Island Queso Cheese Dip
This Island Queso Cheese Dip recipe adds a tropical twist to classic queso. Sweet pineapple and colorful peppers are combined with creamy cheese and tangy jalapenos to create a uniquely flavorful, snackable, dip-able, drizzle-able queso cheese dip that everyone will love!
Ingredients
- 1¼ pounds white American cheese chopped
- ¾ cup crushed pineapple drained – juice reserved (I used Dole Pineapple in 100% pineapple juice)
- 1/3 cup pineapple juice
- 1/3 cup pickled jalapenos , finely-chopped (I used Mezzeta deli-sliced tamed jalapeno peppers)
- 2 tablespoons pickled jalapeno juice
- 2/3 cup whole milk
- 1/3 cup colorful sweet mini peppers or bell peppers , finely-chopped
- Crushed red pepper flakes – a pinch or two or more, to taste (optional)
- *Reserve some of the chopped jalapenos and sweet peppers for garnish.
Instructions
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In a glass, microwave safe bowl (six+ cup capacity), add all of the ingredients and stir a bit to combine.
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Microwave on high for two minutes, and then stir well. (Mixture will seem watery at first, but it will all melt/mix together.)
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Microwave for another minute, and stir well again. Repeat microwaving one minute and mixing well two or three more times until all cheese is completely melted and mixture is smooth and creamy. Only 5 – 7 minutes of microwave time is needed in total, but make sure to heat and mix in stages as suggested rather than heating all at once.
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To Serve: Garnish with reserved chopped jalapenos and sweet peppers, and an extra pinch of crushed red pepper flakes (optional). Island Queso Cheese Dip will thicken as it cools. Use a covered 5+ cup crock pot to keep warm for an extended period of serving time.
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Serve with a variety of tortilla chips, crackers and fresh veggies. Drizzle over nachos, or add this queso dip as a sauce on fish, chicken or pork tacos, burritos, and sliders.
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Refrigerate any leftovers in a tightly covered container. Microwave for just a minute or two to reheat.
Recipe Notes
*You can find it in the deli department of most grocery stores.
*Monterey Jack cheese does NOT work.
*Make sure to use pineapple with 100% pineapple juice – not heavy syrup – so your queso isn’t overly sweet.
*Use a rubber spatula to stir and scrape the sides of the bowl while melting the cheese.