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Spicy Cheese Dip (Queso Diablo)
This spicy cheese dip (Queso Diablo) is fiery, featuring roasted peppers, creamy cheeses, and a bold spice blend. Perfect party dip ready in 20 minutes!
Prep Time
5 mins
Cook Time
5 mins
Servings: 8 servings
Calories: 324 kcal
Course:
Condiments
Cuisine:
Mexican
Ingredients
- 2 poblano peppers roasted, can substitute green peppers
- 2 roma tomatoes roasted, medium sized
- 1 cup heavy cream
- 6 oz Monterey Jack
- 4 oz Swiss cheese
- 6 oz American cheese
- ½ teaspoon garlic minced
- ½ teaspoon paprika
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon salt
Instructions
- Preheat your oven to 450℉.
- Halve and deseed the green bell peppers (or poblano peppers) and Roma tomatoes. Place them, cut side down, on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for 15 minutes until the skins slightly blacken. Allow them to cool for 5 minutes, then peel and dice them.
- In a small saucepan, combine heavy cream, Monterey Jack, Swiss cheese, White American cheese. Heat over low to medium-low heat, stirring occasionally to melt and blend the cheeses. Be vigilant to prevent burning.
- Stir in minced garlic, paprika, cayenne, salt, and the roasted veggies. Heat for a few minutes until the ingredients are thoroughly combined and heated through.
- Transfer to a serving bowl and serve the warm cheese dip with chips.
Cup of Yum
Notes
- Maintain a low to medium-low heat when melting the cheese to prevent scorching.
- Stir the cheese mixture regularly to ensure even melting and to prevent it from sticking to the bottom of the pot.
- As soon as the cheese is melted and well combined, remove the saucepan from heat to prevent overcooking and preferably transfer to a serving dish.
- Store the cheese dip in an airtight container for up to 3 days. When reheating, do it gently over low heat to prevent the cheese from becoming grainy or separating.
- Maintain a low to medium-low heat when melting the cheese to prevent scorching.
- Stir the cheese mixture regularly to ensure even melting and to prevent it from sticking to the bottom of the pot.
- As soon as the cheese is melted and well combined, remove the saucepan from heat to prevent overcooking and preferably transfer to a serving dish.
- Store the cheese dip in an airtight container for up to 3 days. When reheating, do it gently over low heat to prevent the cheese from becoming grainy or separating.
Nutrition Information
Calories
324kcal
(16%)
Carbohydrates
4g
(1%)
Protein
14g
(28%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
87mg
(29%)
Sodium
664mg
(28%)
Potassium
175mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1194IU
(24%)
Vitamin C
27mg
(30%)
Calcium
532mg
(53%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 324
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 664mg | 28% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1194IU | 24% |
| Vitamin C | 27mg | 30% |
| Calcium | 532mg | 53% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.