Poblano Cheese Dip

1. 1

   Roast, peel and dice Poblano peppers.

2. 2

   In a stock pot, combine cream cheese and velvetta on a low heat.

3. 3

   Stir occasionally until completely melted and smooth.

4. 4

   Chop green onions and tomatoes.

5. 5

   Small dice Serrano peppers, remove seeds.

6. 6

   Thoroughly clean and chop cilantro (removing sprigs from the main stem).

7. 7

   Combine all veggies together and add lime juice.

8. 8

   When cheese is melted and smooth, stir in all veggies.

9. 9

   Simmer until hot throughout.

* Per serving · 4 servings · Values may vary.

No additional tips available.