You are here: Home » Recipes » Roasted Pepper Cheese Dip Roasted Pepper Cheese Dip Recipe by Ragan SutterfieldKitchen Tested Yield 6 cups This delectably cheesy dip gets a spicy kick from four different types of peppers. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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 8 ounces medium salsa1/2 cup sour cream1 tablespoon ground cumin1 tablespoon chili powder2 pounds American processed cheese product (such as Velveeta) or Mexican melting cheese, cubed1 red bell pepper1 Anaheim chile1 poblano pepper3 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.