Salsa Verde Queso Dip
User Reviews
4.6
Salsa Verde Queso Dip
Description
This dip begins with broiling poblano peppers until blistered and blackened, then allowing them to steam for easier peeling. After removing skins, seeds, and stems, the peppers are diced and set aside. Butter is melted in a skillet, where diced onion is cooked until soft, then garlic is added briefly to release aroma. Lowering the heat, milk and cubed cream cheese are incorporated and stirred until smooth.
Salsa verde is stirred in to combine its tang and mild heat with the creamy base. Cubes of Monterey Jack and Pepper Jack cheeses are added gradually, whisking continuously to melt them evenly into the mixture, forming a smooth and mildly spicy queso dip with hints of smoky roasted peppers.
This rich dip can be served warm alongside chips, tacos, or vegetables. Adjusting the milk quantity changes consistency, while adding toppings like diced tomatoes, jalapeños, chorizo, or bacon can personalize the flavor and texture. Alternatively, all ingredients can be combined and cooked in a slow cooker on low for about two hours, stirring occasionally until melted and fully blended.
Monitoring heat is important to avoid graininess; once the dip is combined, it should be removed from heat to preserve texture.
Ingredients
- 2 poblano pepper
- 2 tablespoons butter salted
- 1 yellow onion diced
- 4 cloves garlic minced
- 8 ounces cream cheese cubed
- 1 cup milk whole
- 1 cup salsa verde
- 8 ounces Monterey jack cheese cubed
- 8 ounces pepper jack cheese cubed
Instructions
- Add the poblano peppers to a baking sheet and place them directly under the broiler. Broil for 5 minutes on each side until the skin is blackened and blistered.
- Remove the peppers from the oven, cover them with aluminum foil, and allow them to steam and the skin to soften for about 5 minutes.
- Carefully peel off and discard the skin from the poblanos. Make a slit down the middle and scoop out the stem, ribs, and seeds. Dice the peppers and set aside.
- Melt the butter in a large skillet or sauté pan over medium heat. Add the onion and cook until softened, about 6-8 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant.
- Reduce the heat to medium-low and add the milk and cream cheese. Stir continuously until the cream cheese has fully melted.
- Stir in the salsa verde until fully combined.
- Add the cheese cubes a handful at a time and continuously stir into the heated mixture with a whisk until they are fully incorporated and melted. Continue this process until all the cheese cubes are melted, making sure to gently and continuously whisk the queso dip until it is smooth and silky.
- Stir in the diced roasted poblano peppers, remove from the heat, and serve immediately with tortilla chips.
Notes
- Adjust milk quantity to change the dip’s thickness; whole milk yields a creamier texture.
- Add toppings such as diced tomatoes, jalapeños, chorizo, or crispy bacon bits for extra flavor and texture.
- Remove the dip from heat once cheeses are melted to prevent a grainy texture.
- For convenience, combine all ingredients and cook in a slow cooker on low for 2 hours, stirring occasionally until melted and smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 452kcal | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 24g | 48% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 103mg | 34% |
| Sodium | 908mg | 38% |
| Potassium | 397mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 1355IU | 27% |
| Vitamin C | 35mg | 39% |
| Calcium | 683mg | 68% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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