This Green Chile Cheese Dip is creamy, melty, and packed with just the right amount of mild heat! Loaded with gooey cheese and flavorful green chiles, it’s smooth, comforting, and perfect for dipping chips, drizzling over nachos, or serving at any party where bold flavor is a must.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk warm
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
- 1 4 oz can diced green chiles, drained
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon ground cumin optional, for depth
- Salt to taste
- Freshly ground black pepper to taste
Instructions
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Make the roux
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In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until smooth and lightly bubbly.
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Add the milk
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Slowly pour in the warm milk while whisking continuously to prevent lumps. Cook for 2–3 minutes, stirring often, until the mixture thickens slightly.
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Melt the cheese
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Reduce heat to low. Add the Monterey Jack and cheddar cheese a little at a time, stirring until completely melted and smooth.
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Season and finish
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Stir in the diced green chiles, garlic powder, onion powder, cumin (if using), salt, and pepper. Cook for 1–2 more minutes, until creamy and heated through.
