Roasted Pepper Cheese Dip

Kitchen Tested
  • Yield 6 cups

This delectably cheesy dip gets a spicy kick from four different types of peppers.

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

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.


8 ounces medium salsa
1/2 cup sour cream
1 tablespoon ground cumin
1 tablespoon chili powder
2 pounds 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.



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