Banana Pepper Queso Dip Recipe
Banana Pepper Queso Dip is a creamy, mildly spicy cheese dip featuring the tangy heat of banana peppers blended with sharp cheddar and Monterey Jack cheeses. This flavorful appetizer offers a perfect balance of bold spices and smooth texture, ideal for dipping tortilla chips, fresh vegetables, or topping baked potatoes and nachos. Its vibrant taste and versatile serving options make it a crowd-pleasing addition to any gathering or casual snack time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 2 cups (approximately 8 servings of 1/4 cup each) 1x
- Category: Appetizers
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
Scale
Base
- 1 tablespoon butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3–4 banana peppers, chopped (seeds removed for milder heat)
- 1 (10 oz) can diced tomatoes with green chilies, drained
Spices
- 1/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
Thickening & Dairy
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Optional Garnish
- Chopped fresh cilantro, for garnish
Instructions
- Melt butter: In a medium saucepan, melt the butter over medium heat until fully melted and bubbling.
- Sauté onions: Add the finely diced onion and cook for 3 to 4 minutes, stirring occasionally, until the onions become soft and translucent.
- Add garlic and banana peppers: Stir in the minced garlic and chopped banana peppers, cooking for an additional 2 minutes to soften the peppers slightly and release their flavors.
- Combine tomatoes and spices: Mix in the drained diced tomatoes with green chilies, ground cumin, smoked paprika, and salt, ensuring all ingredients are well incorporated.
- Cook flour: Sprinkle the all-purpose flour over the mixture and stir constantly for about 1 minute to eliminate the raw flour taste and begin thickening.
- Add milk: Slowly pour in the whole milk while whisking continuously to create a smooth sauce that begins to thicken slightly over medium heat.
- Incorporate cheeses: Reduce the heat to low and gradually add shredded cheddar and Monterey Jack cheeses, stirring gently until melted and the mixture is creamy and smooth.
- Adjust and serve: Taste the queso dip and adjust seasonings if needed. Remove from heat, garnish with chopped fresh cilantro if desired, and serve warm.
Notes
- Drain canned tomatoes well to prevent a watery dip.
- Cook flour thoroughly to avoid a raw taste in the sauce.
- Melt cheese slowly over low heat to keep the dip creamy and prevent clumping.
- Use fresh banana peppers for best texture; remove seeds for milder heat.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk to restore creaminess.
- For variations, add jalapeños for more heat or use reduced-fat dairy for a lighter version.
Keywords: Banana Pepper Queso Dip, cheesy dip, Tex-Mex appetizer, mild spicy dip, cheese sauce, party dip, banana peppers, easy queso recipe
Find it online: https://cheframi.com/banana-pepper-queso-dip-recipe/
