Cheese and Chile Dip

My family loves this simple dip, which is both creamy and spicy. We serve it with crackers and tortilla chips, as well as celery, jicama, and carrot sticks. My local Latin market carries the dry, piquant Cotija, a cow’s milk cheese from Michoacán, Mexico.


  • 2 red bell peppers
  • 1 Anaheim chile
  • ½ cup (4 oz/125 g) crème fraîche
  • ½ cup (4 oz/125 g) sour cream
  • ½ cup ( oz/75 g) crumbled Cotija cheese
  • 1 jalapeño chile or 2 serrano chiles, including seeds, stemmed and minced
  • ¼ white onion, minced (about 3 Tbsp)
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cumin
  • Sea salt


Preheat the broiler.

Arrange the bell peppers and Anaheim chile on a small rimmed baking sheet, slide under the broiler, and broil, turning as needed, until blistered and charred on all sides. Transfer the peppers and chile to a resealable plastic bag, seal closed, and let cool. When cool enough to handle, remove the peppers and chile from the bag and peel away the charred skin with your fingertips. Slit the pepper and chile lengthwise, discard the seeds and ribs, and chop the flesh finely.

In a bowl, combine the crème fraîche, sour cream, cheese, jalapeño chile, and roasted peppers and Anaheim chile and mix well. Stir in the onion, cayenne, and cumin. Season with salt.

Serve at once, or cover and refrigerate for up to 1 week. Return to room temperature before serving.