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Spicy Queso Dip

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
75 min
SERVINGS
12 servings
U.S.
Spicy Queso Dip
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
  • 1/4 cup heavy whipping cream
Instructions
1
Preheat the oven's broiler to its highest setting, positioning the rack approximately 6 inches away from the heat source. Cover a baking sheet with aluminum foil for easy cleanup.
2
Arrange poblano peppers, Anaheim peppers, and jalapeño pepper skin-side down on the prepared baking sheet.
3
Expose the peppers to the preheated broiler, allowing their skin to char and blister in 5 to 8 minutes. Transfer the blackened peppers to a bowl, covering them tightly with plastic wrap as they cool. Permit the peppers to steam as they lose heat, approximately 20 minutes. Remove and discard the charred skins; chop the peppers into smaller pieces.
4
Combine diced peppers, shredded cheese cubes, tomatoes, onion, melted butter, and ground cumin in a slow cooker.
5
Place the ingredients in the slow cooker and cook on Low, gradually adding heavy cream until the cheese is fully melted and the dip has reached a warm temperature, approximately 30 minutes.