Ancient Crunch
Appetizer
This creamy Queso Dip combined with our Hatch Chile chips makes for the ultimate snack duo. The dip is rich, melty, and just the right amount of spicy. There's sharp cheddar for tang, Colby Jack for creaminess, and fresh toppings to brighten it up. Easy to make and packed with flavor, it’s the kind of dish that disappears fast.
MASA Chips Hatch Chile, for serving
2 tbsp salted butter
2 tbsp all-purpose flour
½ cup heavy cream
½ cup whole milk
¼ tsp garlic powder
½ tsp onion powder
8 oz extra sharp cheddar, shredded
4 oz Colby Jack cheddar, shredded
1 tomato, diced (for topping)
¼ sweet onion, diced (for topping)
1 poblano pepper, sliced (for topping)
Make the base. In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a smooth paste (this is your roux).
Add the dairy. Slowly pour in the heavy cream and milk, whisking constantly. Bring to a gentle boil and cook until the mixture thickens slightly.
Season. Reduce the heat to low and whisk in the garlic and onion powder.
Melt the cheese. Add the shredded cheeses a handful at a time, stirring until the dip is smooth and creamy. If it feels too thick, whisk in a tablespoon of milk at a time until it’s just right.
Top it off. Spoon the cheese dip into a serving bowl and top with fresh tomato, onion, and poblano pepper.
Serve. Grab a bag of MASA Hatch Chile chips, dip, and enjoy the crunch-meets-cream combo.
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