A quick and delicious recipe for Triple Chile Queso Dip using prepared salsa, chiles, and cheese. Â 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. Â Wings, check! Â Chips & guac, check! Â Well don’t forget this quick and super delish queso dip. Â 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 tbsp butter
- 1 tbsp shallot, diced
- 1 jalapeno, stemmed, seeded & diced
- 1 tbsp poblano chile pepper, diced
- 1 tbsp anaheim chile pepper, diced
- ¼ tsp kosher salt
- 1 tbsp 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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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
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.