This easy, cheesy and super creamy Salsa Verde Queso Dip made in the slow cooker is the perfect no-fuss appetizer for your next game day party!
Hi, my name is Isabel and I’m addicted to salsa verde. And cheese. And dips of all kind. Really pretty much any party food or appetizer that involves all of those things. Oh, and how could I forget to mention the vehicle used to eat it all – tortilla chips. Definitely the best combo.
Especially if you decide to get all classy and make your own like these Homemade Tortilla Chips which I HIGHLY recommend.
But enough about chips. Let’s talk about this dip.
A few things I love about this queso dip.
- It’s made in the slow cooker, which means it’s easy to make. No fuss.
- It uses THREE different kinds of cheese – Vermont White Cheddar, White American and Pepperjack.
- It’s creamy. (Thanks, cream cheese.)
- The salsa verde adds a subtle brightness that just makes the dip more flavorful than your average cheese dip.
One of my favorite brands of salsa verde is Herdez. Made with simple, authentic ingredients, it’s my go-to when I don’t feel like making my own.
BUT if you want to learn to make your own, I say go for it! It’s so easy and versatile, once you make it, you’ll wonder where it’s been your whole life. Here’s a recipe for my homemade easy salsa verde.
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Salsa Verde Queso Dip
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
- 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.
- 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.
- 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.
- 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.
- Reduce the heat to medium-low and add the milk and cream cheese. Stir continuously until the cream cheese has fully melted.
- Stir in the salsa verde until fully combined.
- 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.
- Stir in the diced roasted poblano peppers, remove from the heat, and serve immediately with tortilla chips.
Notes
- Adjust the consistency. You can easily adjust the consistency of the queso by adding or reducing the amount of milk. I recommend using whole milk for a creamier consistency.
- Add fun toppings. Diced tomatoes, jalapeños, chorizo, or crispy bacon bits can take your salsa verde queso to the next level.
- Watch the heat. Once your salsa verde queso comes together, remove it from the heat. Don’t let it get too hot, or the texture will get grainy.
- Slow cooker instructions. Prep the poblano peppers, onions, and garlic as directed. Then add all the ingredients into your slow cooker and cook on low for 2 hours, making sure to stir occasionally until all the ingredients are fully combined and melted.
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