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Creamy Roasted Hatch Green Chile Queso Dip

creamy roasted hatch green chile queso dip - featured image
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A smooth and mildly smoky queso dip featuring roasted Hatch green chiles and a blend of melted cheeses, perfect for parties and quick snacks.

Ingredients

Scale
  • 4 medium-sized roasted Hatch green chiles, peeled and chopped
  • 8 oz cream cheese, softened
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • ½ small onion, finely diced (optional)
  • ½ teaspoon ground cumin
  • Salt to taste (start with ½ teaspoon)
  • Freshly ground black pepper to taste
  • Small handful fresh cilantro, chopped (optional for garnish)

Instructions

  1. Preheat grill or oven broiler to high. Place chiles on a baking sheet or grill pan and roast for 10-12 minutes, turning every 3-4 minutes until skins are blistered and blackened.
  2. Remove chiles and place in a bowl, cover tightly with plastic wrap or kitchen towel to steam for 10 minutes.
  3. Peel off charred skins, remove seeds if desired, and chop chiles finely.
  4. In a medium saucepan, melt butter over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
  5. Add minced garlic and cook for 30 seconds until fragrant.
  6. Sprinkle flour over mixture and stir constantly for 1-2 minutes to cook out raw flour taste.
  7. Slowly whisk in milk, ensuring no lumps form. Add cumin, salt, and pepper. Continue whisking until mixture thickens and bubbles gently, about 3-5 minutes.
  8. Reduce heat to low. Add cream cheese in chunks, stirring until melted and smooth.
  9. Gradually add shredded Monterey Jack and sharp cheddar cheeses, stirring constantly until fully melted and creamy. Add more milk if dip is too thick.
  10. Stir in roasted chiles and cook for 2-3 minutes to infuse smoky flavor. Adjust salt and pepper to taste.
  11. Transfer dip to a warm serving bowl, garnish with chopped cilantro if desired, and serve immediately with tortilla chips, sliced veggies, or warm bread.

Notes

If dip thickens too much when cooling, gently reheat over low heat with a splash of milk while stirring. Roasting and steaming chiles properly is key for smoky flavor and easy peeling. Use low heat when melting cheese to avoid graininess. For gluten-free, substitute flour with gluten-free blend or cornstarch. For dairy-free, use coconut milk and dairy-free cream cheese alternatives.

Nutrition

Keywords: queso dip, Hatch green chile, roasted chile, party dip, creamy dip, cheese dip, spicy dip, appetizer

Find it online: https://vexifood.com/creamy-roasted-hatch-green-chile-queso-dip-recipe-easy-and-perfect-for-parties/