Description
A spicy and creamy cheese dip made with roasted Hatch chiles, perfect for parties or game day snacking.
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 roasted Hatch chiles, peeled and chopped
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt to taste
- 1/2 teaspoon cumin (optional)
- Chopped cilantro for garnish (optional)
- Tortilla chips for serving
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the chopped Hatch chiles and cook for 2 minutes.
- Sprinkle in the flour and stir continuously for 1-2 minutes to form a roux.
- Gradually whisk in the milk and cream, stirring constantly until the mixture thickens, about 3-5 minutes.
- Reduce heat to low and add the shredded cheeses, stirring until melted and smooth.
- Season with salt and optional cumin to taste.
- Garnish with chopped cilantro if desired.
- Serve warm with tortilla chips.
Notes
- Use medium or hot Hatch chiles depending on your spice preference.
- For a smoother dip, blend the mixture before adding cheese.
- Can be kept warm in a slow cooker for serving at parties.
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 2g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 55mg