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.

I Made It

Nutrition Facts (per serving)

293Calories22g Fat10g Carbs16g Protein

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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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