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Green Chile Queso with Cheddar Oregano Breadsticks How-To

Dip in a bowl with breadsticks in a glass on an eyelet cloth
Blogger Heather Thoming has a party trick to share – a slow cooker dip and a delish dipper to serve with it.
By Heather Thoming

I have two rules of thumb: Every party needs a little spice, and everything tastes better with cheese. My warm queso dip with cheesy breadsticks takes care of both. We have so many options for cold dips, I wanted to warm things up for a change.

This recipe takes the old stand-by of chips and salsa and kicks it up a few notches.

Dip in a bowl with breadsticks in a glass on an eyelet cloth

The breadsticks couldn’t be easier to make. On a clean cutting board, lay out your dough and cut each stick into fourths. (You’re basically making mini breadsticks.)

cut up dough and a pile of shredded cheese on a wood cutting board

Gently press the cheese and oregano into the dough. Take one section of the dough and twist to create a twisted breadstick like below.

cut up dough with herbs and cheese sprinkled on them on a wooden cutting board

Place your breadsticks on a parchment-lined baking sheet and bake at 375°F for 11-13 minutes or until slightly brown.

the dough twisted and on a lined baking sheet

For the dip, place the green chiles and cumin in a medium saucepan and place over medium to low heat. Slowly add the cream cheese and American cheese and gently stir until melted. Once combined and completely melted, add to a warming dish or small slow cooker and serve with the breadsticks. You’ll be the hit of the fiesta!



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