Roasted Pepper Cheese Dip

Roasted Pepper Cheese Dip

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.

Serves: 6 Save

Ingredients (11)

  • 8 oz Salsa
  • ½ cup Sour Cream
  • 1 T Ground Cumin
  • 1 T Chili Powder
  • 2 lb Velveeta Cheese
  • or 2 lb Queso Quesadilla
  • 1 Red Bell Pepper
  • 1 Anaheim Chile
  • 1 Poblano Chile
  • 3 Jalapeño Peppers
  • 6 oz Tortilla Chips


  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.