Salsa Verde Poblano Queso Dip Recipe

Introduction

This Salsa Verde Queso Dip is a creamy, flavorful treat perfect for any gathering. Roasted poblano peppers add a smoky depth, while a blend of cheeses ensures every bite is smooth and satisfying. It’s an easy-to-make dip that will quickly become a party favorite.

Ingredients

• 2 poblano peppers
• 2 tablespoons salted butter
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 8 ounces cream cheese, cubed
• 1 cup whole milk
• 1 cup salsa verde
• 8 ounces Monterey jack cheese, cubed
• 8 ounces pepper jack cheese, cubed

Instructions

1. Step 1: Preheat the broiler and place the poblano peppers on a baking sheet directly under it. Broil for 5 minutes on each side until the skin is blackened and blistered.
2. Step 2: Remove the peppers from the oven, cover them with aluminum foil, and let them steam for about 5 minutes to soften the skin.
3. Step 3: Peel off and discard the skin from the poblanos carefully. Cut a slit down the middle of each pepper, remove the stem, ribs, and seeds, then dice the peppers and set aside.
4. Step 4: Melt the butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 6-8 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
5. Step 5: Lower the heat to medium-low and add the milk and cubed cream cheese. Stir continuously until the cream cheese melts completely.
6. Step 6: Stir in the salsa verde until fully combined.
7. Step 7: Gradually add the Monterey jack and pepper jack cheeses a handful at a time, stirring continuously with a whisk until fully melted and smooth. Repeat until all cheese is incorporated and the dip is silky.
8. Step 8: Stir in the diced roasted poblano peppers, remove from heat, and serve immediately with tortilla chips.

Tips & Variations

• For extra spice, add a diced jalapeño or a pinch of cayenne pepper to the mixture.
• Use a mix of cheeses like cheddar or queso fresco for different flavor profiles.
• To make it vegetarian, ensure the salsa verde you use contains no meat-based ingredients.
• For a smoother dip, use an immersion blender after melting all the cheeses.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring frequently to maintain the creamy texture. If the dip thickens after cooling, add a splash of milk to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip in advance and reheat it before serving. Just store it in the refrigerator and warm it up gently to avoid separation.

What can I serve with Salsa Verde Queso Dip?

This dip pairs wonderfully with tortilla chips, fresh vegetables like carrot sticks or bell pepper slices, and even as a topping for tacos or nachos.

Salsa Verde Poblano Queso Dip Recipe

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★★★★★

4.6 from 88 reviews

This Salsa Verde Queso Dip is a creamy, cheesy, and mildly spicy appetizer perfect for any gathering. Roasted poblano peppers add a smoky depth while the blend of Monterey Jack and Pepper Jack cheeses creates a rich, melty texture. Combined with salsa verde and cream cheese, this dip is smooth, flavorful, and ideal for dipping tortilla chips or topping your favorite Mexican dishes.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 poblano peppers
• 1 yellow onion, diced
• 4 cloves garlic, minced

Dairy and Cheese

• 2 tablespoons salted butter
• 8 ounces cream cheese, cubed
• 1 cup whole milk
• 8 ounces Monterey Jack cheese, cubed
• 8 ounces Pepper Jack cheese, cubed

Other

• 1 cup salsa verde

Instructions

1. Roast the Poblanos: Place the poblano peppers on a baking sheet and broil them on high for 5 minutes per side until the skin is blackened and blistered.
2. Steam and Peel: Remove the peppers, cover with aluminum foil, and let them steam for about 5 minutes to loosen the skin. Carefully peel off and discard the skin.
3. Prepare the Peppers: Slice open the peeled peppers, remove the stem, ribs, and seeds, then dice and set aside.
4. Sauté Onions and Garlic: In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 6-8 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Melt Cream Cheese and Add Milk: Lower the heat to medium-low, pour in the milk and add the cubed cream cheese. Stir continuously until the cream cheese is fully melted and the mixture is smooth.
6. Add Salsa Verde: Mix the salsa verde thoroughly into the creamy base until well combined.
7. Melt the Cheeses: Gradually add the Monterey Jack and Pepper Jack cheese cubes a handful at a time, whisking continuously to fully incorporate and melt each addition. Keep stirring gently to ensure a silky, smooth queso dip.
8. Finish and Serve: Stir in the diced roasted poblano peppers, remove from heat, and serve immediately with tortilla chips.

Notes

• Broiling the peppers blackens the skin, making it easy to peel and adding a smoky flavor.
• Steaming the roasted peppers under foil helps loosen the skins for easy removal.
• Use whole milk for a creamier texture; you can substitute with 2% milk if preferred.
• Whisking continuously while melting cheese prevents clumping and ensures smooth texture.
• This dip is best served fresh but can be gently reheated on low while stirring to maintain creaminess.

Keywords: Salsa Verde Queso Dip, cheesy dip, roasted poblano, creamy queso, appetizer, Mexican dip, party dip, spicy cheese dip