Ingredients

The following ingredients have 4 Servings
  • 1 lb Velveeta cheese, homemade Velveeta cheese, or your favorite cheese
  • 2 medium poblano peppers
  • 2 teaspoons extra-virgin olive oil
  • 1/2 onion, chopped
  • 1 8- ounce box frozen spinach, thawed and squeezed well with a hand towel until very dry
  • 2 cans fire-roasted diced tomatoes, drained
  • 4 chicken bouillon cubes
  • 3-5 jalapenos, diced
  • 1/2 cup chopped cilantro
  • 1/2 pint heavy cream
  • 2 8- ounce packages cream cheese, softened
  • 1 teaspoon kosher salt and freshly ground black pepper, or to taste; I season this dip liberally to bring out its flavors
  • 1/2 cup chopped cilantro
  • milk, added as necessary if mixture is too thick for your liking

Instruction

  • Line a loaf pan (any pan will do, it will just be a different shape) with saran wrap.
  • Put gelatin and powdered milk into a blender. Add boiling water and process immediately until smooth. Add cheese and continue blending until mixture is very smooth.
  • Pour mixture into pan and smooth out with a spatula. Cover with more saran wrap then refrigerate until firm.
  • Meanwhile, roast your poblano peppers: Place peppers on a baking sheet and place under hot broiler until very black, turning once to ensure the entire pepper is blistered and blackened. Immediately (and carefully) place hot peppers into a resealable plastic bag and close tightly; allow to sit for at least ten minutes or until cool enough to handle. Peel blackened skin from peppers; remove and discard stem and seeds. Chop peppers and set aside.
  • Add extra-virgin olive oil and chopped onion to a preheated skillet and sauté over medium heat for about two minutes. Remove from heat and set aside.
  • Place all ingredients except cilantro, salt, pepper and milk in a large-sized pot on stove over medium-low heat. Heat mixture slowly, stirring occasionally, until mixture is hot and bubbling and cream cheese has completely melted. Season with salt and pepper, taste and add more seasoning as needed. Stir in cilantro and, if desired, add small amounts of milk until you reach your desired consistency.
  • Serve hot with salty tortilla chips.