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)

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 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:

Green Chile Queso Blanco Dip

Author: Kara – Sweetly Splendid
Prep Time: 10 min
Cook Time: 2 min
Total Time: 12 minutes
Yield: 6 1x
Category: Dips
Method: Oven & Stove
Cuisine: Tex Mex

Description

This recipe is the perfect cheesy, spicy dip to take to parties or just save for yourself at home!

Scale

Ingredients

16oz light sour cream
8oz package of reduced fat cream cheese (Neufchatel cheese)
1/2 cup roasted green chile, diced
15.25oz 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

Serving Size: 1/4 cup
Calories: 208
Sugar: 7
Sodium: 480
Fat: 15
Saturated Fat: 10
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 8
Fiber: 1
Protein: 10
Cholesterol: 49

Keywords: dip, dips, green chile, corn, cheese