Hatch Chile Queso Blanco Dip
It is Hatch Chile season and this Queso Blanco Dip is the perfect recipe to highlight the smokiness and flavor of roasted Hatch Chiles.
Ingredients
- 8 oz pepper jack cheese diced
- 8 oz white cheddar cheese diced
- 4 oz white Velveeta cheese diced
- 1 can evaporated milk
- 1 cup diced onion
- 1 garlic clove minced
- 1 cup Hatch Chiles diced
- 1 tablespoon avocado oil
- Lime tortilla chips for serving
Instructions
- In a skillet add the oil and onions and sauté for about 5-7 minutes over medium-high heat until the onions are translucent.
- Add the minced garlic clove and cook for 1 minute.
- Add the evaporated milk and start adding the diced cheese starting with the Velveeta, slowly whisking until fully incorporated before adding more cheese.
- Reduce the heat to medium and continue adding the cheeses and whisking until you create a smooth sauce.
- Add the diced Hatch Chiles and remove from the heat. Add salt and pepper as needed.
- Serve with lime tortilla chips and enjoy immediately.
Notes
Keep the dip warm in a slow cooker or over the stove top in the lowest setting.
If the dip starts getting too thick, add a splash of milk and stir until you achieve the desired consistency.