepper jack queso dip has become one of my go-to recipes for entertaining or a cozy snack night. It’s quick to whip up, endlessly satisfying, and offers just the right amount of cheesy, spicy flavor to keep everyone coming back for more. Whether it’s game day, a casual party, or just a snack craving, this dip delivers every time.

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