Rating: 4.5 stars
23 Ratings
  • 5 star values: 19
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

This is the best queso dip! Being from Texas, I know my queso, and I think this is the one that beats them all! It's full of flavor and uses all fresh ingredients. You can substitute half-and-half for the heavy whipping cream if desired. Serve with tortilla chips.

Recipe Summary

20 mins
35 mins
20 mins
1 hr 15 mins


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.

  • Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.

  • Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.

  • Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.

  • Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.

Nutrition Facts

293 calories; protein 15.7g; carbohydrates 9.9g; fat 21.5g; cholesterol 57.8mg; sodium 744.2mg. Full Nutrition