This green chili dip is Warm, creamy and so easy.! The best part is that you can control the temperature! I’m telling you, The taste gets bigger More than the ingredient list! Make this for your next gathering. Or actually eat lunch!
Why this dip is served!
- technology: I actually use the important steps! Always smooth cream cheese, freshly grated cheddar cheese, and a balanced heat level.
- ingredient: I keep it practical. Hatch is great, but any green pepper will work, and the Greek yogurt is easily swapped out to suit your tastes and dietary needs.
- Practical convenience: Simple ingredients, quick recipe, this dip is perfect for any occasion.
Green Chili Dip Ingredients
- cheese: Chop the cheese finely for the smoothest melt and avoid the harsh finish that pre-shredded blends can bring.
- Chile: Hatch chili is a green chile grown in Hatch, New Mexico that has a smokier, slightly buttery flavor. It’s great to have on hand, but any green pepper will work for this recipe.
- cream cheese: Let sit at room temperature for about 2 hours, or microwave the chopped pieces for 15 to 20 seconds to soften.
- cream exchange: Plain Greek yogurt works beautifully in place of sour cream.
- heat: Choose mild, medium, or hot peppers depending on how spicy you want your dip.
How to Make Creamy Green Chili Dip
Making green pepper dip is great for an after school snack, holiday party, or game day appetizer. If you like hot dips, try the Chicken Alfredo Dip or Cheesy Garlic Bread Dip. They all use simple ingredients but taste great!
- Preparation and mixing: Preheat oven to 350°F. Spray a 2-quart baking dish or 8-inch ovenproof skillet with nonstick cooking spray and set aside. Place the cream cheese in a large bowl and mix with a hand mixer on medium speed until smooth. Make sure everything is combined and scrape down the sides and bottom of the bowl halfway through to ensure no lumps remain. Add sour cream to the cream cheese and mix with a hand mixer until well combined.
- Combine: Add cheddar cheese, chopped green peppers, garlic, cumin, onion powder, salt, and pepper and mix until well combined.
- baking: Transfer to prepared skillet and smooth top. Bake for 15-20 minutes until the top is browned and the edges of the dip are bubbly. Serve immediately!
Alyssa’s Expert Tips
provide Creamy green pepper dip served with tortilla chips, bread, or vegetables. If desired, you can garnish with green peppers, jalapenos, cilantro, green onions, or diced tomatoes.
crockpot instructions
- mix: Combine dip ingredients in a medium mixing bowl.
- add: Add to a slow cooker that is 4 quarts or smaller.
- Cook: Cover and cook until heated through, 2 to 3 hours. Then the cheese on top will start bubbling.
Green Chili Dip
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equipment
- 1 small 8-inch or 10-inch ovenproof skilletor 2-quart baking dish.
ingredient
- 8 oz. Softened cream cheese
- 1 ¼ cup cream
- 2 cup Shredded mild cheddar cheese divided
- 1 (4 ounces) You can drain the finely chopped green chillies. 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
guideline
- Preheat oven to 350 degrees Fahrenheit. Spray a 2-quart baking dish or 8- or 10-inch ovenproof skillet with nonstick cooking spray and set aside.
- add 8 ounces softened cream cheese Place in 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 make sure everything is well mixed and no lumps of cream cheese remain.
- add 1 ¼ cup sour cream Add cream cheese and mix with a hand mixer until well combined.
- addition 2 cups shredded mild cheddar cheese, 1 (4 ounces) finely chopped green pepper, drained, 1 teaspoon minced garlic, ½ teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon saltand ¼ teaspoon ground black pepper.
- Transfer to prepared skillet and smooth top. Sprinkle additional cheddar cheese on top, if desired.
- Bake for 15-20 minutes until the top is browned and the edges of the dip are bubbly. Serve immediately with tortilla chips, sliced baguette or fresh vegetables.
memo
- refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended. Dairy-based dips do not dissolve well.
- Reheat: Heat in the microwave in 30-second intervals, stirring each time, or bake at 350°F for 15 to 20 minutes, stirring in between.
- Stay ahead: Assemble up to 48 hours ahead and refrigerate until ready to bake.
nutrition
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