Recipe by SHRIMPBAIT
"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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poblano peppers, halved lengthwise and seeded
Anaheim peppers, halved lengthwise and seeded
fresh jalapeno pepper, halved lengthwise and seeded
processed cheese food (such as Velveeta ®), cut into cubes
roma (plum) tomatoes, diced
white onion, diced
heavy whipping cream
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!
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!!
made It today with margaritas, thank you for this recipe, we made it exact to the instructions , gotta tell you it's awesome! !!!!!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Queso (Cheese) Dip
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 194
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