Christmas Queso is the ultimate holiday cheese dip warm, creamy, melty, and full of festive flavor. With red and green peppers, melted cheese, and a touch of spice, it brings cozy Christmas cheer to every bite. Serve it bubbling in a skillet with chips on the side, and watch guests crowd around for seconds.
The first time I made this queso for a Christmas movie night, I couldn’t believe how fast it disappeared. It’s the kind of dip that makes people hover near the snack table and keeps the whole house smelling amazing. It is cozy, festive, and unbelievably easy to whip up.
Why You’ll Love This Recipe
- Melty, creamy, and irresistibly cheesy
- Festive red and green colors for the holiday season
- Comes together in minutes on the stovetop
- Perfect for parties, gatherings, and cozy nights in
- Goes with chips, pretzels, veggies, bread, and more
Ingredients You’ll Need
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup diced white onion
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 jalapeño, seeded and finely diced (optional for spice)
- 2 cloves garlic, minced
- 1 cup half and half or whole milk
- 2 cups shredded white cheddar cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
- 2 tablespoons cream cheese
- Salt and black pepper, to taste
- 1 teaspoon cumin (optional)
- Pinch of cayenne (optional)
Garnish
- Fresh cilantro or parsley
- Diced red and green peppers
- Jalapeño slices
- Pomegranate seeds for a fun holiday pop (optional)
For Serving
- Tortilla chips
- Pretzels
- Bread cubes
- Veggie sticks
Step-by-Step Instructions
Step 1: Sauté the Veggies
In a large skillet, heat butter and olive oil over medium heat. Add onion, red pepper, green pepper, and jalapeño if using. Cook for 5 minutes, stirring often, until soft. Add garlic and cook 1 more minute.
Step 2: Build the Cheese Base
Pour in the half and half and bring to a gentle simmer. Reduce heat to low and stir in cream cheese until melted.
Step 3: Add the Cheese
Gradually add cheddar and Monterey Jack, stirring constantly until smooth and melted. Season with salt, pepper, and cumin or cayenne if desired.
Step 4: Serve
Transfer queso to a serving bowl or keep warm in a skillet. Top with cilantro, extra peppers, jalapeño slices, and pomegranate seeds. Serve hot with chips and dippers.
Chef’s Tips for Perfect Queso
- Add cheese slowly and melt on low heat for a silky texture
- Use freshly grated cheese for best melting results
- Keep warm in a small slow cooker or warming dish for parties
- Add a splash of milk if it thickens while sitting
- Stir frequently to prevent sticking or clumping
Variations and Substitutions
- Stir in cooked chorizo or breakfast sausage
- Add canned green chiles or roasted poblanos
- Mix in spinach or cilantro for extra green color
- Use smoked gouda for a deeper flavor twist
- Swap dairy for plant-based milk and cheeses for vegan queso
Serving Suggestions
Serve Christmas queso with:
- Tortilla chips and pita chips
- Warm soft pretzels
- Veggie sticks (carrots, cucumbers, celery)
- Bread cubes or toasted baguette slices
- Crispy tater tots or roasted potatoes
It also pairs well with:
- Holiday cocktails or mocktails
- Mulled wine or cider
- Sparkling cranberry lemonade
Common Mistakes to Avoid
- Overheating cheese, leading to grainy texture
- Using pre-shredded bagged cheese (coating prevents smooth melting)
- Not stirring enough during melting
- Letting queso cool without warming option at parties
- Skipping the milk or cream — thins cheese and improves texture
Storage & Reheating
- Store leftovers in an airtight container in the fridge up to 3 days
- Reheat gently on stovetop with a splash of milk, stirring until smooth
- Microwave in 20 second increments, stirring each time
Nutrition Facts (per serving, approx.)
- Calories: 240
- Protein: 10 g
- Fat: 18 g
- Carbohydrates: 8 g
- Calcium: 20% DV
Christmas Queso
Equipment
- Large skillet
- Wooden spoon or silicone spatula
- Cutting board and knife
- Grater for fresh cheese
- serving bowl or small crockpot
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup diced white onion
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 jalapeño, seeded and finely diced (optional)
- 2 cloves garlic, minced
- 1 cup half and half or whole milk
- 2 cups shredded white cheddar cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
- 2 tbsp cream cheese
- salt and black pepper, to taste
- 1 tsp cumin (optional)
- pinch of cayenne (optional)
- fresh cilantro or parsley (for garnish)
- diced red and green peppers (for garnish)
- jalapeño slices (for garnish)
- pomegranate seeds (optional, for garnish)
Instructions
- In a large skillet, heat butter and olive oil over medium heat. Add onion, red pepper, green pepper, and jalapeño. Cook for 5 minutes until soft. Add garlic and cook 1 more minute.
- Pour in the half and half and bring to a gentle simmer. Stir in cream cheese until melted.
- Slowly add shredded cheeses, stirring constantly until melted and smooth. Season with salt, pepper, and optional cumin or cayenne.
- Transfer to a serving bowl or keep warm in skillet. Garnish with herbs, peppers, jalapeños, and pomegranate seeds. Serve hot with chips or dippers.
