Skillet Bacon Queso Dip

Susie Bulloch


  • 1/2 pound bacon diced
  • 2 cloves garlic minced
  • 1 Tbsp. Arizona Gunslinger Red Jalapeno Pepper Sauce
  • 4 oz cream cheese softened
  • 1/4 cup chicken stock
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 2 cups Monterey jack cheese shredded
  • 1 Tablespoon corn starch
  • 2 Tablespoons green onions sliced


  1. Preheat an 8 inch cast iron skillet over medium heat.   Cook the bacon pieces until crisp, about 3-4 minutes, and remove from the pan to a paper towel to drain.   Leave about 1 Tablespoon of bacon grease in the pan.
  2. Add the minced garlic to the hot pan and cook for about 2 minutes.   Whisk in the softened cream cheese, the Arizona Gunslinger red jalapeno pepper sauce, the chicken stock, the red pepper flakes and the black pepper.   Bring to a boil and then turn off the heat.
  3. In a bowl, combine the shredded Monterey jack cheese and the corn starch.   Mix together to coat the cheese shreds evenly.  Pour the cheese mixture into the hot cream cheese/broth mixture.  Whisk until the cheese is nice and melty.
  4. Broil the queso for 2-3 minutes, or until the top is nice and bubbly and golden brown.   Top with the cooked bacon and fresh sliced green onions.