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Salsa verde queso is a vibrant dip that combines the rich, velvety texture of queso with the zesty freshness of salsa verde. It’s a game-changer for any gathering, whether you’re hosting a casual get-together, potluck, or party!
I don’t think I’ve ever met anyone who didn’t like queso. It’s creamy, rich, savory, indulgent, and always has me coming back for more. It’s also fun to make because you can really get creative with the flavors and customize them to your liking, just like in this queso blanco and queso fundido.
This salsa verde queso dip combines the bright and tangy flavors of salsa verde with the rich and creamy flavors of queso dip, for the perfect combination in every bite. Buttery onions, garlic, and roasted poblanos add extra layers of flavor that bring this dip to the next level. Here’s why I love this recipe:
- It’s quick and easy. From start to finish, this salsa verde queso is ready in only 35 minutes. Plus, I’ve included slow cooker instructions if you want to prep it ahead of time or make it for a potluck and keep it warm.
- It’s a crowd-pleaser. This queso dip is very mild, making it kid-friendly and great for those who are sensitive to spice. If you want to keep it extra mild, swap the pepper jack for white American or use extra Monterey jack cheese.
Ingredients in Salsa Verde Queso Dip
- Poblano peppers: Roasting poblanos is an extra step that is well worth the effort. It adds a roasted and earthy flavor to the creamy queso that takes everything to the next level.
- Butter: I used salted butter to cook the onions and garlic, but you can use unsalted butter as well.
- Onion and garlic: Buttery onions and garlic give the queso so much extra flavor.
- Cream cheese: Adds some richness and creaminess to the mix that helps to ensure the queso comes out smooth and silky.
- Whole milk: It helps thin out the queso so it’s not super thick. I prefer whole milk to keep the overall creaminess of the queso, but you can also use half and half or even evaporated milk.
- Salsa verde: Adding salsa verde is what makes this queso extra delicious and sets it apart from just regular queso dip. You can use your favorite store-bought brand or make your own with my salsa verde recipe.
- Cheese: I used a combination of pepper jack and Monterey jack cheese for a little spice and some sharpness. When making dips, I highly recommend using cheese that comes in block form. Pre-shredded cheese often has an anti-caking coating on top that makes it hard to melt and get a gooey and delicious melted consistency.
How to Make Salsa Verde Queso Dip
Roast the poblano peppers. Place the poblanos directly under the broiler and roast until the skin is blackened and blistered. Cover them with foil or plastic wrap to soften the skin, then peel off as much of it as you can and discard it. Dice them into small pieces and set aside. You can also remove the seeds if you don’t want the queso to be spicy.
Sauté the onions and garlic in a little butter, then stir in the milk and cream cheese until it has fully melted. Stir in the salsa verde.
Whisk in the cheese a handful at a time until fully melted, then stir in the roasted poblanos and remove the queso from the heat.
Serve with tortilla chips or corn chips.
Recipe Tips
- 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.
- Make it spicy. Cook some diced jalapeños with the onions and garlic for a spicy kick.
- Swap the cheeses. You can use a variation of your favorite cheeses like colby jack or white american. If using aged cheese, like some variations of cheddar, just note that it’s not as creamy and will have a different texture.
Slow Cooker Method
Want to make this salsa verde queso dip even easier? Try it in the slow cooker! I love this method for parties and potlucks because you can keep the slow cooker on the Low or Warm setting to keep the queso nice and ready for when people want it.
- 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.
Serving Suggestions
This salsa verde queso dip is perfect for parties, get-togethers, and potlucks. Here’s are a few ways to eat it:
- With tortilla chips: You can use your favorite store-bought chips, or try making these homemade tortilla chips, baked tortilla chips, or air fryer tortilla chips.
- Smother it: Pour it on top of bean and cheese burritos, chimichangas, or sheet pan nachos for an extra creamy and cheesy meal.
Storing and Reheating
To store, transfer the queso to into an airtight container and refrigerate for up to 1 week.
To reheat, pour the queso into a large saucepan and warm it over medium heat, stirring until it reaches your desired consistency. You may need to add a splash of milk to thin it out as it will likely have thickened during refrigeration.
More Appetizer Recipes
If you tried this Salsa Verde Queso Dip Recipe or any other recipe on Isabel Eats, don’t forget to rate the recipe and let me know how it went in the comments below! I love hearing about your experience making it!
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in November 2016 and has been updated with new photos, more helpful tips, and a better overall recipe.
Photography by Ashley McLaughlin.
I only have shredded cheese. Do you believe it will melt the same or should I half the time?
Hi Candice! I would really recommend block cheese because pre shredded cheese has a coating that keeps it from clumping together in the bag, making it harder to melt. I think it should be okay but the texture might be off.
I’ve tried so many queso recipes from Pinterest. This is the best (and EASIEST) by far!!! Thank you!!! Adding this to my “go-to” recipes!!
Hi Rena! Thank you so much, we’re glad you enjoyed this recipe!
Do you think canned chopped jalapeños would work? If so, how much? Thank you advance!
Hi Cindy! I would suggest maybe using them as a garnish for this recipe. Happy cooking!
Can I make this in a 6qt crockpot without doubling? Not sure if that’ll be too big of a pot for this recipe. Does size of the crockpot matter?
Hi Heid1! It should be fine! I would watch it just in case.
What size crockpot are you using?
Hi Ashley! A 6 or 7 quart crockpot is fine!
Hi Isabel! What size crockpot should I use?! Making this for NYE!
I want to put this on before I leave for work for a game night after work. I leave for work at 8:30am and game night is at 7pm. If I leave on warm all day, will it burn?
Hi Skye! I’m not sure about that! I would hate for it to burn since it would be one for almost 12 hours.
Delicious recipe, thank for sharing.
Thank you, Marlene!