This creamy 5-minute salsa verde queso dip is the ultimate easy appetizer, ready faster than you can get a table at a restaurant. Made with just a few simple ingredients, it’s a warm, cheesy, and tangy crowd-pleaser perfect for game day or casual entertaining. If you love salsa verde flavors, you might also enjoy this Delicious Salsa Verde Chicken Casserole Recipe for a heartier meal.

Salsa Verde Queso Dip

Print Recipe

Author: Dorothy Miller

Ingredients

Scale

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.

Frequently Asked Questions

What kind of cheese works best for this Salsa Verde Queso Dip?

This recipe works best with a good melting cheese like Monterey Jack, a mild white cheddar, or a pre-shredded Mexican cheese blend. Using these cheeses ensures your Salsa Verde Queso Dip is smooth, creamy, and perfectly dippable.

Can I make this dip ahead of time?

Yes, you can prepare this Salsa Verde Queso Dip ahead of time. Store it covered in the refrigerator and gently reheat it on the stove or in a slow cooker, adding a splash of milk if needed to restore the creamy texture.

What can I serve with this queso dip?

This versatile dip pairs perfectly with tortilla chips, fresh vegetable sticks, or warm flour tortillas. It also makes a great topping for nachos, tacos, or baked potatoes, making the Salsa Verde Queso Dip a crowd-pleasing appetizer.

🍳

Get our 10 best recipes — free

Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.

Free PDF + new recipes every week. Unsubscribe anytime.

Salsa Verde Queso Dip Recipe