Queso (Cheese) Dip
Description
Poblano, Anaheim, and jalapeño peppers combine with melted cheese to make this tasty queso dip appetizer with a kick! It's perfect for watching football.
Ingredients
•
2 poblano peppers, halved lengthwise and seeded
•
2 Anaheim peppers, halved lengthwise and seeded
•
1 fresh jalapeno pepper, halved lengthwise and seeded
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2 pounds processed cheese food (such as Velveeta ®), cut into cubes
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3 large roma (plum) tomatoes, diced
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1 large white onion, diced
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1 tablespoon butter
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2 teaspoons ground cumin
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1/4 cup heavy whipping cream
Directions
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.