Fire-Roasted Pepper Queso DIP
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
This meatless queso dip features fire-roasted Anaheim, red bell, and jalapeño peppers for earthy sweetness and heat. A creamy cheddar base with crème fraîche and Dijon mustard makes it a crowd-pleasing appetizer.
Ingredients
- 3 Anaheim peppers
- 1 red bell pepper
- 1 jalapeño pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup crème fraîche
- 1 tbsp Dijon mustard
- 1 cup shredded cheddar cheese
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 183 mg
- Iron: 0.28 mg
- Magnesium: 13 mg
- Phosphorus: 130 mg
- Potassium: 126 mg
- Zinc: 0.92 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 Anaheim peppers
- 1 red bell pepper
- 1 jalapeño pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 cup crème fraîche
- 1 tbsp Dijon mustard
- 1 cup shredded cheddar cheese
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Let's Cook
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Step 1.
Prepare the grill for direct grilling over medium-high heat.
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Step 2.
Place the 3 Anaheim peppers, 1 red bell pepper, and 1 jalapeño pepper directly over the heat. Rotate the peppers as the skin blackens, about 3–5 minutes per side, until the skin is charred but the flesh is not burned through.
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Step 3.
Remove the peppers from the grill and let cool until safe to handle. Run each pepper under cold water to help remove the skin, then peel off the charred skin. Dice the peppers, discarding the stems and seeds. Set aside.
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Step 4.
In a medium saucepan over medium heat, add 2 tablespoons butter and 2 tablespoons all-purpose flour. Whisk constantly to make a roux, about 3 minutes. If the mixture bubbles or starts to brown, reduce the heat.
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Step 5.
While whisking, slowly pour in 1 cup whole milk and bring to a simmer (do not boil). Stir for 3 minutes, or until the mixture begins to thicken.
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Step 6.
Add ½ cup crème fraîche or sour cream and 1 tablespoon Dijon mustard, stirring for 1 minute until combined.
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Step 7.
Add the diced roasted peppers, 1 cup shredded cheddar cheese, ¼ teaspoon kosher salt, and ⅛ teaspoon freshly ground black pepper. Stir continuously until the cheese is fully melted and the dip is smooth.
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Step 8.
Remove the saucepan from the heat. Transfer the queso dip to a slow cooker or fondue pot to keep warm. Serve immediately.