Green Chile Queso Blanco 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!

INGREDIENTS YOU’LL NEED FOR GREEN CHILE QUESO BLANCO DIP:

• 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 GREEN CHILE QUESO BLANCO DIP:

(full recipe card below)

1. Preheat oven to broil. If your oven requires a broil temperature, I go with 550°F.
2. Add the sour cream and cream cheese to a saucepan and heat over medium heat.
3. Stir until cream cheese is melted and combined.
4. Add in the green chiles, corn, cumin, garlic powder, salt, and black pepper. Stir until combined.
5. Add in half the pepper jack cheese and slowly stir until it’s melted and combined.
6. Pour into a shallow baking dish.
7. Sprinkle the other half of the pepper jack cheese over the top.
8. Broil in the oven for 3-4 minutes (watching closely), just until the cheese begins to brown.
9. Remove from oven and allow to cool for a couple of minutes before serving with your favorite crackers, veggies, or chips!

CAN THIS 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.

TIPS AND TRICKS WHEN MAKING GREEN CHILE QUESO BLANCO DIP:

• 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.

INTERESTED IN SIMILAR RECIPES? TRY ONE OF THESE:

• Jalapeno Artichoke Dip
• Skinny Guacamole
• Bacon Ranch Dip

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