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Creamy Smoked Queso Dip Recipe with Roasted Hatch Green Chiles

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A creamy, smoky queso dip featuring roasted Hatch green chiles and a blend of smoked cheeses, perfect for parties and casual get-togethers.

Ingredients

Scale
  • 4–5 medium Hatch green chiles, roasted, peeled, and seeded (fresh or jarred roasted)
  • 8 oz shredded smoked cheddar and smoked Monterey Jack cheese blend
  • 4 oz cream cheese, softened
  • 1 cup whole milk (or half-and-half for extra richness)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • A handful fresh cilantro, chopped (for garnish)

Instructions

  1. Roast the Hatch green chiles over a gas flame or under a broiler until skins blister and blacken (about 5-7 minutes), turning occasionally. Place in a bowl, cover with plastic wrap for 10 minutes to steam. Peel skins, remove seeds, and roughly chop. Skip if using jarred chiles.
  2. In a medium saucepan, melt butter over medium heat. Add diced onion and cook until translucent, about 4 minutes. Add minced garlic and jalapeño (if using) and sauté for 1-2 minutes until fragrant.
  3. Sprinkle flour over sautéed veggies and whisk constantly for 1-2 minutes to cook out raw flour taste.
  4. Slowly pour in whole milk while whisking continuously to avoid lumps. Bring to a gentle simmer and cook until slightly thickened, about 3-5 minutes.
  5. Lower heat to medium-low. Add cream cheese in chunks, stirring until melted and combined. Gradually add shredded smoked cheddar and Monterey Jack, stirring constantly until smooth and creamy.
  6. Stir in roasted Hatch green chiles, cumin, smoked paprika, salt, and pepper. Adjust seasoning as needed. Add a splash of milk if dip is too thick.
  7. Let dip warm through for 1-2 minutes, stirring often. Sprinkle with chopped fresh cilantro before serving.

Notes

Use freshly shredded cheese for best melting and smooth texture. Roast chiles carefully and let them steam for easy peeling. Keep heat moderate when melting cheese to avoid clumping. For dairy-free, substitute cream cheese and milk with cashew cream and plant-based milk. Jarred roasted chiles can be used if fresh are unavailable.

Nutrition

Keywords: queso dip, smoked queso, Hatch green chiles, creamy dip, party dip, smoky cheese dip, easy queso

Find it online: https://magnetmeal.com/creamy-smoked-queso-dip-recipe-with-roasted-hatch-green-chiles-easy-and-perfect/