Queso (Cheese) Dip

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 uses all fresh ingredients. You can substitute half-and-half for the heavy whipping cream if desired. Serve with tortilla chips.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 293 Calories

Ingredients

• 1 tablespoon butter
• ¼ cup heavy whipping cream
• 2 teaspoons ground cumin
• 1 large white onion, diced
• 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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.

Step 5

Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.