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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/banana-pepper-queso-dip-recipe/