Italian Queso is oh so Delizioso!!! I made this for our Super Bowl feed and it was a BIG hit. Good thing cause the game was borrringgg!!
The inspiration for this dip came from a recipe I found on Pinterest from the blog Buns In My Oven. As usual I changed it up adding some pickled
Pepperoncini peppers, capers, and different kinds of cheese.
Add Your Imagination
You could also add pepperoni, salami, roasted red peppers, artichoke hearts, spinach, capers…so many options. Hey and the really great thing about this dish; it’s super easy!
Chop the olives, garlic, peppers, and cheeses. Mix everything together, put in a cast iron skillet and cook for 20-30 minutes. That’s it! Couldn’t get any easier unless someone else did it😉.
No need to add salt because the olives take care of that naturally.
Warm, gooey delizioso Italian queso dip.
- 1/2 block Queso Velvetta white kind
- 2 cup pepper jack cheese grated
- 1 cup green olives sliced
- 1 cup black olives sliced
- 1/2 cup pickled peppercini peppers chopped
- 3 cloves garlic minced
- 1/2 cup mayo
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/2 tsp rosemary garlic seasoning
- 1/2 tsp Italian seasoning
Preheat to oven to 350o Cut Velveeta cheese into cubes and mix in a medium mixing bowl with grated pepper jack cheese.
Chop all veggies and add to cheeses and rest of ingredients. Mix until everything is incorporated.
Scoop bowl mixture into oil sprayed cast iron skillet. Bake for 20-30 minutes or until golden and melted.
Serve with pita chips, tortillas, sliced bell peppers, cauliflower slices, broccoli, celery. Enjoy!
Done in 30 minutes
This dip would also be really good baked with chicken replacing the Velveeta with cream cheese. Or as a filling for a scooped out loaf of french bread baked. Yummmmmm!
Hey if you’re in the mood for Italian but don’t want all the ooey gooey richness of this recipe try my Italian Chicken Salad for more protein and less fat!
As always Enjoy!!!
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