How to make BUFFALO WILD WINGS' | Hatch Queso Dip

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Cut 1 large beefsteak tomato in half and remove the white core.

Dice the tomato into a quarter inch pieces.

Dice 1 small yellow onion into a quarter inch pieces.

Chop about 1/2 cup of fresh cilantro.

Mince 2 jalapenos (remove seeds and ribs for less spice if desired).

Grate 1 large clove of garlic into the mixture.

Juice 1 lime over the mixture.

Add a pinch of kosher salt and 1 pinch of granulated sugar, then stir to combine.

In a medium saucepan on low heat, add 1/2 cup of milk.

Add 16 ounces of cubed white Velveeta cheese to the saucepan.

Stir frequently while the cheese melts to prevent burning.

Add 7 ounces of drained diced green chilies to the melted cheese mixture.

Stir in 1/2 teaspoon of ground cumin and 1/4 teaspoon of cayenne pepper.

Mix all ingredients until well blended and the cheese is fully melted.

Serve the queso dip with corn chips and top with the pico de gallo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens