Spicy Hatch Chile Queso Blanco Dip
- 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.
cheese, cream cheese, milk, butter, chiles, cilantro, jalapeno pepper, pepper
Taken from www.food.com/recipe/spicy-hatch-chile-queso-blanco-dip-532764 (may not work)