Prep Time:
20 mins
Cook Time:
35 mins
Additional Time:
20 mins
Total Time:
1 hr 15 mins
Servings:
12
Ingredients
Directions
Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.
Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.
Nutrition Facts (per serving)
| 293 | Calories |
| 22g | Fat |
| 10g | Carbs |
| 16g | Protein |
