Roasted Pepper Cheese Dip

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/20/2020

This delectably cheesy dip gets a spicy kick from four different types of peppers.

Cheese dip is best made with a processed cheese such as Velveeta. Don’t try to get fancy with other expensive cheeses; they’ll most likely clump and be grainy.

Serves: 6 Save

Ingredients (9)

  • 8 ounce medium salsa
  • 1/2 cup sour cream
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 pound American processed cheese product (such as Velveeta) or Mexican melting cheese, cubed
  • 1 red bell pepper
  • 1 Anaheim chile
  • 1 poblano pepper
  • 3 jalapeno peppers

Directions

  1. Combine salsa, sour cream, cumin, chili powder and cheese in a 2-quart saucepan. Heat over medium heat until cheese is melted, stirring frequently.
  2. Cut peppers into halves length-wise; remove seeds and stems. Place peppers, cut sides down, on a baking sheet. Broil until charred. Place in a zip-top plastic bag and let cool slightly. Peel. Place peppers in the bowl of a food processor and pulse until puréed. Add purée to cheese mixture and heat. Serve with tortilla chips.

Smoked Bourbon Cinnamon Raisin Manhattan

The Bar

Ingredients (6)

  • 1.5 oz Blade & Bow Kentucky Straight Bourbon Whiskey
  • 0.75 oz Sherry
  • 2 Dashes Aromatic Bitters
  • 2 Cinnamon Sticks
  • Ceramic or metal (fireproof) plate, for smoking
  • Fire source, for smoking
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