Green Chile Queso Dip: A Hall of Fame Party Dip
Roasted green chile is one of the quick ways to win me over. I love it so much.
Growing up with green chile, I took it for granted because when I moved away I missed it.
Now, I keep a full freezer stocked up so that I can get my green chile fix any time I want.
For those of you who aren’t deep & true green chile lovers like myself, you’ll still absolutely love this Green Chile Queso Blanco Dip.
Anytime I take this to a party or get together, I take two. Why two?
Because the first one is gone in a matter of minutes. It basically ensures that everyone has a chance to have some.
I have yet to take this dip somewhere that it wasn’t devoured. It’s so good!
What is White Queso Dip?
Queso blanco is “white cheese” in Spanish. This queso blanco dip is a combination of white cheese and peppers to make a flavorful dip.
Queso blanco itself refers to any form of white cheese, but in this case, is a dip.
Green chile queso blanco combines sour cream with cream cheese, green chile, and spices to give you a dip perfect for tortilla chips.
Green Chile Queso Dip Ingredients
- light sour cream
- reduced fat cream cheese (Neufchatel cheese)
- roasted green chile
- sweet whole kernel canned corn
- cumin
- garlic powder
- salt
- ground black pepper
- pepper jack cheese
How to make White Queso Dip with Cream Cheese
(full recipe card below)
- Preheat oven to broil. If your oven requires a broil temperature, I go with 550°F.
- Add the sour cream and cream cheese to a saucepan and heat over medium heat.
- Stir until cream cheese is melted and combined.
- Add in the green chiles, corn, cumin, garlic powder, salt, and black pepper. Stir until combined.
- Add in half the pepper jack cheese and slowly stir until it’s melted and combined.
- Pour into a shallow baking dish.
- Sprinkle the other half of the pepper jack cheese over the top.
- Broil in the oven for 3-4 minutes (watching closely), just until the cheese begins to brown.
- Remove from oven and allow to cool for a couple of minutes before serving with your favorite crackers, veggies, or chips!
Can Queso with Cream Cheese be made ahead of time?
It can! I would recommend if you’ll be making this ahead of time to make it through until you top with cheese.
You could then cover it with a lid or foil and place in the fridge until you’re ready to serve.
I would save broiling it for immediately before serving so that the dip is hot and the cheese topping isn’t cold.
Green Chile Queso tips & tricks
- If you don’t have fresh roasted green chiles, feel free to use jarred or canned, just be sure they are roasted
- I prefer to use the light and reduced fat versions of cream cheese and sour cream. You can also use the full fat versions and this recipe will work out great. I would however, not recommend using the fat free versions. It will completely change the texture of the recipe.
- You could swap out frozen corn for the canned corn, just be sure to completely thaw and drain the water from the frozen corn before using.
- I find that a pie plate or similar shallow dish works great for this recipe.
How to store this Green Chile Queso Recipe
Green Chile Queso should be stored in an airtight container in the refrigerator for up to 3 days.
Can you freeze queso dip?
I don’t recommend freezing queso dip. Due to the dairy content, while it will still be edible, the texture may change completely.
Cream Cheese Queso FAQs
You can use a variety of cheese for queso depending on your personal tastes. Any sort of cheese that melts well will work. Some great options are Monterey jack, cheddar, pepper jack, and colby jack.
White queso is made with white based cheese while regular queso dip is made with yellow cheese.
When stored properly, white queso is good for up to 3 days.
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White Queso Dip with Cream Cheese
Ingredients
- 16 oz light sour cream
- 8 oz package of reduced fat cream cheese Neufchatel cheese
- 1/2 cup roasted green chile diced
- 15.25 oz sweet whole kernel canned corn drained
- 3 tsp cumin
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 1/2 cups pepper jack cheese shredded & divided
Instructions
- Preheat oven to broil. If your oven requires a broil temperature, I go with 550°F.
- Add the sour cream and cream cheese to a saucepan and heat over medium heat.
- Stir until cream cheese is melted and combined.
- Add in the green chiles, corn, cumin, garlic powder, salt, and black pepper. Stir until combined.
- Add in half the pepper jack cheese and slowly stir until it’s melted and combined.
- Pour into a shallow baking dish.
- Sprinkle the other half of the pepper jack cheese over the top.
- Broil in the oven for 3-4 minutes (watching closely), just until the cheese begins to brown.
- Remove from oven and allow to cool for a couple of minutes before serving with your favorite crackers, veggies, or chips!
Notes
- I prefer light sour cream and reduced fat cream cheese in this, but you can use full fat versions of both if you prefer. I would not use fat free of either version as it would change the texture.
- If you don’t have fresh roasted green chiles, you can use canned green chiles.
- If you want to make this dip ahead of time, I recommend making it through until topping the cheese and broiling shortly before serving.
- To see my preferences for brands and types of ingredients, please see the full blog post
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
