Chili Relleno Dip

All the flavors of a chili relleno are combined into a fabulous party dip.

4.70 from 46 votes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 149kcal

Author: Dahn Boquist

Preheat the oven to 350°F
Place the cream cheese in a mixing bowl and cream it with a mixer until it is smooth. Add 1 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese to the bowl (reserve 1/2 cup of each cheese for the top). Add the garlic powder then beat it on medium speed until well combined.
Stir in all but 2 teaspoons of the diced green chiles. Reserve the 2 teaspoons for the top.
Spread the mixture in an 8-inch baking dish. Top with the salsa, remaining cheese and diced green chiles.
Bake for 20 to 25 minutes until hot and the cheese is melted.
Remove from the oven and sprinkle with queso fresco crumbles and chopped cilantro.
Serve with chips, crackers, or bread.

We used an 8-inch cast iron skillet to bake and serve this party dip in.
If you don’t have a 8-inch baking dish available, you can make this in a standard 9-inch pie plate but you will need to reduce the cooking time if you use a larger dish like a pie plate.
It should take 12 to 15 minutes to heat through completely in a 9-inch dish.
For extra green chili flavor, add two cans of diced green chili.
The diced green chili is very mild. If you want to have a spicy dip then add 1/4 teaspoon of chili powder or a dash of hot sauce.