A bowl of jalapeño cheese dip topped with sliced jalapeño, diced tomatoes, and onions, with a plate of soft pretzels in the background.

Jalapeño Cheese Dip

  • Author: Julianne Dell
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes


This warm jalapeño cheese dip is an easy appetizer that’s ready on the stovetop in minutes! With melty Pepper Jack cheese, spinach, juicy tomatoes, and spicy chilies, this easy dip recipe is perfect for game day.


  • 1 Roma tomato, sliced and diced
  • ¼ medium white onion, minced
  • 2 jalapeño peppers, seeded and diced
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk
  • 4 cups finely shredded pepper jack cheese
  • 2 ounces frozen spinach, thawed and squeezed dry


  1. Dice tomatos, onions and peppers. Reserve a sprinkling of tomato, onion and jalapeno for garnish.
  2. In the large saucepan, melt the butter over medium heat. Next add the onion, jalapeño and salt. Cook until the onions are soft, 3-4 minutes.
  3. Next sprinkle the flour over the chopped vegetables and stir until they are evenly coated. Cook for about 1 minute to cook off the flour taste.
  4. Next add the milk and cook, stirring occasionally until bubbles start to break the surface.
  5. Remove the pot from the heat and stir in a handful the shredded cheese and stir until the cheese starts to melt, add another handful of cheese. Continue until all your cheese has been added and is melted.
  6. Stir in the spinach and the remaining tomatoes. Sprinkle the remaining garnishes on top.


  • Serve with homemade jalapeño cheddar soft pretzels.
  • To keep the dip warm until it’s ready to serve, warm over low heat and add extra milk as necessary to keep the dip from thickening.
  • This recipe is reprinted with permission from Donna Elick and Page Street Publishing
  • Category: Appetizer
  • Method: Cooked
  • Cuisine: American