SOUTHWESTERN CHILE DIP
In this flavorful recipe from Marcy Inspired, discover how to make “Master Po’s Southwestern Chile Dip,” a crowd-pleasing dish perfect for any Super Bowl party. This melty, cheesy dip features Hatch green chiles, fresh mushrooms, and roasted tomatoes and onions, delivering a bold Southwestern kick. Originally shared by viewer Hector Escobar, this dip is sure to be a winning addition to your party table.
Video
Ingredients
- 1 32oz. block of Velveeta, cut into cubes
- 2 10oz. cans cream of mushroom soup
- 9-10 Hatch green chiles roasted, peeled & chopped (approx. 1 1/3 cups)
- 3 diced roma tomatoes
- 1 medium yellow onion diced
- 1 to 2 fresh jalapeños diced
- 3 garlic cloves minced
- 1 tub of diced fresh mushrooms diced small
- 2 Tablespoons butter
anywhere from 1/2 to 1 1/2 cups of milk depending on desired consistency at the end.
Instructions
- Set crockpot to Low and place cubed Velveeta cheese and cream of mushroom in it. Mix to combine.
- Place large skillet on stovetop with burner set to Medium. Melt butter in it. Sautée diced onion until translucent.
- Add in minced garlic, diced jalapeños, diced tomatoes, and chopped Hatch green chile and let cook, while stirring approximately 5-7 minutes.
- Add in diced mushrooms and let it cook until tender. If any liquid is rendered, drain it before transferring contents of skillet into crockpot. Mix everything together, set crockpot to High, and let cheese fully melt.
- Once melted, add in desired amount of milk until consistency of dip is as thick or as runny as you like. Serve with tortilla chips while hot and enjoy!
Notes
The video and recipe were provided and produced by Marcy Inspired.
