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Sweet and Spicy Ghost Pepper Queso (Gluten-Free)

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This post is sponsored by Naturacentric. All opinions expressed are my own.

This super creamy, spicy queso dip made with Naturacentric Ghost Pepper Infused Honey makes for some flavorful comfort food at its finest! Naturally gluten-free.

a blue ceramic crock filled with creamy spicy queso dip garnished with corn tortilla chips and fresh veggies

I’m a sucker for any kind of dip and this spicy Ghost Pepper Queso is no exception! It is warm, creamy, comforting, perfectly cheesy and packed with both sweet and spicy notes for a match made in heaven.

a top view of a blue crock filled with creamy spicy cheese dip

Why You’ll Love This Recipe

  • Super easy to make.
  • Packed with big flavor and both sweet & spicy notes.
  • Creamy and comforting.
  • Can be enjoyed a variety of ways.
  • Vegetarian, gluten-free, nut-free, soy-free and refined sugar-free.

How-to Make Ghost Pepper Queso

Ingredient Substitutions

Butter: You can replace the butter with any kind of oil you prefer, 1:1.

Half & Half: Any kind of milk, regular or plant-based can be used instead of half and half. Even coconut cream!

Tapioca Starch: Corn starch, arrowroot starch and potato starch make suitable substitutions for tapioca starch, if need be.

Cream Cheese: Creamy goat cheese or mascarpone make great substitutes for the cream cheese.

Mexican Cheese Blend: I really like the flavor that a shredded Mexican cheese blend adds, but absolutely any shredded cheese will do—sharp cheddar, pepper jack, monterey jack or colby jack all make great choices.

a hand dips a tortilla chip into a spicy gluten free queso dip made with ghost pepper honey
the sun lights a jar of naturacentric ghost pepper infused raw honey
Naturacentric Ghost Pepper Infused Honey

How-to Serve

  • With tortilla chips.
  • Alongside fresh, crisp veggies.
  • Drizzle onto burritos or wraps.
  • Use as a soft pretzel dipping sauce.
  • Serve with a charcuterie board.
a corn tortilla chips rest in a bowl of spicy queso with ghost pepper honey drizzled on top

Top Tip

Don’t skip the starch. Not only does it contribute to the creamy texture, it also ensures your dip stays smooth long after making it.

a honey spoon rests on a wooden cutting board next to a small jar of ghost pepper honey and a bowl of spicy queso dip

More Delicious Dip Recipes

Festive Cranberry Artichoke Dip

Fondue Recipes

Beer Cheese Dip

Spicy Cilantro Avocado Hummus

Golden Turmeric Tahini Sauce

a hand drizzled ghost pepper infused honey a blue ceramic crock of gluten free spicy ghost pepper queso dip recipe
Luscious Ghost Pepper Honey being drizzled on queso.

Ghost Pepper Queso

This super creamy, spicy queso dip made with Naturacentric Ghost Pepper Infused Honey makes for some flavorful comfort food at its finest! Cheesy and naturally gluten-free.
5 from 5 votes
Print Pin Rate
Course: Appetizer, Condiments
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Author: Kristen Wood


  • 2 tablespoons butter salted or unsalted
  • 4 cloves garlic minced
  • 1 ½ cups half and half
  • 1 tablespoon tapioca starch
  • 1/4 cup cream cheese
  • 3 cups shredded Mexican cheese blend
  • ¼ cup Naturacentric Ghost Pepper Honey


  • In a pot over medium heat add the butter and garlic. Saute for 5 minutes, or until the garlic is beginning to turn golden.
  • Add the half and half and bring to a simmer, while stirring frequently. Add the tapioca starch, while continuing to simmer and stir, about 2 minutes longer or until the mixture begins to thicken.
  • Add the cream cheese and stir until smoothly combined.
  • Turn off the heat, then whisk in the shredded cheese until completely melted. Add the ghost pepper honey and stir well.
  • Serve and enjoy!


Use code MOONANDSPOON for 10% off Naturacentric Honey!
This dip keeps creamy at room temperature for about 12 hours. Otherwise, I recommend making right before you’re ready to serve!


Serving: 0.5cup | Calories: 296kcal | Carbohydrates: 13g | Protein: 12g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 359mg | Potassium: 117mg | Fiber: 1g | Sugar: 10g | Vitamin A: 620IU | Vitamin C: 1mg | Calcium: 336mg | Iron: 1mg

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