Green Chile Dip
Green chile dip is a hot, creamy dip with cream cheese, chopped green chiles, sour cream, and melted cheddar cheese with Southwest seasonings. Ready in 25 minutes (5 minutes prep!), feeds 8 people, and has just the right amount of mild heat from green chiles. Perfect for game day, Tex-Mex nights, or when you want a delicious dip that’s not too spicy but still flavorful.
When I say this dip is easy, I mean it’s so easy. And made with pantry items I usually have a stock of. You know those little 4 ounce cans of chopped green chilies?
I buy them everytime I get stuff for tacos and when I realized I had a tower of them in the pantry, I needed to come up with a way to use them up.
Especially since I was sure to buy another can or two next time I was at the store, LOL.
I’m convinced you will love this creamy dip as much as I do because it has tons of flavor, it’s easy to put together, it’s done in less than 30 minutes, and it’s so cheesy you will need extra chips!
The biggest hurdle will be getting a bite before it is gone. Best to make an extra batch!
The best dips start with cream cheese like this Chili Cheese Dip, this Slow Cooker Buffalo Chicken Dip, and this Texas Trash Dip.
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See recipe card for complete information on ingredients and their quantities.
Ingredients Needed
- Cream cheese – Low or fat free versions work well.
- Green chilies – The small can of chopped green chilies is perfect for this dip!
- Sour cream – Can sub for plain greek yogurt if needed.
- Cheese – Cheddar or Monterey jack work best. Sub a sharp white cheddar if needed.
- Spices – Cumin, garlic powder, salt, and pepper.
- Garnishes – Feel free to get creative here, but parsley and cilantro are great!
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How to Make Green Chile Dip
First: Preheat your oven to 350 degrees. Gather the ingredients.
Second: In a large mixing bowl combine the cream cheese, chopped green chilies, spices, and half the cheddar cheese. Stir to combine.
Third: Spread into a shallow baking dish like a pie plate and top with the remaining shredded cheese.
Fourth: Bake for 20 minutes or until the cheese is melted and bubbly. Remove from the oven and garnish with parsley and cilantro. Serve with tortilla chips or crackers.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
If it doesn’t all get eaten, which it most likely will, then you can store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave at 30 second intervals or place back in the oven at 350F until warmed through. I do not recommend freezing this dip as it can separate and get grainy!
More Chile & Pepper Dips
- Chile Relleno Dip – Roasted poblanos with melted cheese
- Poblano Popper Dip – Cream cheese with charred peppers
- Jalapeño Popper Dip – Spicy peppers, creamy and cheesy
- Crockpot Jalapeño Cheese Dip – Hands-off slow cooker queso
Frequently Asked Questions
This recipe can be made as diverse as your personal taste! You can keep it cool with some mild hatch chiles or turn it up a notch with a spicier chile. Just be sure to check with party goers before game day to make sure they could handle the heat!
Absolutely! Roasted green chiles will add depth of flavor to this already show stopping recipe. Roasting your own chiles will make for a longer prep time you may need to account for. I like to roast my chiles on the grill with a high flame for few minutes on each side. Then steaming for about 6 minutes before removing the skin and dicing.
Green chile dip is just as amazing served chilled. You can reheat it in the oven on a low heat to serve warm if you prefer. It is ideal for preparing the night before! You can store in the fridge for up to 3 days in an airtight container, but I can’t guarantee it will last that long because everyone will want a bite!
Crockpot Version
Chile dip in the crock pot is just as easy as in the oven. Follow all the same instructions for combing ingredients, but into a crock pot.
Cook on low for about 2 or 2 and a half hours and occasionally stir. The crock pot is a great way to make huge batches for big gatherings.
Recipe Tips & Tricks
- Soften the cream cheese to room temperature before mixing.
- Use green chilies or roasted hatch green chilies for more kick. Then you can call it hatch chile dip!
- Double to recipe because it will be a crowd favorite.
- Serve with classic potato chips, kettle chips, pork rinds, or blue corn chip instead of tortillas to shake things up!
- Great with raw vegetables or fresh veggie sticks like celery sticks or carrot sticks.
- When making green chile dip in the crock pot use the first cup cheddar to start and about an hour and a half in top with the other.
Blow everyone away with this Hatch Green Chili Dip. Full of cheesy goodness and bright green chiles for a kick. Enjoy this delicious appetizer with salty tortilla chips!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Green Chile Dip
Ingredients
- 16 ounces cream cheese softened
- 2 4.5 oz cans chopped green chilies
- ½ cup sour cream
- 2 cups cheddar cheese
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- parsley or cilantro for garnish
Instructions
- Preheat oven to 350F.
- In a large bowl, combine the cream cheese, green chiles, sour cream, spices, and ½ the cheddar cheese.
- Spread in a shallow dish like a pie plate.
- Top with the remaining cheese.
- Bake for 20 minutes or until bubbly and the cheese is melted.
- Remove from the oven and garnish with parsley or cilantro.
- Serve with tortilla chips or crackers.
Notes
Nutrition
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