Queso (Cheese) Dip

Name: Queso (Cheese) Dip
Total time: 75
Yield: 12
Ingredients: 2 poblano peppers, halved lengthwise and seeded; 2 Anaheim peppers, halved lengthwise and seeded; 1 fresh jalapeno pepper, halved lengthwise and seeded; 2 pounds processed cheese food (such as Velveeta ®), cut into cubes; 3 large roma (plum) tomatoes, diced; 1 large white onion, diced; 1 tablespoon butter; 2 teaspoons ground cumin; ¼ cup heavy whipping cream

Recipe by SHRIMPBAIT from allrecipes.com

Appetizer 1 Hr. 15 Mins.

Ingredients

12 servings

•

2 poblano peppers, halved lengthwise and seeded
•

2 Anaheim peppers, halved lengthwise and seeded
•

1 fresh jalapeno pepper, halved lengthwise and seeded
•

2 pounds processed cheese food (such as Velveeta ®), cut into cubes
•

3 large roma (plum) tomatoes, diced

•

1 large white onion, diced
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1 tablespoon butter
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2 teaspoons ground cumin
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¼ cup heavy whipping cream

Instructions

Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.
Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.