Green Chile Dip

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A quick, creamy green chile dip made with simple ingredients, smooth melted cheddar, and adjustable heat.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, dip

Cuisine: American, Mexican, Mexican American, southwest, texmex

Keyword: chips and dip recipe, creamy green chile dip, Green Chile Dip, Green Chile Dip Recipe, green chile recipe, Green Chili Dip, Green Chili Dip Recipe, Hatch green chile dip, hot dip recipe, party dip

Servings: servings

Author: Alyssa Rivers

Equipment

1 small 8 or 10-inch oven-safe skillet or 2-quart baking dish

Ingredients

8 ounces softened cream cheese
1 ¼ cups sour cream
2 cups shredded mild cheddar cheese divided
1 (4-ounce) can drained diced green chiles choose your desired heat level
1 teaspoon minced garlic about 1 clove of garlic
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 2-quart baking dish, or an 8 or 10-inch oven-safe skillet with nonstick cooking spray and set aside.
Add 8 ounces softened cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl halfway through to ensure everything is combined and there are no lumps of cream cheese remaining.
Add 1 ¼ cups sour cream to the cream cheese and mix with the hand mixer until combined.
Add the 2 cups shredded mild cheddar cheese, 1 (4-ounce) can drained diced green chiles, 1 teaspoon minced garlic, ½ teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
Transfer to the prepared skillet and smooth over the top. Sprinkle on additional cheddar cheese on top, if desired.
Bake for 15-20 minutes, until the top is browning and the edges of the dip are bubbling. Serve immediately with tortilla chips, sliced baguettes, or fresh vegetables.

Notes

Storage, Reheating, & Make Ahead Instructions

Fridge: Store in an airtight container for up to 3 days.
Freezer: Not recommended; dairy-based dips don’t thaw well.
Reheat: Warm in the microwave in 30-second increments, stirring between each, or bake at 350°F for 15–20 minutes, stirring halfway through.
Make Ahead: Assemble up to 48 hours in advance and refrigerate until ready to bake.

Nutrition

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