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Creamy Hatch Green Chile Queso Dip: Easy 10-Minute Recipe

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This creamy Hatch green chile queso dip comes together in just 10 minutes with simple ingredients. It’s the perfect party appetizer with a smoky, slightly sweet flavor from Hatch chiles and a silky smooth texture.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1/2 small yellow onion, finely diced (about 1/4 cup)
  • 2 cloves garlic, minced
  • 1/2 cup roasted Hatch green chiles, chopped (mild or hot)
  • 2 tablespoons all-purpose flour
  • 1 cup evaporated milk
  • 8 ounces Monterey Jack cheese, freshly shredded (about 2 cups)
  • 4 ounces sharp cheddar cheese, freshly shredded (about 1 cup)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prep your ingredients first. Shred both cheeses fresh, dice onion fine, mince garlic, and measure Hatch chiles.
  2. Melt the butter in a saucepan over medium heat until foamy but not browning, about 1 minute.
  3. Sauté the onion in the melted butter for 2-3 minutes until translucent and sweet-smelling.
  4. Add the garlic and chiles, stir for about 30 seconds until fragrant (do not let garlic brown).
  5. Sprinkle in the flour and stir constantly for 1 minute until pasty.
  6. Slowly pour in the evaporated milk while whisking constantly until smooth and slightly thickened, about 2-3 minutes.
  7. Reduce heat to low.
  8. Add shredded cheese in handfuls, stirring constantly and letting each addition melt completely before adding the next, about 3-4 minutes total.
  9. Stir in cumin and smoked paprika. Taste and add salt if needed.
  10. Garnish with fresh cilantro and serve immediately while hot and gooey. If it thickens too much, stir in a splash of warm evaporated milk.

Notes

Use freshly shredded cheese for best texture. Keep heat on low when adding cheese to prevent graininess. For gluten-free, substitute flour with 1 tablespoon cornstarch mixed with cold water. For dairy-free, use vegan butter, full-fat oat milk, and vegan cheese shreds. Leftovers keep in the fridge for up to 3 days; reheat gently on stovetop with a splash of evaporated milk.

Nutrition

Keywords: queso, Hatch green chile, cheese dip, party appetizer, game day snack, easy queso, creamy queso

Find it online: https://spoonluma.com/creamy-hatch-green-chile-queso-dip-easy-10-minute-recipe/