Salsa Verde Poblano Queso Dip Recipe
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.
- 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
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
- 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.
- 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.
- Prepare the Peppers: Slice open the peeled peppers, remove the stem, ribs, and seeds, then dice and set aside.
- 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.
- 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.
- Add Salsa Verde: Mix the salsa verde thoroughly into the creamy base until well combined.
- 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.
- 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
Find it online: https://dishedbydana.com/salsa-verde-poblano-queso-dip-recipe/
