Avocado-Topped Queso Dip

This Avocado-Topped Queso Dip is everything I love rolled into one perfect recipe!

If you like to make our Mexican Street Corn Recipe, you’ll love using your cast iron skillet to also make this cheese dip.

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White Bowl of Cheese Dip with Mexican Toppings

What You’ll Love About This Avocado Cheese Dip!

  • It’s a fan favorite! – This avocado-topped queso dip is an absolute crowd pleaser during football season – or any time of year, honestly. Everyone loves a skillet of hot queso dip and a large bowl of chips or tray of raw veggies to use for dipping.
  • It’s smooth and creamy! – This dip is incredibly creamy. It’s the perfect consistency for dipping, and tastes delicious poured over a plate full of nachos!
Cast Iron Skillet Filled with Cheese Dip
  • It’s quick and easy! – I love recipes that use simple ingredients and have a quick prep time. This is one of them, for sure! The longest portion of time is spent cubing your cheeses. This is the perfect task to do while your skillet it heating up.
  • Fresh avocado flavor! – Queso dips can sometimes sit a bit heavy. I love that this recipe uses fresh cheeses (Sorry, friends. No Velveeta included in this recipe – I hope you still love me.) and is topped with chunks of avocado. You can always add more fresh veggies! Further down in the post, I’ve included some ideas for you.
Closeup View of Tortilla Chips and Queso Dip

Ingredients Needed For This Avocado Queso Dip

Isn’t it amazing what you can make with 10 minutes and a handful of cheese and spices?

Here’s all you’ll need to make this creamy cheese dip. Best of all, you can easily find all the ingredients at your local grocery store!

Queso Dip Ingredients Sitting on Light Colored Kitchen Countertop
  • 8 Ounces of White American Cheese – This equates to one block, cut into cubes. However, it can be hard sometimes to find blocks of white American cheese! Don’t swap to a different white cheese, however. White American cheese melts into a silky smooth consistency that is hard to replicate. Instead, swap to deli slices of white American cheese!
  • 8 Ounces of Pepper Jack Cheese – Again, cut this block of cheese into cubes for quicker and more even melting. I like to use pepper jack cheese because it has a buttery and spicy flavor. But if spice isn’t your thing, you can switch this with Monterey Jack cheese for an equally delicious result!
  • 8 Ounces of Cream Cheese – For a creamy dip, use creamy cheese. No cheese is creamier than cream cheese – Yum! Cut it into cubes when it’s still firm from the fridge, and then let the cubes soften at room temperature for a bit before melting them into the dip.
  • 1/2 Cup of Whole Milk – Trust me, when it’s time to make this creamy avocado dip, you will appreciate the extra fat content in whole milk.
  • 4 Ounces of Diced Tomatoes OR Diced Green Chiles – Use one can of either or the other. The chiles add some heat and a little crunch! Tomatoes create a more mild flavor.
  • 1/4 Teaspoon of Garlic Powder – Some queso recipes will have you simply use a packet of taco seasoning. While there’s nothing wrong with that, I like having the ability to control the balance of my spices.  
  • 1/4 Teaspoon of Chili Powder – Even if you typically avoid spice, add at least this much chili powder. This recipe includes lots of melted cheeses that need some flavor added to them.
  • 1/8 Teaspoon of Ground Cumin – Cumin is the unsung hero of Hispanic dishes, adding an earthiness to the food.
  • 1 Avocado – You can’t make avocado-dipped queso without avocado! However, finding a perfectly ripe avocado can be tricky. Choose one that has a slight give to it when gently squeezed, and a very dark color to the skin. You can speed up the ripening process by placing the avocado in a brown paper bag, or slow it down by putting it in the fridge.
Large White Serving Bowl Filled with Queso Dip

How To Make This Delicious Dip

All you need to make my avocado and queso dip is a skillet, a stovetop, and a cutting board!

  1. Place a 10-inch skillet over medium heat until warmed up and ready to go. While it’s heating up, use a sharp knife to cut all of the types of cheese into small cubes.
  2. Add all of the cubed cheeses and milk, and reduce the heat to low.
  3. Drain the liquid from the diced tomatoes or chiles, and add to the cheeses. Add the seasonings as well.
  4. Stir everything together well, and then adjust the thickness of your dip! Is your dip too thin? Let it simmer for a few more minutes, for moisture to evaporate. Is it too thick? Add a tablespoon of milk – or, add some of the liquid that was drained from the canned tomatoes and chiles, for an extra boost of flavor.
  5. Dice up the avocado, and sprinkle it across the top of the dip.
  6. Serve hot alongside a bag of tortilla chips, pita chips, or corn chips!

Storing Leftover Avocado-Topped Queso Dip

Do you have leftover queso on your hands? Did you know you can store it for later?

Carefully spoon it into an airtight container, and place it in the fridge.

It will be fine to eat for up to 3 days.

However, it will thicken considerably!

Closeup of Tortilla Chips Dipped in Queso

When it’s time to reheat, simply stir in a tablespoon of milk or water.

Then microwave it in 30 second increments, stirring in between.

Closeup of Tortilla Chips Dipped in Queso

Tips For Taking This Dip To The Top!

Every good dip serves as the foundation for a delicious twist!

There are many ways to add some fresh flavors to this avocado-topped queso.

Here’s a few to get you going!

  • Add meat! – Move this dip from a delicious appetizer to a filling main dish by adding ground beef, ground turkey, crispy bacon, or diced chorizo.
  • More toppings! – You already have avocado on the queso. Why not add more? Try chopped fresh cilantro, diced red onion or green onions, diced plum tomato, or a spoonful of Pico de Gallo or sour cream.
  • Switch cheeses! – Keep your white American cheese and cream cheese (for creaminess!), but feel free to add other cheeses for different flavors! Monterey jack, pepper jack, sharp cheddar cheese, blue cheese, and salty cotija cheese all work well.
  • Add acid! – Squeeze some fresh lime juice or lemon juice across the top of the queso skillet. (My mouth is watering)
  • More heat! – For a queso dip that packs a punch, used canned diced jalepenos rather than canned tomatoes or green chiles. Then, add more chili powder and stir in a splash or two of hot sauce.
A Large White Serving Bowl Filled with Queso - Topped with Toppings

Avocado-Topped Queso Dip

This Avocado-Topped Queso Dip is everything I love rolled into one perfect recipe!
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Course Snack
Cuisine Mexican
Servings 8 servings

Equipment

  • 1 Cast Iron Skillet

Ingredients
  

  • 8 Ounces of White American Cheese
  • 8 Ounces of Pepper Jack Cheese
  • 8 Ounces of Cream Cheese
  • 1/2 Cup of Whole Milk
  • 4 Ounces of Diced Tomatoes OR Diced Green Chiles
  • 1/4 Teaspoon of Garlic Powder
  • 1/4 Teaspoon of Chili Powder
  • 1/8 Teaspoon of Ground Cumin
  • 1 Avocado

Instructions
 

  • Place a 10-inch skillet over medium heat until warmed up and ready to go. While it’s heating up, use a sharp knife to cut all of the types of cheese into small cubes.
  • Add all of the cubed cheeses and milk, and reduce the heat to low.
  • Drain the liquid from the diced tomatoes or chiles, and add to the cheeses. Add the seasonings as well.
  • Stir everything together well, and then adjust the thickness of your dip! Is your dip too thin? Let it simmer for a few more minutes, for moisture to evaporate. Is it too thick? Add a tablespoon of milk – or, add some of the liquid that was drained from the canned tomatoes and chiles, for an extra boost of flavor!
  • Dice up the avocado, and sprinkle it across the top of the dip.
  • Serve hot alongside a bag of tortilla chips, pita chips, or corn chips!
Keyword Avocado-Topped Queso Dip, Mexican Queso, Queso Dip, Queso Recipe

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