Skillet no meat queso dip


2 tablespoons butter

1 medium onion finely chopped

1 medium jalapeno minced

1-2 teaspoon Southern Heat rub (if you want it spicier add 2 teaspoons if you like less spiciness only add 1)

½ teaspoon Salt of the Gods rub

12 ounces canned evaporated milk

8 ounces cream cheese

8 ounces shredded cheddar

4 ounces shredded Monterey jack

1/4 cup milk see note

Pico de gallo for serving See Grilling Gods pico recipe here


1-Melt the butter in a skillet over medium heat.

2-Stir in the onion and jalapeno and cook for 3-5 minutes, or until vegetables have softened.

3-Add the Southern Heat, and Salt of the Gods and cook for 30 seconds more.

4-Add the evaporated milk and cream cheese to the pan and cook, stirring constantly, over medium heat until the cream cheese has melted, about 5 minutes.

5-Reduce heat to low and add the shredded cheese a handful at a time, whisking constantly, until all of the cheese has been added and the sauce is smooth and creamy.

6-Add additional milk as desired to reach the consistency you prefer.

7-Top with pico de gallo before serving.


We usually add around 1/4 cup of milk to thin this out, but you can make it as thick or as thin as you prefer.

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