Banana Pepper Queso Dip – Party Favorite Recipe

Introduction

This Banana Pepper Queso Dip is a creamy, tangy, and mildly spicy treat perfect for any gathering. Combining melted cheese with the unique flavor of banana peppers, it’s an irresistible party favorite that pairs beautifully with chips or veggies.

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.
4. Step 4: Mix in the drained diced tomatoes with green chilies, ground cumin, smoked paprika, and salt.
5. Step 5: Sprinkle in the flour and stir constantly for 1 minute to cook off the raw flour taste.
6. Step 6: Slowly pour in the whole milk, whisking constantly until the mixture is smooth and slightly thickened.
7. Step 7: Reduce the heat to low and gradually add in the shredded cheddar and Monterey Jack cheeses, stirring until melted and creamy.
8. Step 8: Taste and adjust seasonings as needed.
9. Step 9: Garnish with chopped fresh cilantro if desired and serve warm.

Tips & Variations

• For extra heat, leave some banana pepper seeds in or add a dash of cayenne pepper.
• Swap whole milk with half-and-half for a richer, creamier dip.
• Add cooked ground sausage or chorizo for a meaty twist.
• Serve with tortilla chips, sliced veggies, or warm pita bread for dipping.

Storage

Store leftover queso dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to maintain a smooth texture. Avoid microwave reheating at high power to prevent separating.

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 ahead and refrigerate it. Reheat slowly before serving, stirring well to restore creaminess.

What can I use if I don’t have banana peppers?

Pickled jalapeños or mild green chilies work well as substitutes, but adjust quantity based on your preferred heat level.

Banana Pepper Queso Dip – Party Favorite Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

This Banana Pepper Queso Dip is a creamy, spicy cheese dip perfect for parties and gatherings. Combining the tangy heat of banana peppers with cheddar and Monterey Jack cheese, this dip offers a flavorful twist on traditional queso, ideal for serving with chips or fresh veggies.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 4 cups of dip, serving 8-10 people 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Base 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

Spices & Seasonings

• 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

1. Melt Butter and Sauté Onion: In a medium saucepan, melt the butter over medium heat. Add the finely diced onion and sauté for 3–4 minutes until softened and translucent.
2. Add Garlic and Banana Peppers: Stir in the minced garlic and chopped banana peppers. Cook for another 2 minutes to release their flavors.
3. Add Tomatoes and Spices: Mix in the drained diced tomatoes with green chilies, ground cumin, smoked paprika, and salt, stirring to combine evenly.
4. Incorporate Flour: Sprinkle the all-purpose flour over the mixture. Stir constantly for 1 minute to cook off the raw flour taste, which helps thicken the dip.
5. Add Milk and Thicken: Slowly pour in the whole milk while whisking continuously until the mixture is smooth and slightly thickened.
6. Melt Cheese: Reduce the heat to low and gradually add the shredded cheddar and Monterey Jack cheeses. Stir gently until all the cheese is melted and the dip is creamy.
7. Adjust Seasoning and Serve: Taste the dip and adjust the salt or spices if needed. Garnish with chopped fresh cilantro, if desired, and serve warm with chips or vegetables.

Notes

• Removing the seeds from banana peppers reduces the heat; leave them in if you prefer spicier dip.
• Use whole milk for the creamiest texture; substitute with half-and-half for extra richness.
• For a thicker dip, allow it to simmer a few extra minutes after adding cheese, stirring frequently.
• This dip can be kept warm in a slow cooker or gently reheated on the stovetop.
• Pair with tortilla chips, sliced veggies, or crusty bread for serving.

Keywords: Banana Pepper Queso Dip, Cheese Dip, Party Dip, Spicy Queso, Appetizer, Snack, Mexican Cheese Dip