Appetizers/Snacks · Recipes · Vegan/Vegetarian

Spicy Queso Dip (Medium Heat) {Vegetarian}

spicy queso dip

Today is National Cheese Lovers Day!  It’s pretty much my favorite holiday… second to National Bacon Day of course.  🙂

This queso dip is bursting with vegetables and flavor.  The chunks of tomatoes, three kinds of peppers, onions, hint of lime and spices really make this dip sing.  I like to think all of the vegetables make this dip good for you too… even if you do add mounds of processed cheese to it.  You win some, you lose some.

Anywho, whip this recipe out at your next football party or social gathering – this recipe makes a huge batch.  It’s super cheesy, filled to the brim with veggies and it has enough heat to satisfy those picky heat buds.  Trust me, it’ll satisfy the masses.  Just be sure you have enough tortilla chips on hand.  Going, going, gone!

Note:  Feel free to omit the peppers if you’re not a huge fan of heat.  If you do enjoy a bit of kick, remember that the smaller your pepper is, the hotter it will be.  Think of it as if all of that heat is concentrated into a smaller area.  To test how hot your pepper is, cut it in half and lick the inside edge.  You can judge how hot the pepper is by the amount of tears you shed 😉

Also, always avoid touching your eyes or face after dealing with hot peppers.  It is best to use a pair of gloves while chopping them if possible.  Even after washing your hands, the residue from hot peppers will linger on your hands for hours, even days.

Spicy Queso Dip (Medium Heat)

Spicy Queso Dip (Medium Heat)


  • 1 teaspoon olive oil
  • 1 cup minced red onion
  • 3 garlic cloves, minced
  • 1 anaheim or poblano pepper, diced
  • 1 medium jalapeno, seeded and diced
  • 1 medium serrano pepper, seeded and diced
  • 1/2 cup (or more) low-sodium chicken broth
  • 10-ounce can tomatoes with chiles, drained
  • 1/4 cup fresh cliantro, chopped (reserve some for garnish)
  • Juice of 1 lime
  • 1/2 teaspoon cumin
  • 1 teaspoon chile powder
  • Salt and pepper, to taste
  • 16-ounces (about half of a pack) of Velveeta Cheese Product, largely cubed


  1. Saute the onion, peppers and garlic in the olive oil over medium heat until soft, about 5 minutes.
  2. Add the broth, tomatoes, cilantro, lime, cumin, chile powder and salt and pepper to taste. Bring the mixture to a boil, then reduce to low heat.
  3. Add the chunks of cheese and stir until the mixture is smooth and creamy. Taste test and add more spices if desired. Add more cheese if the mixtures seems too tomato heavy. Sprinkle with a few leaves of cilantro and serve warm with a spoon nearby (the mixture will solidify if it sits for too long) and your favorite tortilla chips.

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