Green Chile Queso Dip (Printable View)
Creamy melted cheese with roasted green chiles, ready in 25 minutes for any gathering.
# Ingredient List:
→ Dairy
01 - 2 cups shredded sharp cheddar cheese
02 - 1 cup shredded Monterey Jack cheese
03 - 1 cup whole milk
04 - 2 tablespoons cream cheese, softened
→ Vegetables
05 - 1 (4 oz) can diced roasted green chiles, drained
06 - 1 small tomato, diced
07 - 1/4 cup finely chopped red onion
08 - 1 small jalapeño, seeded and minced (optional, for extra heat)
09 - 2 tablespoons chopped fresh cilantro
→ Spices & Seasonings
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon ground cumin
12 - 1/4 teaspoon smoked paprika
13 - Salt and freshly ground black pepper to taste
→ Other
14 - 1 tablespoon unsalted butter
15 - Tortilla chips, for serving
# How to Prepare:
01 - Melt butter in a medium saucepan over medium heat. Add red onion and jalapeño; sauté for 2 to 3 minutes until softened and translucent.
02 - Stir in garlic powder, ground cumin, and smoked paprika. Cook for 30 seconds, stirring constantly, until fragrant.
03 - Pour in whole milk and add cream cheese. Whisk continuously until cream cheese is fully melted and the mixture is smooth.
04 - Gradually add shredded cheddar and Monterey Jack cheeses, one handful at a time, stirring constantly until each addition is completely melted and smooth before adding the next.
05 - Stir in drained diced green chiles and diced tomato. Continue cooking for 1 to 2 minutes until heated through.
06 - Season with salt and freshly ground black pepper to taste. Remove from heat and fold in chopped fresh cilantro.
07 - Transfer to a serving bowl and serve warm with tortilla chips. If the dip thickens as it sits, stir in a splash of milk to reach desired consistency.
# Expert Suggestions:
01 -
- This dip comes together faster than you can set out the chips and it tastes like you spent hours over a hot stove.
- The combination of cheddar and Monterey Jack melting into those smoky cumin scented green chiles creates something genuinely addictive that disappears at every gathering.
02 -
- Shred your own cheese from a block because pre shredded bags are coated in anti caking powder that will make your dip grainy and stubborn about melting.
- Keep the heat at medium or lower once the cheese goes in because boiling cheese sauce separates into an oily puddle that no amount of stirring can fix.
03 -
- Grate the cheese while it is still slightly cold from the fridge because firm cheese shreds cleanly and melts more evenly.
- Keep a ladle or warm milk nearby when serving because a quick stir restores the perfect dippable texture every single time.