Chili Relleno Dip
All the flavors of a chili relleno are combined into a fabulous party dip.
Servings: 12 servings
Equipment
Ingredients
- 8 oz package of cream cheese (softened)
- 1-1/2 cup shredded Monterey Jack cheese 6 ounces
- 1 cup shredded cheddar cheese 4 ounces
- 7 oz can diced green chiles
- 1/2 cup salsa
- 2 to 3 tablespoons queso fresco crumbles
- 2 tablespoons chopped cilantro or parsley for garnish
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1 | Calories: 149kcal | Carbohydrates: 2.6g | Protein: 6g | Fat: 12.6g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 298mg | Sugar: 1g
