Chili Con Queso Dip Recipe

Name: Chili Con Queso Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. olive oil; 2 bunches scallions (white bulbs and green stalks), minced; 3 fresh jalapeno peppers or to taste; 1 red bell pepper, seeded and minced; 1 can (17 oz.) plum tomatoes, drained and chopped; 2 c. light cream; 6 oz. cream cheese; 8 oz. Monterey Jack cheese, shredded; 8 oz. sharp Cheddar cheese, shredded; 2 Tbsp. all-purpose flour; 1 Tbsp. cumin; salt and freshly ground pepper to taste

Servings: persons

3 Tbsp. olive oil
2 bunches scallions (white bulbs and green stalks), minced
3 fresh jalapeno peppers or to taste
1 red bell pepper, seeded and minced
1 can (17 oz.) plum tomatoes, drained and chopped
2 c. light cream
6 oz. cream cheese
8 oz. Monterey Jack cheese, shredded
8 oz. sharp Cheddar cheese, shredded
2 Tbsp. all-purpose flour
1 Tbsp. cumin
salt and freshly ground pepper to taste

1
Heat oil in a medium saucepan over medium-high heat.
2
Add scallions, jalapenos and bell pepper; saute, stirring frequently until the vegetables are softened, 5 to 7 minutes.
3
Stir in the tomatoes and simmer 5 minutes.
4
Stir in the cream and heat the mixture just to boiling, then remove from the heat.
5
Break the cream cheese into small pieces and add to the hot cream mixture. Stir until completely melted.
6
Toss the shredded cheeses with the flour and stir into the hot mixture, one handful at a time, until all is completely melted.
7
Return the mixture to low heat and stir until heated through.
8
Season with the cumin, salt and pepper. Transfer the mixture to a chafing dish or crock-pot on low and serve warm with blanched broccoli and/or Pillsbury cornbread sticks (from refrigerator dough).

1205

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tbsp. olive oil, 2 bunches scallions (white bulbs and green stalks), minced, 3 fresh jalapeno peppers or to taste, 1 red bell pepper, seeded and minced, and more.

Yes, Chili Con Queso Dip falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chili Con Queso Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions