Triple Chile Queso Dip
Author: Heather Scholten · Posted: Jan 30, 2015 · Updated: May 24, 2025
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A quick and delicious recipe for Triple Chile Queso Dip using prepared salsa, chiles, and cheese. This dip recipe comes together quick and is packed with flavor. Serve for your next game day or Super Bowl party.
Why I Love this Recipe
It’s the last couple of days of searching the interwebs for “just one more” appetizer to toss on the table for this sunday’s big game. Wings, check! Chips & guac, check! Well don’t forget this quick and super delish queso dip. Serve with chips, veggies, a snorkel or a giant spoon and your football lovin’ fans will be diving in head first.
So Pats or Hawks? Being from the PacNW – I have to toss my hat in for the Seattle Seahawks. We plan on being glued to the TV with a table full of (healthy) noshables this Sunday. My kids aren’t too stoked about the healthy part, but I am on my way to a new me and a table full of sweets isn’t on my eating plan. 🙂 Whoever you’re rooting for, I hope you have the best Super Bowl Sunday ever.
Ingredients & Substitutions
- Salsa – your favorite salsa will work great
- Cheese – american and provolone cheeses
- Milk
- Anaheim Chiles
- Poblano Chiles
- Jalapeños
- Shallot
- Milk
- Butter
How to Make
Melt butter in a medium sauce pan over medium-high heat. Add in shallots, jalapeno, poblano chiles, Anaheim chiles and salt. Saute until tender, about 5 minutes. Sprinkle the flour over and stir to coat vegetables. Slowly add the milk, whisking constantly, until incorporated. Allow to thicken, about 2-3 minutes. Add the cheeses and stir until melted. Pour into a warm serving dish and top with salsa. Serve immediately with tortilla chips.
Tips & Tricks
- Make this recipe in a small crockpot or slow cooker to keep it warm throughout your party.
- Chop all ingredients the day before to make assembly quick.
- Store in an airtight container and heat slowly over low heat, don’t boil or it will burn the cheese to the pan.
Triple Chile Queso Dip
Ingredients
- 1 tablespoon butter
- 1 tablespoon shallot, diced
- 1 jalapeno, stemmed, seeded & diced
- 1 tablespoon poblano chile pepper, diced
- 1 tablespoon Anaheim chile pepper, diced
- ¼ teaspoon salt
- 1 tablespoon all purpose flour
- 1 cup whole milk
- 1 cup American cheese, cubed, such as Velveeta
- 1 cup provolone cheese, shredded
- ¾ cup salsa, such as Sabra Roasted Garlic salsa
- Tortilla chips, for serving
Instructions
- Melt butter in a medium sauce pan over medium-high heat. Add in shallots, jalapeno, poblano chiles, Anaheim chiles and salt. Saute until tender, about 5 minutes. Sprinkle the flour over and stir to coat vegetables. Slowly add the milk, whisking constantly, until incorporated. Allow to thicken, about 2-3 minutes. Add the cheeses and stir until melted. Pour into a warm serving dish and top with salsa. Serve immediately with tortilla chips.
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Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
This looks yummy! Even though I missed making it for the Super Bowl, it seems to me a nice, cheesy dip would go well in mid-March, with maybe some crusty French bread 🙂 Love your site, it looks like you have all kind of yum here.
We don’t typically watch the game…. I know, how anti-American of me. However since New England is playing… we might have to. If so, this queso is going to be on my table!
PS So glad to see you blogging! Now…. I need to follow suit and get my own post up.