Banana Pepper Queso Dip – Party Favorite Recipe

Introduction

This Banana Pepper Queso Dip is a zesty and creamy party favorite that’s sure to please any crowd. Combining mild heat from banana peppers with melted cheeses and a hint of smoky spices, it’s perfect for dipping 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 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 garlic and chopped banana peppers. Cook for another 2 minutes.
4. Step 4: Mix in the drained diced tomatoes with green chilies, 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 milk, whisking constantly until smooth and slightly thickened.
7. Step 7: Reduce the heat to low and gradually add in the cheddar and Monterey Jack cheese, stirring until melted and creamy.
8. Step 8: Taste and adjust seasonings as needed.
9. Step 9: Garnish with chopped cilantro if desired and serve warm.

Tips & Variations

• For extra heat, leave some banana pepper seeds or add a dash of hot sauce.
• Use pepper jack cheese instead of Monterey Jack for a spicier twist.
• If the dip is too thick, stir in a little more milk to reach your desired consistency.
• Serve with tortilla chips, fresh veggies, or warm pita bread for variety.

Storage

Store leftover queso dip in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in short bursts in the microwave, stirring occasionally to keep it smooth.

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 slowly before serving, stirring well to restore creaminess.

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

You can substitute with mild pickled peppers or poblano peppers for a similar flavor and mild heat.

Banana Pepper Queso Dip – Party Favorite Recipe

Print Recipe

★★★★★

4.9 from 56 reviews

This creamy and flavorful Banana Pepper Queso Dip is a perfect party favorite, combining the tangy heat of banana peppers with rich melted cheddar and Monterey Jack cheeses. Easy to make on the stovetop, this dip is ideal for serving with chips or veggies for an irresistible appetizer.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 2 cups (serves 6–8 as a dip) 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dip 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. Prepare the base: In a medium saucepan, melt the butter over medium heat to create a flavorful base for the dip.
2. Sauté onion: Add the finely diced onion and cook for 3-4 minutes until softened, developing sweetness and depth.
3. Add garlic and banana peppers: Stir in minced garlic and chopped banana peppers, cooking for an additional 2 minutes to release their flavors.
4. Incorporate tomatoes and spices: Mix in the drained diced tomatoes with green chilies, ground cumin, smoked paprika, and salt for a balanced, smoky heat.
5. Add flour: Sprinkle the flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste and begin thickening the dip.
6. Pour in milk: Slowly whisk in the whole milk, ensuring the mixture stays smooth and begins to thicken slightly over medium heat.
7. Melt cheeses: Reduce the heat to low and gradually add shredded cheddar and Monterey Jack cheese, stirring continuously until melted and creamy.
8. Adjust seasoning and serve: Taste the dip and adjust salt or spices as needed. Garnish with chopped fresh cilantro if desired and serve warm with chips or vegetables.

Notes

• Remove banana pepper seeds for milder heat; include seeds for a spicier dip.
• Use whole milk for a creamier texture, but 2% milk can be substituted for a lighter version.
• Fresh cilantro garnish adds brightness but is optional based on preference.
• This dip is best served warm; reheat gently over low heat if needed.
• Store leftovers in an airtight container refrigerated for up to 3 days.

Keywords: Banana Pepper Queso Dip, party dip, cheesy dip, appetizer, banana peppers, queso, melted cheese dip