Description
A delicious and creamy Spicy Pineapple Jalapeño Queso Dip that combines the sweetness of pineapple with the heat of jalapeños, perfect for parties or game day.
Ingredients
Scale
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk (warm)
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup Monterey Jack cheese
- ½ cup cream cheese (softened)
- 1 cup pineapple chunks (fresh or canned, drained)
- 1–2 jalapeños, finely chopped (adjust to heat preference)
- 2 tbsp red onion, finely diced
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp chili flakes (optional for extra heat)
- Salt & pepper, to taste
- 2 tbsp green onions, sliced (for garnish)
Instructions
- In a medium saucepan, melt butter over medium heat.
- Stir in flour to create a roux. Cook 1–2 minutes until slightly golden.
- Slowly whisk in warm milk and cream until smooth.
- Add cream cheese, stirring until fully melted.
- Lower heat to medium-low. Gradually stir in cheddar and Monterey Jack cheese until melted and creamy.
- Mix in garlic powder, paprika, and chili flakes. Season with salt and pepper.
- Stir in pineapple chunks, jalapeños, and diced red onion.
- Transfer queso to an oven-safe dish.
- Broil for 2–3 minutes until golden and bubbly on top.
- Garnish with sliced green onions.
- Serve hot with tortilla chips, pita chips, or fresh veggies.
Notes
- Adjust the number of jalapeños based on your heat preference.
- For a thicker dip, reduce the amount of milk.
- This dip can be made ahead of time and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop and Broil
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 80mg