Queso Dip



This Queso Dip is a  riff on the Queso Dip at Banderas.  I had dinner there last week with someone I haven’t seen in a long time and they ordered the Queso Dip and guacamole for an appetizer.  I nibbled on the chips and guacamole – mainly because it was the dip closest to me.

Then curiosity got the better of me and I went for the Queso Dip……

It was love at first bite!

I was completely and utterly infatuated with it all through dinner!

Oh…. the seduction of cheese!!

queso dip

Bean dip and guacamole are the two go-to dips that I make most often when I’m having company over for a very casual get-together.  They’re easy to make and they’re always well received.  Typically I use refried beans for the bean dip, but lately I’ve been using black beans because they’re much more nutritious.  Any time I take the bean dip to a party or potluck – it’s always a hit!  It’s just as tasty as a 7 layer bean dip….but it’s much easier (and quicker) to make.


This simple Queso Dip is a great addition to serve alongside the guacamole and bean dip.   Makes for a great combo of flavors!  If you’re looking for a new appetizer to serve – this Queso Dip is sure to be a winner at your next game-day party!

This is my go-to  GUACAMOLE RECIPE … but sometimes I just add a little onion, tomato, and lime juice to the mashed avocado and call it a day.  Either way – I can make a meal out of chips and guacamole!

spicy cheese dip

I’ll post the simple (but delicious) bean dip recipe next.

Happy Monday all!!!

~ xo Deb

Queso Dip

Yield: 4 to 6 servings

Prep Time: Queso Dip

Total Time: 30 minutes


  • 8 ounces sharp cheese, grated
  • 2 tablespoons real mayonaise
  • 1-1/2 chipotle peppers, seeded and finely chopped (I use Embasa 7 ounce can - chipotle peppers in adobo sauce)
  • 2 tablespoons adobo sauce
  • 3 scallions, sliced (white and light green parts)
  • 1/4 cup roasted red pepper, finely chopped


  1. Mix all of the ingredients together until well blended.
  2. Add more adobo and peppers if you like a little more heat.
  3. You can also add a little more mayo - maybe a teaspoon or so - if you want it a touchier creamier.
  4. Don't add too much though - you'll kill the flavor.
  5. For roasting the red pepper...you can hold the pepper with a pair of tongs over the flame on the stove until it's slightly charred.
  6. Peel the skin and remove the seeds before chopping.
  7. Refrigerate the Queso Dip in an airtight container until ready to use.


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