If you are tired of using the same old cheese dips for your nachos and fresh veggies, we urge you to try out this chili con queso dip! Made with our creamy, mild Monterey Jack Shredded Cheese, you will love the delicious flavor (not to mention how beautifully this cheese melts). Once you’ve made this dip and enjoyed it, share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.
To make this dip, gather your ingredients: Cabot salted butter, onion (finely minced), jalapeno pepper (seeded and finely diced), red bell pepper (finely diced), garlic (minced), canned diced tomatoes (drained), Cabot Monterey Jack Shredded Cheese, Cabot Vermont Premium Cream Cheese, fresh cilantro (chopped), ground cumin, ground black pepper, and hot sauce (to taste). You may also use Tabasco sauce or ground red pepper (cayenne) in place of the hot sauce.
First, melt the butter over medium heat in a large saucepan and then add the onion, jalapeno, red pepper, and garlic. Cook until softened, stirring often. Then add the tomatoes and cook for another couple of minutes before adding in the Monterey Jack and cream cheese, stirring until completely melted. Finally, stir in the cilantro and cumin and season with black pepper and hot sauce, Tabasco, or cayenne. Get your nachos and fresh veggies out and get ready to enjoy some serious dipping!
Can’t get enough of this amazing dip, but want a lighter version now and then? We’ve got you covered with our Light Chile Con Queso dip, which is far from light on flavor! Cabot is a cooperative of over 800 farm families who continuously strive to produce the best dairy products around. If you enjoy this Monterey Jack Chile Con Queso Dip, we’d really appreciate it if you could rate and review the recipe!
2 tablespoons Cabot Salted Butter
1 cup finely minced onion
1/2 cup seeded and finely diced jalapeno pepper
1/2 cup finely diced red bell pepper
1 tablespoon minced garlic
1 1/2 cups canned diced tomatoes, drained
16 ounces Cabot Monterey Jack, grated or Cabot Monterey Jack Shredded Cheese (about 4 cups)
1 (8-ounce) package Cabot Vermont Premium Cream Cheese
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
Ground black pepper to taste
Frank's Hot Sauce, Tabasco sauce or ground red pepper (cayenne) to taste
MELT butter in large saucepan over medium heat. Add onion, jalapeno, red pepper and garlic; cook, stirring, until softened.
ADD tomatoes and cook for about two minutes longer. Add cheese and cream cheese and stir until melted.
STIR in cilantro and cumin. Season mixture with black pepper and hot sauce or cayenne.
SERVE warm with Spicy Chili Firecrackers.
Recipe courtesy of Chef Dale Miller, CMC, WGMC, AAC- Dale Miller Restaurant, The Art of Dining - Albany, NY.
We love Monterrey Jack cheese, so creamy with a little kick so when we tried it in this Queso dip recipe we of course knew we would love it. AND we did! Highly recommend it.