Baked Queso Dip
Equipment
- 1 9x9-inch baking dish
- 1 medium mixing bowl
- 1 Small skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 225 gram cream cheese softened
- 240 milliliter sour cream
- 240 milliliter salsa medium
- 200 gram shredded cheddar cheese divided
- 200 gram shredded Monterey Jack cheese divided
- 120 gram canned diced green chiles drained
- 60 gram canned jalapeños chopped; drained
- 1 gram ground cumin
- 1 gram smoked paprika
- 2 gram garlic powder
- 2 gram onion powder
- 3 gram salt
- 1 gram black pepper
- 15 milliliter olive oil
- 50 gram red bell pepper finely diced
- 50 gram yellow onion finely diced
- 15 gram fresh cilantro chopped
- 1 medium tomato seeded and diced; for garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Lightly grease the baking dish with a small amount of olive oil or cooking spray.
- Heat olive oil in a small skillet over medium heat.
- Sauté the diced onion and red bell pepper for 4–5 minutes until softened and lightly golden, then remove from heat and let cool slightly.
- In a medium mixing bowl, combine softened cream cheese and sour cream and mix until smooth.
- Stir in salsa, drained green chiles, chopped jalapeños, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- Fold in the sautéed onion and bell pepper mixture.
- Add half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese to the bowl and mix until evenly distributed.
- Transfer the queso mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top.
- Bake in the preheated oven for 18–20 minutes, or until the edges are bubbling and the top is melted and lightly golden.
- Remove the baking dish from the oven and let the queso rest for 5 minutes.
- Sprinkle chopped fresh cilantro and diced tomato evenly over the top before serving.
- Serve warm with tortilla chips, sliced vegetables, or warm tortillas.
Notes
For best results, use freshly shredded cheese, as pre-shredded varieties often contain anti-caking agents that can make the dip grainy; you can adjust the heat by reducing or increasing the jalapeños or using mild salsa, and if the dip thickens as it sits, stir in a splash of warm milk or cream to loosen it. This queso holds well in a warm oven (about 90–100°C / 200–212°F) or a small slow cooker on “warm” for parties, just stir occasionally to keep it smooth. Leftovers reheat nicely in the microwave at short intervals with stirring, and you can repurpose them over nachos, baked potatoes, or scrambled eggs.
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