Gourmet Made Deliciously Simple

Red Chile Queso Dip


Creamy, cheesy, wonderful! This red chile queso dip is exactly what you want to pair your warm tortilla chips with.

Creamy, cheesy, wonderful! This red chile queso dip is exactly what you want to pair your warm tortilla chips with.

UPDATE: This’s Day 4 of 5 Days of Cheesy Dip Series. If you missed the previous recipes, here’s Day 1Day 2 and Day 3. Also, I made a quick video to show you just how easy it is to make this queso dip.


A while ago, when I was shopping in Walmart, I saw a huge bag of dried red chiles. Out of blue, I had this urge to buy it. I had no idea how to use it, had no recipe plans, no particular reason whatsoever. But I got it anyway. It was New Mexican variety, which means they are basically pretty mild dried Anaheim peppers.

Not terribly spicy, this chiles are perfect for a lot of recipes. And it didn’t take me long to come up with an idea though. Cheese-dip-loving-self knew exactly how to put this gorgeous chiles to a good use.

Dried red chiles

So it’s embarrassingly easy to make this red chile queso dip, you guys.

First, we’ll reconstruct the chiles in hot water. Then we’ll blend the chiles with milk in a blender, mix it with cheese and slowly melt until smooth. And there you have it, creamy, cheesy dip with mild notes of red chiles. The secret to ultra creaminess is velveeta!

Creamy, cheesy, wonderful! This red chile queso dip is exactly what you want to pair your warm tortilla chips with.

In just 15 minutes, you could be dipping your warm tortilla chips in this wonderful cheesy dip. Doesn’t it sound wonderful?

Creamy, cheesy, wonderful! This red chile queso dip is exactly what you want to pair your warm tortilla chips with.

Happy snacking!

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Red Chile Queso Dip

Creamy, cheesy, wonderful! This red chile queso dip is exactly what you want to pair your tortilla chips with.

Yield: 2.5 cups

Ingredients:

  • 2 whole dried chiles (California or New Mexican variety)
  • 1 cup (240ml) milk
  • 8oz (225gr) velveeta, grated or cubed
  • 4oz (115gr) mozzarella cheese, grated
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • Salt to taste, optional

Directions:

  1. Boil 1 cup of water and soak the chiles for about 10 minutes.
  2. Drain the softened chiles and place them in a blender/processor with milk. Blend until smooth.
  3. Then strain through fine mesh strainer to remove the bits.
  4. In a medium saucepan, combine milk with chile, cheeses and spices.
  5. Cook over medium heat, stirring frequently, until the cheese is melted and the mixture is nice and smooth, about 5 minutes.
  6. Serve warm with tortilla chips.

To reheat the queso dip, place it in a saucepan and slowly heat it, stirring frequently. Add a little bit of milk, if needed.

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This recipe was originally published on February 20th, 2015.

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8 comments

  1. Looks yummy. Just one thing, in the video you strained the chile-milk mixture before adding it to the other ingredients but that step is not metioned in the directions. If I didn’t see the video I wouldn’t know. 

  2. Craving all the cheesy comforting taste of this red chile queso dip right now. Just divine Shinee!

  3. What a great twist on an old favorite. Looking forward to trying it.

  4. I loved your photos from the trip on Insta! Looks like you had a blast! 
    This dip looks fantastic! I need to make it soon! 

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