Queso is one of those dishes that is so easy to make, yet so delicious. We include it at most parties as an appetizer (notice we have a serving bowl exclusively for queso, that's how serious we take cheese). Everyone goes straight to it and there are never leftovers. We love changing it up with different spices and add in's. To celebrate National Queso Day we stuck to basics and just added some roasted hatch chiles. It is the time of year that roasted chiles are in abundance. We buy enough of them from local farms to freeze them for future use but, nothing beats coming home and making something with them right away.
This dip stays saucy for a long time so a heat source isn't usually needed. If you like it to stay piping hot, you can serve in a mini crockpot or chaffing dish with a flame underneath it. Just make certain to keep an eye on it, as it can scorch.
INGREDIENTS 1 c chicken broth 4 oz cream cheese 4 oz velveeta 1/2 c roasted hatch chiles, chopped 2 t garlic powder 1 t ancho chile powder
DIRECTIONS 1. In a medium saucepan heat chicken broth, once warm add cream cheese and Velveeta. 2. Stir until mixture becomes smooth, add spices and chiles. Stir to combine. 3. Serve with chips, veggies or anything else you can dream up.