This Mexican cheese dip is a creamy and zesty blend of Monterey Jack cheese and seasonings, all melted to gooey perfection. This easy homemade cheese dip has just a handful of ingredients and can be whipped up super quick. Cover the top with chopped up vegetables for the perfect addition to any party menu!
Cheese Lovers – this is your dip!
Cheese lovers, this dip is calling your name! You can never go wrong serving a hot cheese dip at a party. Some of my favorite dips to serve when I’m hosting is 7-layer taco dip, slow cooker onion dip, or this super tasty Mexican cheese dip.
Anytime we eat out, Mexican food, I always have to order the queso dip. It’s always so tasty and addicting, so I decided I needed to learn how to make Mexican cheese dip at home. It was way easier than I thought to make. Simply blend several ingredients and you can have your own bowl of cheese dip on the table in minutes!
Ingredients In Mexican Cheese Dip
This recipe for Mexican Cheese Dip is made with Monterey Jack cheese, which is perfect for two reasons. First, Monterey Jack cheese melts beautifully, it’s one of the best melting cheeses in my opinion, so it makes a perfect cheese for dip. Secondly, when you add a little seasoning and spice, it’s a great cheese to use for Mexican inspired dishes, like this cheese dip!
For this dip, instead of putting the vegetables on the side, I decided to include them in the dip to make a Vegetable Mexican Cheese Dip! This is totally optional, but I highly recommend giving it a try. It turned out absolutely delicious!
I like to use cherry tomatoes (chopped in half), green peppers (skinny slices) and colorful carrots (peeled and sliced thin) to make this a vibrant rainbow cheese dip bowl. So often cheese dips are boring, orange, but this dip really shines on the table. With all the fresh vegetables, it’s quite the beauty!
How Do You Make Mexican Cheese Dip?
To make Mexican cheese dip, you’ll need just 4 main ingredients: Monterey Jack cheese, jalapeño, garlic, butter, plus several seasonings to spice things up. That’s it! You can purchase a block of Monterey Jack cheese at your grocery store deli counter – just ask for a pound of the cheese, not sliced. The cheese gets cut into chunks or grated and is melted with the jalapeño, minced garlic and butter. Add in the seasonings and you have yourself a fantastic party snack.
It’s smooth, creamy, a little bit spicy and totally addicting to scoop up with a big pile of tortilla chips!
Tips for Mexican Cheese Dip!
- The perfect dip also needs to have the perfect partners in crime! I like to serve my queso dip with tortilla chips, but other great dipping options are more fresh veggies or rolled corn or flour tortillas.
- Mexican cheese dip also makes for a great cheese sauce for nachos, burritos and tacos.
- I typically use one jalapeño, with seeds removed, in this recipe so that it’s not too spicy for the kids. If you prefer more heat, add in the seeds too or add a second jalapeño. Alternatively, you can add some hot sauce to turn the heat up.
Can You Make Mexican Cheese Dip In Advance?
Mexican cheese dip is best served hot or warm, immediately after making it, but you can reheat it if needed. Simply microwave in 30 second increments until the dip becomes melty and heated. Or you can reheat it on the stove top when you’re ready to serve it. I suggest making this dip no more than 24 hours before you plan to serve it. Add the fresh veggies to the top right before serving.
This Mexican cheese dip is fabulous as-is, but you can add other ingredients to make it your own.
- Meaty Cheese Dip: Add 1/2 pound cooked and crumbled ground beef or chorizo.
- Bean and Cheese Dip: Add 1 cup rinsed and drained beans, such as black beans or pinto beans.
- Bacon Cheese Dip: Add 1/2 cup cooked and crumbled bacon on top of the dip.
- Cheese: Add some other types of shredded cheese to the mix such as Velveeta, cheddar or pepper jack.
- Toppings: If you don’t want to top the cheese dip with veggies, try topping it with tomato salsa, sliced black olives, diced avocado or pickled jalapeño slices.
- Spicy: Instead of adding jalapeño, use minced canned chipotle peppers instead. You could also stir in several spoonfuls of salsa.
Slow Cooker Mexican Cheese Dip
Cheese dip can easily be made in the slow cooker. Simply add all ingredients to a slow cooker. Cook on low for 2-3 hours, then stir until smooth. Turn the crock pot to the warm setting and serve. (Pss. You might like my Slow Cooker recipes section too!)
If you’re looking for a nacho cheese dip for your next taco dinner feast, or need a quick and easy cheese dip for a party appetizer, look no further! This queso dip is perfect for parties, game day, or any time when you’re craving a quick, flavorful snack!
Now dip, dip, dip your cheese loving heart out!
Pin for later:
Mexican Cheese DipPrint
- 2 tablespoons butter
- 1 jalapeno pepper seeds removed and finely diced
- 1 tablespoon minced garlic
- 16 ounces Monterey Jack cheese grated
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- salt + pepper to taste
- 1/4 cup cherry tomatoes cut in half
- 1/4 cup green peppers sliced thin
- 1/4 cup carrots peeled and sliced thin
- Melt butter in large saucepan over medium high heat. Add jalapeno pepper and minced garlic and cook for 1 minute.
- Add grated cheese and keep stirring until cheese is completely melted.
- Add cumin, onion powder, salt + pepper and stir until combined.
- Pour dip into large bowl. Top with fresh carrots, peppers and carrots.
- Serve warm with tortilla chips and vegetables.