Dip with Queso (Cheese)

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Dip with Queso (Cheese)

Queso (Cheese) Dip

Updated on January 3, 2022

Total Time:

1 hrs 15 mins

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  • 2 poblano peppers, halved lengthwise and seeded

  • 2 Anaheim peppers, halved lengthwise and seeded

  • 1 fresh jalapeno pepper, halved lengthwise and seeded

  • 2 pounds cubed processed cheese food (such as Velveeta ®)

  • 3 large roma (plum) tomatoes, diced

  • 1 large white onion, diced

  • 1 tablespoon butter

  • 2 teaspoons ground cumin

  • ¼ cup heavy whipping cream

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

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

  3. Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow 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 warmed through, about 30 minutes.

Nutrition Facts (per serving)

293Calories22g Fat10g Carbs16g Protein
Nutrition FactsServings Per Recipe12Calories293% Daily Value *Total Fat22g28%Saturated Fat13g67%Cholesterol58mg19%Sodium744mg32%Total Carbohydrate10g4%Dietary Fiber1g4%Total Sugars2gProtein16gVitamin C26mg132%Calcium391mg30%Iron1mg6%Potassium409mg9%

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