Mexican Queso Dip

Mexican Queso Dip

Hurray, hurrah, it’s almost 2013! You know what that means… Fresh starts and fresh foods. But not before a big chip smothered in cheesy, creamy queso dip! Kick your new healthy eating habit for a night and dig in, why don’t ya?

A pile of pepper jack cheese and your favorite salsa is all you need for this delicious dip. Zap it in the oven for a bit ‘til it’s bubbly, throw a bowl of chips alongside and it’s a party!

Queso Dip Recipe

Queso is always a huge hit at my friends’ little shindigs, and this is my favorite simple way to serve it. If you feel like using a different cheese, Velveeta and Monterey jack are fine substitutes, but don’t buy queso blanco or fresco cheeses; they won’t melt well. Keeping it warm in a slow cooker or fondue pot will keep it creamy, but you can always microwave it for a minute here and there between chip-fulls.

Enjoy the remainder of your holidays and the New Year to come, foodie friends! I hope you have a fabulous end-of-year plan, whether it involves toasting with friends or watching the countdown in your pj’s. Both sound equally enjoyable to me!

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Mexican Queso Dip

Yield: Serves 8


2 cups (8 oz.) Sargento® Shredded Pepper Jack Cheese

1 1/4 cups (10 oz.) salsa, your favorite

For topping

Fresh pico de gallo, optional

Pickled jalapenos, optional

For serving

Assorted cut-up fresh vegetables (recommended: bell peppers, carrots, zucchini)

Tortilla chips


Preheat oven to 375 degrees F.

In a medium oven-safe dish, combine cheese and salsa. Mix and spread out evenly.

Bake for 15 to 18 minutes, or until bubbly. Garnish with fresh pico de gallo and/or pickled jalapenos, if desired. Serve immediately with cut-up vegetables and/or tortilla chips.


Adapted from Sargento