Roasted Pepper Cheese Dip
- Yield: 6 cups
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.
Ingredients
- 8ounces medium salsa
- 1/2cup sour cream
- 1tablespoon ground cumin
- 1tablespoon chili powder
- 2pounds 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
Instructions
- Combine salsa, sour cream, cumin, chili powder and cheese in a 2-quart saucepan. Heat over medium heat until cheese is melted, stirring frequently.
- 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.
Nutritional Info *per serving
- Calories 270
- Fat 18g
- Cholesterol 65mg
- Sodium 1090mg
- Potassium 9g
- Fiber 1g
- Protein 13g