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!