Roasted Pepper Cheese Dip

Roasted Pepper Cheese Dip
Mark Boughton Photography / styling by Teresa Blackburn
  • 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.


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


  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.

Nutritional Info *per serving

  • Calories 270
  • Fat 18g
  • Cholesterol 65mg
  • Sodium 1090mg
  • Potassium 9g
  • Fiber 1g
  • Protein 13g