Green Chile and Corn Queso Blanco

Hot and Cheesy Green Chile Corn Queso Blanco! The dip every party needs!

I made the yummiest, hot and cheesy dip for the Super Bowl next Sunday {Go Broncos! I’m a native of Colorado after all}. This Green Chile and Corn Queso Blanco is so.dang.good. I could not stop eating it! I love that it’s not your average Velveeta cheese dip, ya know. Something different!

I made this after church on a Sunday.  We go to church from 1:00 pm to 4:00 pm (yes three hours of church).  By the time we round up the kids, help pick up chairs, and quit the chit-chat afterward, it’s 4:30 by the time we get home.  AND WE  ARE STARVING.  There is something about being at church that just makes you hungry! 

I whipped up this dip in less than 10 minutes and it might have been gone int 10 too.  

See that bubbly, golden layer of cheese on top?  It’s a layer of delicious pepper jack cheese–the BEST favorite part.  Underneath it, is a layer of cream cheese, sour cream, corn and green chiles melted together.  With a little more pepper jack cheese and some seasonings to give it some additional flavor.  

And if you want to, you can totally pop this in the slow cooker. Just dump it all in and forget about it for and hour or so! Either way is SO easy. 

Green Chile and Corn Queso Blanco

2014-01-27 01:16:02

hot and cheesy queso blanco loaded with green chiles and corn and pepper jack cheese!

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Ingredients

1. 1 (8 oz) pkg cream cheese
2. 16 oz sour cream
3. 1 (14 oz) corn, drained
4. 1 (7 oz) can diced green chiles
5. 1 1/2 cups pepper jack cheese, shredded
6. 1 1/2 tsp cumin
7. 1 tsp garlic salt
8. salt and pepper to taste

Stove top/Oven

1. Preheat oven to broil. In a medium saucepan, melt cream cheese, sour cream, corn, green chiles and 1/2 cup of the pepperjack cheese together over medium heat. Stir in seasonings. Pour into a 9 inch round pie pan or other shallow baking dish. Sprinkle remaining 1 cup pepperjack cheese over the top and place in the oven. Broil for 2-3 minutes or until cheese starts to bubble and turn golden. Remove from oven and serve with chips!
2. Slow Cooker: Place everything in a small slow cooker and cook on high for 90 minutes.

Notes

1. * sub Greek yogurt for sour cream (or do half greek yogurt, half sour cream)

Kristy Denney https://boysahoy.com/