Roasted Pepper Cheese Dip

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
Website
Instagram
YouTube
Pinterest
Linked-In
Updated: 7/20/2020

This delectably cheesy dip gets a spicy kick from four different types of peppers.

Cheese dip is best made with a processed cheese such as Velveeta. Don’t try to get fancy with other expensive cheeses; they’ll most likely clump and be grainy.

Serves: 6 Save

Ingredients (9)

  • 8 ounce medium salsa
  • 1/2 cup sour cream
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 pound American processed cheese product (such as Velveeta) or Mexican melting cheese, cubed
  • 1 red bell pepper
  • 1 Anaheim chile
  • 1 poblano pepper
  • 3 jalapeno peppers

Directions

  1. Combine salsa, sour cream, cumin, chili powder and cheese in a 2-quart saucepan. Heat over medium heat until cheese is melted, stirring frequently.
  2. Cut peppers into halves length-wise; remove seeds and stems. Place peppers, cut sides down, on a baking sheet. Broil until charred. Place in a zip-top plastic bag and let cool slightly. Peel. Place peppers in the bowl of a food processor and pulse until puréed. Add purée to cheese mixture and heat. Serve with tortilla chips.

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!