Green Chile Cheese Dip
Creamy melted cheese loaded with roasted green chiles – ridiculously easy and dangerously addictive!
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Servings: 8
Ingredients
For the dip:
- 4 oz 115g diced green chiles (Hatch preferred, any heat level)
- 8 oz 225g cream cheese, softened
- 1 cup Monterey Jack cheese shredded
- ⅓ cup cheddar cheese shredded
- ½ cup sour cream
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- 3 dashes hot sauce to taste
For topping:
- ¾ cup Monterey Jack cheese shredded
Instructions
- Get your oven going at 350°F (175°C).
- Chuck all the dip ingredients (except the topping cheese) in a bowl and mix it up till combined.
- Spread it out in a small baking dish. Scatter the remaining cheese over the top.
- Bake for about 15 minutes till the cheese is melted and bubbling round the edges.
- If the top's not browned enough, stick it under the grill for a minute (watch it close though).
- Serve hot with chips, veggie sticks, or whatever you fancy for dunking!
Notes
- Soften cream cheese first – way easier to mix.
- Or don't mix at all – throw everything in the dish and stir as it melts.
- Pick your heat level – mild's safest for crowds.
- Frozen chiles work fine – if you can't get fresh.
- Slow cooker keeps it warm – brilliant for parties.
- Make it thicker – less sour cream, more cheese.
- Add meat – chorizo or chicken makes it heartier.
- Microwave option – no browned top but still good.
- Prep ahead – mix and chill, bake when ready.
- Leftovers keep 3-4 days – reheat gently.