Spicy Hatch Chile Queso Blanco Dip

Recipe by JackyAZ
READY IN: 1hr 10mins
SERVES: 8-10


  • 1
    lb white American cheese
  • 8
    ounces cream cheese
  • 2
    tablespoons whole milk
  • 1
    tablespoon butter
  • 2
    (4 ounce) cans diced hot hatch chiles (or 8oz fresh roasted chiles)
  • 2
    tablespoons chopped cilantro
  • 1
    medium jalapeno pepper, chopped
  • 1
    small habanero pepper, chopped (for even more spice)


  • Grease bottom of the crockpot with butter.
  • Combine the cream cheese, american cheese, remaining butter, green chiles and the peppers in the crockpot.
  • Cover and cook on low heat for 45 minutes.
  • Stir the mixture until well combined and then add a tablespoon of milk at a time until you reach the desired consistency.
  • Cook for another 15-20 minutes, or until the cheese is completely melted.
  • Keep cheese dip in crockpot on the warm setting until ready to serve.