Three Cheese Queso Dip
A recipe for Three Cheese Queso Dip! Cream cheese, Cheddar, and Monterey Jack are blended with poblano peppers, tomatoes, and spices for a creamy and delicious dip.
Servings 3 Cups
Ingredients
- 2 poblano peppers
- 3 Roma tomatoes seeded and finely diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 8 ounces (227 grams) cream cheese spread
- 2 tablespoons (30 milliliters) whole milk
- 4 ounces (113 grams) white or yellow Cheddar cheese shredded
- 4 ounces (113 grams) Monterey Jack cheese shredded
- 1/4 cup (60 milliliters) water
- Cayenne pepper to taste
- Fresh cilantro for topping, optional
- Tortilla chips for serving
Instructions
- Place rack in top third of oven and turn broiler on high.
- Place poblano peppers side by side on baking sheet and place on top rack under broiler. Broil until the skin is charred on each side, turning as needed. Transfer the peppers to a deep bowl and cover with a plate or plastic wrap (make sure it doesn't touch the peppers or it will melt). Allow to rest for 30 minutes.
- Peel the charred skin from the peppers and discard. Remove the stem and seeds. Finely dice the peppers.
- Place a medium saucepan over medium heat. Add the diced poblanos and tomatoes. Cook, stirring occasionally, until softened, 3-5 minutes.
- Reduce heat to low and stir in the garlic powder, onion powder, salt, paprika, cream cheese, milk, cheddar, and monterey jack until melted and smooth. Mix in the water and cayenne pepper.
- Top with cilantro if desired and serve immediately with tortilla chips.