Queso (Cheese) Dip

9 ingredients
5 steps

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 (R)), 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

Directions

  1. 1
    Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. 2
    Place poblano peppers, Anaheim peppers, and jalapeno pepper, cut-sides down, on the prepared baking sheet.
  3. 3
    Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
  4. 4
    Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
  5. 5
    Cook on Low, gradually adding cream, until cheese melts and dip is heated through, about 30 minutes.

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