Spicy Queso Dip

Serves: 6-8



350g of Wexford Mild & Creamy Cheddar, grated

20g butter

1 shallot, finely chopped

2 garlic cloves, crushed

3 jalapeños, finely chopped

350ml cream

1 tbsp cornflour

120g softened cream cheese, cubed

2 tsp yellow mustard


To serve

Tortilla chips, crusty bread, crudités or anything else you’d like for dipping!


Preparation method

  1. Melt the butter in a pot over a medium heat. Cook the shallots, garlic and jalapeños for 3-4 minutes, stirring regularly, until just softened. Stir in the cream.
  2. Whisk in the cornflour and allow the mixture to come to a simmer, then reduce the temperature to medium-low. Stir in the cream cheese and mustard.
  3. Slowly start adding the grated cheese by the handful, stirring until the cheese melts and the sauce comes together. Serve immediately, or keep warm in a fondue pot.


Per Serving 176kcals, 12.4g fat (7.7g saturated), 3.8g carbs, 1.1g sugars, 12.3g protein, 0g fibre, 0.353g sodium