Ingredients that you will need:
2 roasted Poblano Peppers
1 cup Cheddar Cheese shredded
1 cup of American Cheese ( I use cheese slices)
1 cup of shredded Monterrey jack cheese
8 oz tomatoes diced tomatoes ( Rol- tel can is the best)
1 cup of heavy cream
1 tbsp of garlic powder
1 small red pepper
Place all the cheeses in a small crock pot. Chop up the poblano peppers really good and thin and place in the crock pot. Drain the tomatoes and place the entire can of tomatoes in the crock pot. Stir in 1 tbsp of garlic powder in the mix. Pour the1 cup of the heavy cream in the cheese dip and stir around. Don't throw away whats left of the heavy cream, you might need this later to thin the cheese if it is to thick. Let the dip cook on low for about 2 hours. You can stir it and do taste tests through out the 2 hours, it will not effect the cooking of it. When the cheese is almost done, check to see if the mixture is thick. If it is thick just pour some more heavy cream in it.
It is optional to chop up a small red pepper in the dip, to give it more of a spice.
I hope you enjoy this just as much as my family does. Please let me know your thoughts and your suggestions. I love comments and I try to answer back to every single one of them.
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