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
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Spicy Queso Dip
Ingredients
- 1 cup monterey jack cheese grated
- 1 cup sharp cheddar cheese grated
- 1 cup american cheese grated
- 4 ounces cream cheese
- 3 poblano peppers roasted and diced
- 8 ounces diced tomatoes
- 1 cup heavy cream
- 1/4 cup pureed chipotle in adobo
- 1 1/2 tsp garlic powder
- 1 tsp salt
- Tortilla chips
Instructions
- Add all ingredients to the slow cooker and cook on low for 2 hours, stirring occasionally
- Serve with tortilla chips
