Creamy Cauldron Queso Dip
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Creamy four cheese spicy queso recipe. Made in a cast iron cauldron pan. Perfect for your fall monster bash or Hocus Pocus movie night in.
Recipe type: Appetizer
Cuisine: Mexican
Serves: 2 cups
  • 2 cups (200 grams) cheese blend (see instructions)
  • 1 tablespoon (14 grams) butter, unsalted
  • 3 tablespoons onion, diced
  • 3 tablespoons red peppers, diced
  • 1 garlic clove, minced
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • 12 ounces (300 grams) [1 can] evaporated milk
  • ¼ cup tomato, seeded and diced
  • ½ teaspoon salt, to taste
  • 2 tablespoons jalapeno, diced, to finish
  1. Note that freshly grated cheese is best. Bag shredded cheese can leave a grainy texture to the melted result because of the starch coating they apply to prevent sticking.
  2. The four cheese I used are: Aged cheddar, Monterey Jack, Queso Quesadilla and Asadero. Similar to most Mexican cheese blends (eg: Tillamook Shredded Mexican 4 Cheese).
  3. In small saucepan, melt butter over medium heat.
  4. Sauté onion and red peppers for 3-4 minutes. Add garlic and sauté for about a minute.
  5. Add dry seasonings and mix well to incorporate.
  6. Pour in evaporated milk and heat until simmering.
  7. Add in cheese in small batches, stirring to fully melt each addition.
  8. Stir in tomatoes and salt to taste.
  9. Enjoy warm with optional diced jalapeños to finish.
  10. Find more recipe on
Nutrition Information
Serving size: ¼ cup Calories: 180 Fat: 12 Saturated fat: 6 Carbohydrates: 6 Sugar: 3
Recipe by Southern FATTY at