Veggie Queso Dip
1 teaspoon olive oil
2 jalapeno peppers, (seeded, if desired), finely chopped
1 yellow baby bell pepper, finely chopped
1 red baby bell pepper, finely chopped
½ teaspoon ground cumin
1 cup half-and-half
¾ lb white American cheese, (I got mine at the deli), shredded
¼ lb fontina cheese, shredded
¼ lb mozzarella cheese, shredded
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon nutmeg
1 teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon black pepper
Chopped cilantro, tomatoes, red chiles and jalapenos for garnish
Serve with tortilla chips
In a medium non-stick skillet or cast iron skillet over medium heat, warm up the olive oil and add the jalapeno, yellow and red peppers. Stir constantly for 3 minutes. Add the cumin and stir for 1 more minute.
Add the half-and-half and simmer until it’s just about to boil. Lower the heat to low and slowly stir in the different cheeses and spices. Stir constantly until the cheese is completely melted. Pour into a serving dish and top with cilantro, tomatoes, red chiles and more jalapenos if desired. Serve immediately with tortilla chips and enjoy!
This easy, coveted Veggie Queso Dip is made with 3 cheeses, jalapenos, sweet baby bell peppers and incredible seasonings.
Tuesday, September 27, 2016 - 1:16pm