Roasted Vegetable Queso Dip

Made with 3 kinds of cheeses and 5 types of roasted veggies, this queso dip lacks nothing in flavor.

Roasted Vegetable Queso Dip
Yield: 16 to 20 servings
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  1. 8 ears fresh corn, cut off the cob
  2. 2 large poblano peppers, halved and seeded
  3. 1 large red bell pepper, halved and seeded
  4. 6 tomatoes, halved and seeded
  5. 2 large red onions, sliced 1⁄2 inch thick
  6. 2 tablespoons butter
  7. 1 tablespoon minced garlic
  8. 21⁄2 cups heavy whipping cream
  9. 1 teaspoon ground red pepper
  10. 1 teaspoon garlic powder
  11. 1⁄2 teaspoon salt
  12. 2 (8-ounce) packages Oaxaca cheese, shredded
  13. 2 (8-ounce) packages cream cheese, softened
  14. 1 pound fontina cheese, shredded
  1. Preheat oven to 500°. Line 2 rimmed baking sheets with aluminum foil.
  2. Place corn and peppers on one prepared pan. Place tomatoes and onions on other pan.
  3. Bake corn and peppers, stirring corn occasionally, until they appear blistered, 30 to 35 minutes. Place peppers in a resealable plastic bag. Seal, and let stand for 10 minutes to loosen skins. Remove skins from peppers, and chop.
  4. Bake tomatoes and onions until they appear blistered, 30 to 35 minutes. Let cool slightly, and chop.
  5. In a large Dutch oven, heat butter over medium heat until melted. Add garlic, cooking for 1 minute. Add cream, corn, peppers, tomatoes, onions, red pepper, garlic powder, and salt, stirring to combine. Reduce heat to medium-low. Add cheeses, stirring until cheese is melted. Serve with tortilla chips.
Taste of the South


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