Description
Make creamy white queso dip from melty white cheese loaded with zesty poblano peppers and diced onions. You’ll love it topped with pico de gallo at your next party!
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 cup diced red onion
- 1 large poblano, finely diced
- 2 garlic cloves, minced
- 3/4 cup milk (I used 2%)
- 1 lb. white American cheese, cut into cubes
- 4 oz. cream cheese
- 2 teaspoons ground cumin
- 1/4 teaspoon chili powder
- 4 oz. green chilies
- salt to taste
- 1/4 cup fresh cilantro, diced
- optional: top with fresh pico de gallo
Instructions
- Heat a large nonstick pan to medium high heat.
- Add avocado oil, red onion, poblano and garlic to the pan. Sauté for 3-4 minutes, until onions are translucent.
- To the vegetables, add in cumin, chili powder, and salt. Stir to coat the vegetables, then add in milk, American cheese and cream cheese.
- Cook at low heat and continue to stir throughout until the cheese is melted and smooth, then add in green chilis.
- Once smooth, finish with fresh cilantro and salt to taste.
- Optional: garnish with fresh pico de gallo.
Notes
- **Transfer to a small crockpot to keep warm during a party.
- Crockpot Method: If you want to make this in a crockpot. Just sauté the vegetables first, then add everything (except for cilantro) to the crockpot and turn to LOW. Cook until cheese is melted, stirring throughout. Finish with cilantro.
