Smoked cheese dip made from Queso Blanco and Hatch Chili Cheddar... creamy, cheesy and delicious!
Hatch Green Chili Cheese Dip
This one is better than Rotel Dip!
Malcom Reed
Ingredients
- 1lb Velveeta Queso Blanco Cheese - cubed
- 12oz Hatch Green Chili Cheddar - shredded (substitute Pepper Jack Cheese if necessary)
- 1- 4oz can Diced Hatch Chilis - drained
- 1/4 cup Whole Milk
-
1 Tablespoon Malcom's Grande Gringo Mexican Seasoning
- 1/2 fresh Pico de Gallo
- Frito's Scoops or Tortilla Chips for dipping
Directions
- Place the cubed Velveeta in a smoker safe dish. Add the shredded cheddar, chiles, milk, and Grande Gringo Seasoning. Stir to combine.
Place on a 350°F grill for 35-40 minutes - stirring often until smooth and bubbly.
Top with the fresh pico de gallo and a sprinkle of Grande Gringo and serve with chips for dipping.