Spicy Queso Dip
This spicy queso dip, made from 4 different cheeses, is a great way to celebrate cinco de mayo! Put it in the slow cooker and let it do all the work for you! This easy spicy queso dip is a creamy cheese dip with small chunks of peppers and tomatoes, and a hint of smoke that will easily rival the cheese dip at your local Mexican restaurant. The Cheeses My spicy queso dip is a mixture of four different types of cheese. There is monterey jack cheese, sharp cheddar cheese, American cheese and cream cheese. The monterey jack cheese and sharp cheddar cheese are both great melting cheeses. The American cheese and cream cheese are included to stabilize the dip and keep it from breaking. American cheese is typically a blend of cheddar and colby cheeses made for easy melting without breaking. You will most likely need to go to the deli at your local grocery store for the cheese. The individually wrapped American cheese slices in the refrigerator section are not what we’re looking for. In the deli, you can find either Boar’s Head white American cheese or Land O Lakes white American cheese. Roasting the peppers Brush 3 poblano peppers with oil and broil them until they’re charred on all sides. Seal the peppers in a paper bag for 10 minutes, then peel off the outer skin, remove the seeds, and chop them into small pieces How to make spicy queso dip To a slow cooker, add 1 cup grated monteray jack cheese, 1 cup grated sharp cheddar cheese, 1 cup grated american cheese, 4 ounces cream cheese, the poblano peppers, an 8 ounce can of diced tomatoes, 1 cup heavy cream, 1/4 cup puree of chipotle in adobo, 1 1/2 tsp garlic powder, and 1 tsp salt. Artzy Foodie Tip: Add 1 can of chipotle peppers in adobo sauce to a food processor and blend until smooth for a spicy puree. For the creamiest texture, be sure to cook the queso in the slow cooker on low for 2 hours. While the dip is cooking, stir it occasionally so that everything mixes together nicely. Artzy Foodie Tip: If you don’t have 2 hours to prepare for your fiesta, add all the prepared ingredients to a dutch oven and cook over low to medium heat for 10-15 minutes, stirring occasionally. The cheeses and heavy cream melt together into a creamy dip, while the peppers and adobo sauce add just the right amount of smoke and spice. Serve with tortilla chips and enjoy! If you like Spicy Queso Dip, you might also like: The Ultimate Restaurant Style Queso Blanco Corn Salsa Pico de Gallo Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A spicy, creamy cheese dip with small chunks of peppers and tomatoes, and a hint of smoke!