Roasted Pepper Cheese Dip
- Yield 6 cups
This delectably cheesy dip gets a spicy kick from four different types of peppers.
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
- 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.