Loaded with lots of sweet corn and zippy roasted green chiles, this hot cheesy queso dip is nearly impossible to stop eating!
It’s a queso kinda-Monday! Okay, seriously what day isn’t? A sad day, that’s what.
ANYWAYZ….hi! How was your Father’s Day weekend? Did you treat Dad to some knock-your-socks off grilling yesterday? Did you shower him with manly gifts like electric saws and lawn mowers?
I swear, I have the worst time shopping for all men. Seriously, it’s SO darn hard for me to find ANYTHING I think they’ll like! So I went lame this year and gave my dad a super-nice card and I plan to go shopping for something nice for him this week.
Okaaay the sugary-sweet card MAY have been a plot to get on Dad’s good side since he’s currently helping me find a new car to buy and I’d KINDA like the process to go a little quicker than it has been.
I kid of course. Love ‘ya, Dad! ♥
Now can we talk about the ONE thing that I’m on my knees beggin’ you to make for your next summer get-together? Or really, anytime you have that hot cheesy craving.
Which would be all the time I’m assuming….
You’re probably thinking right about now: Wait, Sarah are you confused or something? It’s mid-June and you’re sharing hot cheesy apps? YES. This is the summer-themed, green chile-packed, sweet corn-loaded version of queso dip and it is wicked awesome.
Just because it’s million degrees outside doesn’t mean you should forgo the warm cheesy dip. EVER. That’s just a cold-hard rule.
Today’s post was made possible thanks to the awesome people over at Hatch Green Chile who were super-generous enough to send me a bunch of their frozen whole hatch green chiles!
These green chiles are so DANG GOOD. They’re roasted to perfection and packed with just the right amount of zippy heat. Love, love, love! I may never go back to canned green chiles again.
I’ll be honest here and tell you that when I opened the box they sent me I did NOT expect to find whole-roasted green chiles in there, but that was definitely a pleasant surprise! The creative recipe inspiration juices started a’flowin pretty much instantly.
A hot, cheesy, slightly-spicy and oh-so addicting queso was born because, hey! I had an awful craving at the time. And I still do.
Those of you who are clearly my cheese soulmates: you are in for the cheese ride of your LIFE!
There’s cheese upon cheese loaded into this queso. I used cheddar cheese because it’s my FAV, but you could also use mozzarella or montery jack. Why not just use it all??
Oh, and I also threw sweet corn into the mix too, because that is my life right now. It’s sweet, fresh flavor sings a pretty sweet song when combined with the zippy roasted green chiles.
The two were absolutely meant to live happily ever after in their swimming pool of gooey cheese. Hooooozah!
At least until the chips decide go skinny-dipping.
Is your Monday looking brighter yet? Maybe you’d better join the chips and go FACEPLANTING.
- 1 tablespoon butter
- 3/4 cup finely chopped Hatch green chiles (if using frozen, thaw)
- 3/4 cup sweet corn (if using frozen, thaw)
- 1 tablespoon white whole wheat flour
- 1 cup whole milk
- 1-1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika, optional
- Minced cilantro for garnishing, optional
- Chips for dipping
- Place butter in a medium saucepan over medium-high heat. Add green chiles and corn and saute 4-5 minutes. Whisk flour into mixture and slowly add milk until smooth.
- Bring sauce to a low simmer, stirring frequently until thickened. Remove from heat and whisk in shredded cheese until melted. Season dip with salt and pepper to taste and add paprika and garnish with cilantro if desired.
- Serve queso dip warm with chips.
Try these other party-starter dips next time!