This Fajita Queso Dip is more than just an ordinary appetizer! Made with all-natural ingredients and stuffed with fajita-flavored goodness, this recipe will become your go-to party dip!
So I hear there’s some sports ball game happening next weekend.
It involves some animals and a guy named Tim…? Tom?
Totally kidding – I know what’s going on and who’s playing, but all I truly care about on that day is two things:
Commercials and food.
Let’s talk about some food we can throw together between commercials, shall we? (Yep, 15 minute apps FTW!)
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
If there’s one thing I unconditionally love at any Mexican restaurant, it’s a bangin’ queso dip.
Back in the day when I was a full time grocery employee, I’d sometimes eat a half a jar of salsa con queso on my lunch break.
This Fajita Queso Dip is better than both of those! There’s no Velveeta in this dip, my friends, so if that’s what you came looking for – give this a shot before you move along!
This dish is completely vegetarian, full of diced peppers and onions, but you can add some meat if you’re really feeling the fajita vibes. Or you could just make this Mexican ground beef and serve them both, to please all taste buds!
Any party would benefit from a deliciously cheesy dip like this one. Especially served with some easy to eat (and dip) finger foods, like these Buffalo Chicken Pinwheels. And if you’re a dip-a-holic like I am, feel free to set it right next to the cannoli dip and Maryland crab dip. Pair it with a pitcher of margaritas or a batch of Batanga cocktails, and everyone will be in party mode.
Variety is the spice of life, no?
Is queso dip keto?
It is! The amount of wheat flour used in the roux is negligible, but you can use almond flour in its place with no different flavor outcome.
This recipe serves 12, and 1 serving contains about 3 grams of carbs.
If the amount of onions & peppers (higher carb veggies) makes you nervous, you have a few options:
- Cut the amount of onion down a bit, maybe to 1/2 cup or so,
- Use 1/4 cup of the green parts of a scallion, or
- Substitute 1 teaspoon onion powder.
Ingredients
This Fajita Queso Dip is made with all-natural ingredients – there’s no processed cheese product in here!
- Butter
- Red onion
- Bell pepper
- Fajita seasoning (a homemade blend!)
- Cream cheese
- Colby jack cheese
- Heavy cream
- A dash of flour (or almond flour)
- Cilantro (which is optional if you’re not a fan)
- Diced tomato & jalapeno (only for topping – also completely optional)
What Is The Best Cheese For Queso Dip?
This recipe uses cream cheese and hand-shredded Colby Jack cheese for simplicity.
Opt for hand-shredded off the block if you can. Bagged pre-shredded cheese is coated in cellulose, a preservative that prevents caking. It also prevents an even melt.
A good blend of cheddar and Monterey Jack may also be used. For a white queso dip, cubed white American cheese is a common substitute.
How to make fajita queso dip
- First, melt butter in a cast iron skillet set over medium heat. Add chopped onion and bell pepper and cook 3-4 minutes until crisp-tender. Whisk in the fajita seasoning and flour for 1 minute until the veggies are coated.
- Next, add in the heavy cream slowly, whisking until it’s smooth, about 3-4 minutes.
- Reduce the heat to medium-low. Add cream cheese 1 cube at a time, stirring until it’s completely melted and combined.
- Then, stir in the Colby Jack cheese (shredded off the block!) a handful at a time, until the mixture is melted and well combined.
- Finally, stir in some fresh cilantro, if you’re using it. If you’d like the dip to be a bit thinner, add more cream until it reaches your desired consistency.
- Transfer the queso dip to a serving bowl and top it with diced tomato and jalapeno. Serve immediately.
FAQ
What to serve with cheese dip
Homemade Tortilla Chips are the BEST serving option with this queso dip! Of course, store-bought ones will also work if you’re looking to save time. You can also serve this with a side of salsa for a bit of extra Mexican flavor.
This queso dip is also delicious drizzled on tacos, burritos, and as a dip for quesadillas.
If you’re looking for low carb or keto options to serve this queso with, pork rinds (chicharrones)
, fathead “tortilla” chips, or lavash chips are delicious!
How to make queso dip with meat
If you want to make this fajita queso dip more fajita-like by adding meat, please do! Before you follow this recipe, brown or sear your chopped/ground meat in the skillet.
After the meat begins to brown, add the butter, onions, and peppers and follow the recipe as written. This way, the fat from the meat is incorporated into the bechamel (flour+cream+cheese sauce) smoothly, keeping the dip from breaking.
HELPFUL KITCHEN TOOLS FOR MAKING FAJITA QUESO DIP:
LOOKING FOR MORE APPETIZER RECIPES?
If you love this recipe, please consider leaving a 5 STAR RATING! If you really love it, leave us a comment and let us know – we appreciate all forms of feedback!
LET’S CONNECT!
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
ORDER OUR #1 BEST SELLER COOKBOOK!
Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!
You can also enjoy exclusive content before anyone else by subscribing to our weekly newsletter – and you’ll never miss a delicious recipe again!
Fajita Queso Dip
Ingredients
- 2 tablespoons unsalted butter
- ½ cup red onion chopped
- ⅔ cup bell pepper chopped
- 2 teaspoons fajita seasoning
- 2 tablespoons flour (sub almond flour for low carb)
- 1 ½ cups heavy cream
- 4 ounces cream cheese softened, cut into cubes
- 8 ounces Colby jack cheese shredded (off the block, not bagged)
- ¼ cup fresh cilantro chopped (optional)
- Diced tomato for garnish (optional)
- Diced jalapeno for garnish (optional)
Instructions
- Melt butter in a cast iron skillet set over medium. Add the chopped onion and pepper and cook 3-4 minutes until crisp-tender. Whisk in the fajita seasoning and flour for 1 minute.
- Add in the heavy cream slowly, whisking until smooth, 3-4 minutes.
- Reduce heat and add the cubed cream cheese, stirring until melted and combined.
- Stir in the shredded cheese a handful at a time, until the mixture is melted and well combined. Stir in cilantro. Add more milk if you prefer a thinner sauce.
- Transfer to a serving bowl and top with diced tomato and jalapeno. Serve immediately.
Nutrition
This post was originally published on January 28, 2019. It was updated with additional information on August 15, 2024.
Natalia says
Never thought a dip could be healthy due to heavy amount of cream we use in it. However your recipe seems promising, definitely going to try. thank you
William J. Grant says
All my favorite foods, Butter, Cilantro, Cream cheese. That looks yummy good and easy to make! Thanks for sharing and have a great day:-)