Queso (Cheese) Dip

August 17, 2020 Receipt Cheese 0

Queso (Cheese) Dip 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.

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

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

Time Details

PREP :

COOK : 35 mins

TOTAL : 20 mins

SERVING : 12

YIELD : 12 servings

Step 1

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

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Step 2

Place poblano peppers, Anaheim peppers, and jalapeno pepper, cut-sides down, on the prepared baking sheet.
Step 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.
Step 4

Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
Step 5

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

Per Serving: 293 calories; protein 15.7g; carbohydrates 9.9g; fat 21.5g; cholesterol 57.8mg; sodium 744.2mg.