Queso (Cheese) Dip recipe

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Ingredients

2 poblano peppers, halved lengthwise and seeded
2 Anaheim peppers, halved lengthwise and seeded
1 fresh jalapeno pepper, halved lengthwise and seeded
2 pounds processed cheese food (such as Velveeta ®), cut into cubes
3 large roma (plum) tomatoes, diced
1 large white onion, diced
1 tablespoon butter
2 teaspoons ground cumin
¼ cup heavy whipping cream

Nutrition Info

292.8 calories
carbohydrate: 9.9 g
cholesterol: 57.8 mg
fat: 21.5 g
fiber: 1.1 g
protein: 15.7 g
saturatedFat: 13.4 g
servingSize: -
sodium: 744.2 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  2. Place poblano peppers, Anaheim peppers, and jalapeno pepper, cut-sides down, on the prepared baking sheet.

  3. Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins, dice peppers.

  4. Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.

  5. Cook on Low, gradually adding cream, until cheese melts and dip is heated through, about 30 minutes.

Recipe Yield

12 servings

Recipe Note

This is the best queso dip! Being from Texas, I know my queso, and I think this is the one that beats them all! It's full of flavor and all fresh ingredients. You can substitute half-and-half for the heavy whipping cream, if desired. Serve with tortilla chips.

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