Queso (Cheese) Dip Recipe - Allrecipes.com
Queso (Cheese) Dip Recipe
  • READY IN hrs

Queso (Cheese) Dip

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    1 hr 15 mins

Directions

  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. Place poblano peppers, Anaheim peppers, and jalapeno pepper, cut-sides down, on the prepared baking sheet.
  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. 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 heated through, about 30 minutes.
Kitchen-Friendly View

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews More Reviews

Oct 12, 2014

I made exactly as written (substituted half and half for the heavy whipping cream as recipe submitter mentioned) and this turned out better than any cheese dip I have ever made with Velveeta. The roasted peppers is what sets this one apart from other cheese dips so I recommend not skipping this step. I think any combo of hot peppers you prefer or had on hand would work just fine. This one is a keeper and one I will make often during football season!

 
Aug 04, 2015

I used this to make my first queso dip as my husband loves all things hot and we had purchased a wonderful queso at a great Mexican restaurant just a few nights prior. This turned out wonderfully. I used some of the other commenter's advice: roasted the peppers (low broil for about 20 minutes) WITH the seeds, sauteed the onions in butter until translucent and kept the seeds from all the peppers to add to the dip. I skipped the cumin and used 2% milk in a smaller portion to thin it out ever so slightly. I cooked it on low in a dutch overlow heat for 30 mins rather than in a slow cooker. It has a great kick to it -- the kind that warms the back of your throat right down to you chest. I loved it and what drew me to it was the addition of fresh peppers. Many other versions require only a can of tomatoes and Velveeta -- I thought this was far superior. It makes a large portion and I was surprised to see the next day how it refrigerated so well -- same consistency, no hard film on top and easy to just heat and serve. I think I'll be bringing this to my next pot luck. Thank you!!

 

8 Ratings

Jun 20, 2015

made It today with margaritas, thank you for this recipe, we made it exact to the instructions , gotta tell you it's awesome! !!!!!

 
Apr 03, 2015

The roasted peppers and the onions made this irresistibly tasty! I sauteed my onions out of personal preference. Followed the directions about the roasted peppers, but the skins didn't peel off easily. However, I pulled off as much skin as possible (only about 1/4 came off each pepper), then chopped finely and the remaining skin was not noticed nor a factor in the dip. I cheated a little and instead of dicing the tomatoes, just added 1 can of Rotel Mild tomatoes and chilies. Used FF half and half, too. The dip was very mild - really no kick, but wonderful flavor. So you could add some hot sauce or more jalapenos to boost the heat.My guests and I could not get enough of this delicious dip. Along with the other reviewers, I'll use this queso recipe whenever I want to impress guests. My son prefers the simpler version (Velveeta and Rotel only). Thanks for sharing this recipe Shrimpbait.

 
Jan 02, 2015

This was great recipe. However next time I will leave the seeds in the jalapeno. Very mild. Will for sure make again. My kids loved it.

 
Dec 28, 2014

Nice, tasty and quick to assemble recipe. I will probably add less cumin in the next batch, but still quite nice all around. Followed the original recipe 100% the first time, make changes later as needed.

 

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Nutrition

  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 744 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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