Salsa Verde Poblano Queso Dip Recipe

Introduction

This Salsa Verde Queso Dip combines smoky roasted poblanos with creamy, melted cheeses and tangy salsa verde for a rich, flavorful appetizer. It’s perfect for gatherings or a cozy night in when you want a warm, comforting dip by your side.

Ingredients

• 2 poblano peppers
• 2 tablespoons salted butter
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 8 ounces cream cheese, cubed
• 1 cup whole milk
• 1 cup salsa verde
• 8 ounces Monterey jack cheese, cubed
• 8 ounces pepper jack cheese, cubed

Instructions

1. Step 1: Add the poblano peppers to a baking sheet and place them directly under the broiler. Broil for 5 minutes on each side until the skin is blackened and blistered.
2. Step 2: Remove the peppers from the oven, cover them with aluminum foil, and allow them to steam and the skin to soften for about 5 minutes.
3. Step 3: Carefully peel off and discard the skin from the poblanos. Make a slit down the middle and scoop out the stem, ribs, and seeds. Dice the peppers and set aside.
4. Step 4: Melt the butter in a large skillet or sauté pan over medium heat. Add the onion and cook until softened, about 6-8 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant.
5. Step 5: Reduce the heat to medium-low and add the milk and cream cheese. Stir continuously until the cream cheese has fully melted.
6. Step 6: Stir in the salsa verde until fully combined.
7. Step 7: Add the cheese cubes a handful at a time and continuously stir into the heated mixture with a whisk until they are fully incorporated and melted. Continue this process until all the cheese cubes are melted, making sure to gently and continuously whisk the queso dip until it is smooth and silky.
8. Step 8: Stir in the diced roasted poblano peppers, remove from the heat, and serve immediately with tortilla chips.

Tips & Variations

• For a spicier dip, leave some seeds in the poblanos or add a diced jalapeño.
• Use a mix of cheeses like cheddar or mozzarella for a different flavor profile.
• If you prefer a smoother dip, use an immersion blender briefly after melting the cheese.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring frequently to maintain its smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip and store it in the refrigerator, but it’s best served fresh. When reheating, stir well to restore its creamy consistency.

What can I serve with Salsa Verde Queso Dip?

This dip pairs perfectly with tortilla chips, fresh veggies, or as a topping for tacos and burritos for added creamy flavor.

Salsa Verde Poblano Queso Dip Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

This Salsa Verde Queso Dip is a creamy, spicy, and flavorful cheese dip made with roasted poblano peppers, a medley of melted cheeses, and tangy salsa verde. Perfect as a party appetizer or game day snack, this stovetop dip combines smoky roasted peppers with smooth Monterey Jack and pepper jack cheeses to create a deliciously smooth and vibrant dip that pairs perfectly with tortilla chips.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 poblano peppers
• 1 yellow onion, diced
• 4 cloves garlic, minced

Dairy

• 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

1. Roast the Poblanos: Add the poblano peppers to a baking sheet and place them directly under the broiler. Broil for 5 minutes on each side until the skin is blackened and blistered.
2. Steam the Peppers: Remove the peppers from the oven, cover them with aluminum foil, and allow them to steam for about 5 minutes to soften the skin.
3. Prepare the Peppers: Carefully peel off and discard the skin from the poblanos. Make a slit down the middle and scoop out the stem, ribs, and seeds. Dice the peppers and set aside.
4. Sauté Onions and Garlic: Melt the butter in a large skillet or sauté pan over medium heat. Add the diced onion and cook until softened, about 6-8 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
5. Combine Dairy Base: Reduce the heat to medium-low and add the whole milk and cubed cream cheese to the skillet. Stir continuously until the cream cheese has fully melted into a smooth mixture.
6. Add Salsa Verde: Stir in the salsa verde until fully combined with the creamy base.
7. Melt the Cheeses: Add the Monterey Jack and pepper jack cheese cubes a handful at a time, continuously whisking the mixture until all cheese cubes are melted and the queso dip is smooth and silky.
8. Incorporate Roasted Poblanos and Serve: Stir in the diced roasted poblano peppers, remove the skillet from heat, and serve the queso dip immediately with tortilla chips.

Notes

• For extra smoky flavor, you can char the poblano peppers over an open flame if a broiler is not available.
• Use whole milk for a creamier texture; low-fat milk may alter the consistency of the dip.
• Make sure to continuously whisk while melting the cheeses to prevent the dip from becoming grainy.
• Serve immediately for the best creamy texture; the dip can thicken upon cooling but can be gently reheated.
• Substitute pepper jack cheese with other spicy cheeses if desired to adjust heat levels.

Keywords: Salsa Verde Queso Dip, Roasted Poblano Dip, Cheese Dip, Mexican Appetizer, Spicy Queso, Game Day Snack