Green Chile Queso Recipe: 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 queso blanco?
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.
Homemade Queso Blanco 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 Queso Blanco with Green Chiles
(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 Green Chile Queso Dip 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 & Tricks for Green Chile Queso
- 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 Recipe
Ingredients
- 16 oz light sour cream
- 8 oz package of reduced fat cream cheese Neufchatel cheese
- ½ cup roasted green chile diced
- 15.25 oz sweet whole kernel canned corn drained
- 3 teaspoon cumin
- 2 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ 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
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