Roasted Hatch Chile Queso Dip

The roasted chiles add such a fantastic flavor to what is your pretty-much-standard queso dip (which is mighty good to start with). Nice and creamy, this is the perfect dip for a party.

Course Appetizer

Cuisine American

Keyword cheese, dip

Prep Time 10

Cook Time 15

Total Time 25

Servings cups

Calories 592kcal

Author Based on a recipe from The Wicked Noodle

Equipment

Ingredients

¼ cup extra virgin olive oil
1 medium onion minced
2 cloves garlic minced
2 tablespoons all-purpose flour
1 12 ounce evaporated milk
kosher salt to taste
ground white pepper to taste
6 cups Mexican-style cheese to taste
½ - 1 cup half and half
6 Hatch chiles roasted, stems, membranes and seeds removed, minced

Instructions

Heat oil over medium heat in a large saucepan.
Add the onion and cook for 5 minutes or until the onion starts to soften.
Add the garlic, stir and cook another minute.
Add the flour, stir, and cook for 2 minutes.
Whisk in the evaporated milk. Stir and cook until the mixture thickens.
Add salt and pepper and stir.
Stir in the cheese until melted.
Slowly stir in the half and half until the sauce reaches the desired thickness.
Stir in the Hatch chiles and serve warm.

Notes

If the dip is too thick, stir in a (very) little more of the half and half.

Nutrition