Melinda’s Ghost Queso Pumpkin
Melinda’s Ghost Queso Pumpkin
Rated 5.0 stars by 1 users
Category
Appetizer, Dip, Party Food
Cuisine
Tex-Mex / American
Servings
4-6
Prep Time
10 minutes
A silky-smooth, zesty queso with a haunted kick! Melinda’s Ghost Wing Sauce brings slow-building heat to a classic, creamy stovetop cheese dip studded with mild green chiles. Serve it bubbling-hot inside a hollowed decorative pumpkin for a party centerpiece that’s equal parts festive and fiery—perfect for Halloween, game day, or any snack attack.
Ingredients
-
3–4 Tbsp Melinda’s Ghost Wing Sauce (to taste)
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup milk
- ½ tsp salt
- 1 (6 oz) can diced green chiles
- 2 cups Colby Jack cheese, shredded (or your preferred melting cheese)
- 1 decorative pumpkin, hollowed (for serving)
Directions
- In a small saucepan over medium heat, melt the butter. Whisk in flour to form a smooth paste; cook 30–60 seconds.
- Gradually whisk in milk; simmer, stirring, until fully combined and beginning to thicken.
- Reduce heat to low; add cheese in handfuls, stirring until melted and smooth.
Stir in salt, green chiles, and Melinda’s Ghost Wing Sauce. Heat gently until silky and well combined.
Pour into the hollowed decorative pumpkin and serve immediately with tortilla chips or fresh veggies.
Recipe Video
Recipe Note
Tip: For extra heat, add another teaspoon of sauce just before serving. To keep warm on a buffet, set the pumpkin on a small plate over a low-heat warming tray.