4.6 from 453 votes
Salsa Verde Queso Dip
A creamy and cheesy salsa verde queso dip recipe perfect for parties and celebrations. Make on the stovetop or in the crockpot slow cooker.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6 servings
Calories: 452 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 2 poblano peppers
- 2 tablespoons salted butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 8 ounces cream cheese, cubed
- 1 cup whole milk
- 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.
Cup of Yum
Notes
- Adjust the consistency. You can easily adjust the consistency of the queso by adding or reducing the amount of milk. I recommend using whole milk for a creamier consistency.
- Add fun toppings. Diced tomatoes, jalapeños, chorizo, or crispy bacon bits can take your salsa verde queso to the next level.
- Watch the heat. Once your salsa verde queso comes together, remove it from the heat. Don’t let it get too hot, or the texture will get grainy.
- Slow cooker instructions. Prep the poblano peppers, onions, and garlic as directed. Then add all the ingredients into your slow cooker and cook on low for 2 hours, making sure to stir occasionally until all the ingredients are fully combined and melted.
Nutrition Information
Serving
1serving
Calories
452kcal
(23%)
Carbohydrates
12g
(4%)
Protein
24g
(48%)
Fat
34g
(52%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
103mg
(34%)
Sodium
908mg
(38%)
Potassium
397mg
(11%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
1355IU
(27%)
Vitamin C
35mg
(39%)
Calcium
683mg
(68%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 452
% 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.