Ingredients

• 2 poblanos peppers , halved lengthwise and seeded
• 2 Anaheims peppers , halved lengthwise and seeded
• 1 fresh jalapeno pepper , halved lengthwise and seeded
• 2 pounds processed cheese food , such as Velveeta ®
• 3 large roma , plum
• 1 large white onion , diced
• 1 tablespoon butter
• 2 teaspoons ground cumin
• 0.25 cups heavy whipping cream

Instructions

1. 1 Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.
3. 3 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.
4. 4 Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
5. 5 Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.

Nutrition per serving