Combine Hatch pepper white Cheddar cheese, cream cheese, milk, jalapeno peppers, butter, white pepper, and cumin in a 1-1/2-quart slow cooker. Cover and cook on LOW heat for 1-1/2 hours or until heated through. Serve with chips or over walking tacos.
Recipe
Appetizer
Hatch Pepper Queso
Primary Media
Description
The MVP of game day dips: queso. Especially if it's our recipe for spicy Hatch Pepper Queso dip.
Servings and Ingredients
Ingredients
Serves 24
Quantity | Ingredient | Add |
---|---|---|
2 ½ c. Hatch pepper white Cheddar cheese, grated, about 7-oz. | ||
1 (8-oz.) pkg. Hy-Vee plain cream cheese, cut into cubes | ||
1 c. Hy-Vee 2% reduced-fat milk | ||
1 (4-oz.) can Hy-Vee diced hot jalapeno peppers, drained | ||
1 tbsp. Hy-Vee unsalted butter | ||
¼ tsp. ground white pepper | ||
¼ tsp. Hy-Vee ground cumin |
Things To Grab
- 1-1/2-quart slow cooker
Directions
Nutrition facts
Servings
70 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 20mg
- Sodium: 190mg
- Total Carbohydrates: 2g
- Protein: 3g
Daily Values
0%
Iron 0%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 0%