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Double Melted Cheese and Red Pepper Dip

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Double Melted Cheese and Red Pepper Dip {aka Ro-Tel Dip or Queso Dip} – Make in the micro in 5 minutes. Dangerously fast and easy for when you’ve just gotta have some cheesy dip!

Double Melted Cheese and Red Pepper Dip with slices of bread - 3 Double Melted Cheese and Red Pepper Dip with slices of bread - 4

I was tempted to call this cheese soup rather than cheese dip because then it would have been okay to just dig in by the spoonful, which is what I wanted to do.

A bowl of creamy soup with diced ingredients, served with sliced bread and fresh vegetable sticks on the side. - 5

Double Melted Cheese and Red Pepper Dip

Ingredients

  • 16 ounces cheese try combinations of American, Monterrey Jack, Pepperjack, Havarti, Gruyere, Velveeta, Swiss, Cheddar or favorite easy-melting cheese
  • 4 ounces cream cheese I used Trader Joe’s Whipped Light
  • 4- ounce can green chilis I used Trader Joe’s fire-roasted green chilis
  • 4 ounces chicken diced or shredded (canned is okay or use leftovers) or 1/2 cup crumbled tofu or tempeh (previously pan-seared if preferred), optional
  • 1 cup diced red bell peppers

Instructions

  • Combine all ingredients in a large microwave-safe bowl, cover with plastic-wrap, and heat on high power to melt, about 3 minutes. Stop and stir and continue to heat in 30-second bursts until cheese has melted can dip can be stirred smooth. Serve immediately with crackers, chips, bread, toasted bread rounds, pita chips, baked tortilla strips, vegetables, or your favorite crudites for dipping.
  • Extra dip may be stored in an airtight container in the refrigerator for up to 4 days and may be gently reheated prior to serving. Based on the type of cheese used, reheating may prove easier with some types (Velveeta, American, Monterrey Jack may be easier to reheat than a sharp cheddar).

Notes

Nutrition

Double Melted Cheese and Red Pepper Dip - AverieCooks.com