Banana Pepper Queso Dip Recipe

Introduction

Banana Pepper Queso Dip offers a creamy, flavorful twist on traditional queso with a mild, tangy heat from fresh banana peppers. It’s a perfect appetizer for game day or any casual gathering, combining melted cheddar and Monterey Jack cheeses with zesty peppers and tomatoes for a delightful dip experience.

Ingredients

• 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
• 1/4 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Optional: chopped fresh cilantro, for garnish

Instructions

1. Step 1: In a medium saucepan, melt the butter over medium heat.
2. Step 2: Add the diced onion and sauté for 3–4 minutes until softened.
3. Step 3: Stir in the minced garlic and chopped banana peppers. Cook for another 2 minutes to soften.
4. Step 4: Mix in the drained diced tomatoes with green chilies, ground cumin, smoked paprika, and salt.
5. Step 5: Sprinkle the flour over the mixture and stir constantly for 1 minute to cook off the raw flour taste.
6. Step 6: Slowly pour in the milk while whisking constantly until the mixture is smooth and slightly thickened.
7. Step 7: Reduce heat to low and gradually add the cheddar and Monterey Jack cheeses, stirring until melted and creamy.
8. Step 8: Taste and adjust seasoning if needed. Garnish with chopped fresh cilantro if desired and serve warm.

Tips & Variations

• Drain the canned tomatoes well to avoid a watery dip consistency.
• For more heat, substitute some banana peppers with jalapeños or add a pinch of cayenne pepper.
• Use reduced-fat cheese and milk to lighten the dish without sacrificing too much creaminess.
• Try plant-based cheeses and milk alternatives for a dairy-free version, though texture and flavor may vary.
• Cook the flour thoroughly to prevent any raw taste in the dip.
• Serve with tortilla chips, crunchy vegetables, or as a topping for nachos and baked potatoes.

Storage

Store leftover queso dip in an airtight container in the refrigerator for up to 3 days. When reheating, use gentle heat to prevent the cheese from separating—warming it slowly on the stove or in short microwave bursts while stirring works best. Adding a splash of milk during reheating can help restore a smooth, creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip in advance and refrigerate it. Reheat gently before serving to maintain a creamy texture.

What can I use if I can’t find banana peppers?

You can substitute banana peppers with mild pickled peppers or mild fresh jalapeños for similar heat and tang, adjusting the quantity to your taste preference.

Banana Pepper Queso Dip Recipe

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4.5 from 79 reviews

Banana Pepper Queso Dip is a creamy, flavorful appetizer that combines sharp cheddar and Monterey Jack cheeses with the tangy, mild heat of banana peppers. This Tex-Mex inspired dip offers a perfect balance of creaminess and subtle spice, ideal for serving warm with chips, vegetables, or as a versatile topping.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 4 servings (1/4 cup each) 1x
• Category: Appetizers
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Main Ingredients

• 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
• 1/4 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 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

1. Melt butter and sauté onions: In a medium saucepan, melt butter over medium heat. Add the finely diced onion and sauté for 3 to 4 minutes until it softens and becomes translucent.
2. Add garlic and banana peppers: Stir in the minced garlic and chopped banana peppers. Cook for an additional 2 minutes, allowing the peppers to soften but retain some texture.
3. Add tomatoes and spices: Mix in the drained diced tomatoes with green chilies, ground cumin, smoked paprika, and salt to combine the flavors evenly.
4. Cook flour to thicken: Sprinkle the all-purpose flour over the mixture and stir constantly for 1 minute to eliminate the raw flour taste and begin thickening the dip.
5. Incorporate milk: Slowly pour in the whole milk while whisking constantly to ensure a smooth, slightly thickened sauce base without lumps.
6. Add cheeses gradually: Reduce heat to low, then gradually add shredded cheddar and Monterey Jack cheeses, stirring continuously until the cheeses are fully melted and the dip is creamy.
7. Adjust seasoning and serve: Taste the dip and adjust the seasoning as needed. Garnish with chopped cilantro if desired and serve warm with your choice of dippers.

Notes

• Drain canned tomatoes well to prevent a watery dip.
• Cook flour thoroughly to avoid any raw taste in the finished queso.
• Gradually melt cheese on low heat to maintain a smooth, creamy texture without clumping.
• Banana peppers can be adjusted in quantity or substituted with milder or spicier peppers based on taste.
• Leftover dip can be refrigerated for up to 3 days and gently reheated with a splash of milk for best texture.
• Use reduced-fat cheeses and milk to lighten the dip if desired.
• Pair with tortilla chips, fresh veggies, or as a topping for baked potatoes or nachos.

Keywords: banana pepper queso dip, cheese dip, Tex-Mex appetizer, creamy dip, party dip, banana peppers, queso recipe