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5 from 2 votes

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Condiments
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 8 servings
Calories: 296kcal
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