Queso Dip with Honeysuckle Red™ Pico de Gallo

Once you make Honeysuckle Red Pico de Gallo, making Honeysuckle Red Queso Dip is a snap!

Makes 4 cups (8 servings)

1 cup Honeysuckle Red Pico de Gallo
2 cups (8 ounces) cubed or shredded mild Cheddar cheese
2 cups (8 ounces) cubed or shredded Monterey Jack cheese
1/8 teaspoon cayenne pepper
1 jalapeno pepper, minced (optional, add if you like extra heat)

  1. Preheat oven to 450 ⁰F.
  2. Combine all ingredients in a large mixing bowl. Stir to combine.
  3. Transfer mixture to an 8” x 8” baking dish.
  4. Bake for 20minutes or until all the cheese has melted and the dip is starting to brown on the edges.
  5. Serve with your favorite tortilla chips or tortillas.


Nutrition Information per ½ cup

230 calories; 19 g total fat; 11 g saturated fat; 55 mg cholesterol; 370 mg sodium; 60 mg potassium; 1 g carbohydrate; <1 g dietary fiber; 13 g protein