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Smoky Chili Cheese Dip

This queso-style cheese dip incorporates melted cheese blended with roasted peppers and spices to create a smooth, velvety texture with a smoky, zesty flavor. The dip is heated until bubbling, resulting in a warm, creamy consistency that is perfect for dipping or spreading. Its appearance is glossy and thick, with visible flecks of roasted peppers throughout.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cheese (cheddar or Monterey Jack) preferably freshly shredded for best melting
  • 2 large roasted red peppers roasted until charred, then peeled and chopped
  • 1 tablespoon vegetable oil for roasting peppers
  • 1 clove garlic minced
  • 1 cup milk or heavy cream to help achieve a smooth, creamy texture
  • 1 teaspoon smoked paprika adds smoky flavor
  • 1/2 teaspoon cumin
  • to taste salt and black pepper

Equipment

  • Oven or grill
  • Saucepan or skillet
  • Spatula or wooden spoon
  • Cheese grater (if shredding cheese)

Method
 

  1. Preheat your oven or grill to roast the peppers until they are charred all over, then transfer them to a bowl and cover to steam for easier peeling.
  2. Once cooled enough to handle, peel off the charred skin, slice the peppers into strips, and set aside.
  3. In a saucepan over medium heat, add a splash of vegetable oil and sauté the minced garlic until fragrant and lightly golden, about 1 minute.
  4. Add the chopped roasted peppers to the saucepan, stirring to combine with garlic and cook for another 2-3 minutes, allowing flavors to meld.
  5. Reduce heat to low and pour in the milk or heavy cream, stirring gently as you heat until the mixture is warmed through.
  6. Add the smoked paprika and cumin to the mixture, stirring well to evenly distribute the spices and enhance the smoky flavor.
  7. Gradually add the shredded cheese to the pan, stirring constantly until it melts completely and the sauce is smooth and velvety.
  8. Season the dip with salt and black pepper to taste, then continue stirring until the mixture is bubbling gently around the edges and has thickened slightly.
  9. Transfer the hot dip to a serving bowl or keep warm in the pan, and serve immediately with tortilla chips, vegetables, or as a spread.

Notes

For an extra smoky flavor, you can add a few drops of liquid smoke or char additional peppers directly over the flame before peeling.