Queso Popper Dip

A yummy blending of traditional Queso dip with Jalepeno popper dip, turns into a wonderful, creamy, spicy baked dip that is great for any game or party.

You can spice it up or play it safe, to your own liking by adding or reducing the Jalepeno's.  So feel free to play around with it!

I know you'll think the shredded cheese is not necessary, but I like how it blends with the other cheeses and also helps make is a  thicker (stick to the chip) dip.

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Queso Popper Dip

1 (16  oz) block Velveeta, cubed small
1 (8 oz) block softened cream cheese
1 (14 oz) can tomatoes w/ green chiles, drained well
1 cup shredded cheese (cheddar or taco blend )
1/2 - 3/4 cup diced jalepenos
1/4 cup Panko bread crumbs
1/4 cup grated Parmesan cheese

Preheat oven to 350°
In mixing bowl, add cream cheese, shredded cheeses, tomatoes, and jalepenos. Blend till mixed well.
Gently fold in the Velveeta cubes.
Spread mixture evenly in a baking dish (8 " square or 2 qt. casserole)
Sprinkle both bread crumbs and Parmesan cheese evenly over the top.
Bake 15-30 minutes until dip is melted and bubbly and topping is browned.

Serve warm with tortilla chips.

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