Description
Spicy queso dip is a spicy, creamy cheese dip with chunks of roasted poblano peppers and tomatoes.
Ingredients
- 1 cup Grated Monterey Jack Cheese
- 1 cup Grated American Cheese
- 1 cup Grated Sharp Cheddar Cheese
- 4 ounces, weight Cream Cheese
- 3 Poblano Peppers, Roasted And Diced
- 8 ounces, weight Canned Diced Tomatoes
- 1 cup Heavy Cream
- ¼ cups Pureed Chipotle In Adobo
- 1-½ teaspoon Garlic Powder
- 1 teaspoon Salt
Preparation
Add all ingredients to the slow cooker and cook on low for 2 hours, stirring occasionally.
Serve with tortilla chips.
Notes:
1. To roast the poblano peppers, brush them with oil and broil them 3–5 minutes on each side until they are charred on all sides. Put the peppers in a paper bag, close the bag, and let them sit for 10 minutes. Peel the skin off, remove the seeds, and dice.
2. For chipotle in adobo puree, add one can of chipotle peppers in adobo sauce to a food processor and blend until smooth.
