Description
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
- 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
Instructions
- Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Place poblano peppers
- Anaheim peppers
- and jalapeño pepper cut-sides down on the prepared baking sheet.
- 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.
- Combine diced peppers
- cheese food cubes
- tomatoes
- onion
- butter
- and cumin in a slow cooker.
- Cook on Low
- gradually adding cream until cheese melts and dip is warmed through
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hr 15 mins
Servings: 12