Print

Best Hatch Chili Queso Dip for Game Day

hatch chili queso dip - featured image
Print Recipe

This smoky, creamy, and slightly spicy queso dip is made with real cheese, fire-roasted Hatch chiles, and a secret ingredient—cream cheese. It’s the perfect game day appetizer that comes together in under 20 minutes and always disappears first at parties.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 4 ounces cream cheese, softened and cut into cubes
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded
  • 1 cup fire-roasted Hatch chiles, chopped
  • 1 small jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • Optional: pickled jalapeños and pickling liquid for extra tang and heat

Instructions

  1. Prep your ingredients: Shred cheeses, chop chiles, mince jalapeño and garlic, and measure everything out before starting.
  2. Melt the butter: Place a medium saucepan over medium heat and add 2 tablespoons of butter. Let it melt completely until it foams slightly but does not brown.
  3. Make the roux: Add 2 tablespoons of flour and whisk constantly for about 1 minute until the mixture forms a thick paste and smells slightly nutty.
  4. Slowly add the milk: Pour in 2 cups of whole milk, a little at a time (about 1/4 cup increments), whisking continuously until smooth and bubbling gently. This takes about 3-4 minutes.
  5. Add the cream cheese: Drop in 4 ounces of cubed cream cheese and whisk until completely melted, about 2 minutes. The sauce will become thick and velvety.
  6. Add spices and aromatics: Stir in minced garlic, ground cumin, and kosher salt. Cook for about 30 seconds until fragrant.
  7. Add the cheeses: Reduce heat to low. Add shredded cheddar and Monterey Jack cheese, one handful at a time, whisking until each addition is fully melted before adding the next.
  8. Fold in chiles and jalapeño: Stir in chopped Hatch chiles and minced jalapeño until evenly distributed.
  9. Taste and adjust: Dip a chip and taste. Adjust salt or heat as desired (add pickled jalapeño juice or hot sauce for more heat).
  10. Serve immediately: Pour into a serving bowl, garnish with fresh cilantro, and serve with tortilla chips, sliced bell peppers, or warm soft pretzels. Keep warm in a small slow cooker if not serving right away.

Notes

For best results, use freshly shredded cheese (pre-shredded contains anti-caking agents that cause graininess). Keep heat on low when adding cheese to prevent separation. If queso thickens too much, thin with a splash of warm milk or beer. Can be made a day ahead and reheated gently. Not recommended for freezing.

Nutrition

Keywords: Hatch chili queso, game day dip, queso dip, Hatch chile recipe, cheese dip, party appetizer, football food, creamy queso, spicy queso

Find it online: https://lenatable.com/best-hatch-chili-queso-dip-for-game-day/