Three Cheese Queso Dip
Three Cheese Queso Dip recipe for Secret Recipe Club! Cream cheese, Cheddar, and Monterey Jack are blended with poblano peppers, tomatoes, and spices for a creamy and delicious dip.
Servings 3 Cups
- 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 cream cheese spread
- 2 tablespoons whole milk
- 4 ounces white or yellow cheddar cheese shredded
- 4 ounces monterey jack cheese shredded
- 1/4 cup water
- Cayenne pepper to taste
- Fresh cilantro for topping, optional
- Tortilla chips for serving
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.