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SOUTHWESTERN CHILE DIP: Make This Viewer Recipe for Your Super Bowl Party



Looking for the perfect dish for a Super Bowl Party? Then look no further than “Master Po’s Southwestern Chile Dip.” It’s melty cheesy deliciousness, made with Hatch green chile, fresh mushrooms, and roasted tomatoes and onions. This Viewer Recipe was sent in by Hector Escobar and It’s a definite winner. Read on for how it’s made.

Master Po’s Southwestern Chile Dip

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.)

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!

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*All music in this video used with rights from Storyblocks:
2:26 “Latin Hippy Party” – Music Design by Jason Inc.
5:06 “Latin Seduction” – Neil Cross

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“SOUTHWESTERN CHILE DIP: Make This Viewer Recipe for Your Super Bowl Party” üzerine 40 yorum

  7. Greetings…Master Po here in El Paso and still at the college. This recipe was originally deigned for use with Santitas brand tostadas. If using thicker more traditonal Mexican style tostadas, I add a roasted chopped poblano or two to the ingredients. {{{YUM!!!}}} Thank you all for the kind comments. Enjoy! Peace… 🙏🏽

  8. Yes Marcy, my family loves this dip; preheat oven to 350 degrees: on the the bottom of a 9×9 ( or bigger, adjust for double the recipe), soften cream cheese; spread on the bottom of pan; mix in a medium size bowl, Chile no-beans, Stagg chile Lorado- it has chiles in it; and mango or pineapple salsa; and medium cheddar cheese about half cup; mix well pour on top of cream cheese: bake covered for 15-20 minutes; remove foil add more cheese on top, bake another 10 or so minutes until everything is bubbly 😃! Yummy,

  17. YES! Definitely going to make this for the Super Bowl! I think any leftovers would be great over steamed broccoli or scrambled eggs. 😍 Marcy, have you ever thought about putting your "Chile Snob" design onto canvas totes to sell? I'd love to have one to take to the Farmer's Market so they know what kind of chile gal they're dealing with. 🤣

  27. Good call Hector, what a great submittal! Marcy, I too, get very invested in the dips and chips. Thank you for sharing! I don't even write these recipes down any more. I just reference the episode and the recipe on YouTube when I want to share all this ambrosia with my family and friends.

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