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.
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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!

 
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.

 

6 Ratings

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.

 
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.

 

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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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