Isabel Eats · by Isabel Orozco-Moore★ 4.5 (151)
Salsa Verde Queso Dip
NUTRITION · PER SERVING35M COOK
CAL 25%·PRO 46%
CARBS 13G10% OF CAL
2G FIBER7G SUGAR3G OTHER
FAT 41G74% OF CAL
25G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy and cheesy salsa verde queso dip made with cream cheese and Monterey Jack. Rich and tangy with a touch of heat, perfect for parties.
startermexican🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 poblano peppers
- 2 tablespoons salted butter
- 1 yellow onion, (diced)
- 4 cloves garlic, (minced)
- 8 ounces cream cheese, (cubed)
- 1 cup whole milk
- 1 cup salsa verde
- 8 ounces Monterey jack cheese, (cubed)
- 8 ounces pepper jack cheese, (cubed)
At a glance
PER SERVING · TIME 35M
CAL 25%·PRO 46%
CARBS 13G10% OF CAL
2G FIBER7G SUGAR3G OTHER
FAT 41G74% OF CAL
25G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 1044mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 360mg
- Calcium
- 618mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1044MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.