Best Green Chile Dip Recipes

CREAMY GREEN CHILE DIP

Steps:

• In a medium bowl stir together all the ingredients and mix well.
• Cover and refrigerate at least 2 hours.
• Serve withwheat crackers, pita chips, or veggies.

FIESTA RANCH GREEN CHILE DIP

Steps:

• Combine dip mix with sour cream.
• Stir in chiles, olives and cheese.
• Serve with chips, vegetables or crackers.

CREAMED CHIPPED BEEF AND GREEN CHILE DIP

Steps:

• 1. Preheat oven to 375.
• 2. Combine cream cheese, 1/2 cup cheddar cheese, chilies, onion and garlic powder in medium bowl. Add chipped beef; stir well Transfer to 1 1/2 quart shallow baking dish; top with remaining cheddar cheese.
• 3. Bake 20-25 minutes or until dip is bubbly and cheese topping is melted. Serve with tortilla chips and or corn chips.

GREEN CHILE SPINACH DIP

Steps:

• Preheat oven to 375 degrees F. Butter a shallow 1-quart baking dish and set aside.
• In a medium mixing bowl, toss together the chilies, spinach, pepper jack and Parmesan cheeses. In another bowl, stir together the remaining ingredients and then fold into the chile and cheese mixture until well combined.
• Transfer to a prepared baking dish and bake for 20 to 30 minutes, or until bubbling and starting to brown. If the dip is bubbling and not browning, place under the broiler for a couple minutes.
• Serve warm with tortilla chips.

HOT GREEN CHILE CORN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix corn, green chilies, Monterey Jack cheese, mayonnaise, and Parmesan cheese in a 2-quart baking dish.
• Bake in preheated oven until the cheese is melted and the dip is hot in the center, about 30 minutes. Top with olives to serve.

GREEN CHILE DIP

Steps:

• In medium bowl, mix all ingredients except cheese, chiles and flatbread pieces. Stir in cheese and chiles.
• Cover; refrigerate 2 to 4 hours to blend flavors. Serve with flatbread pieces.

NEW MEXICO GREEN CHILE DIP

Steps:

• Preheat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and milk. Bring to boil. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring occasionally.
• Spread cream cheese in shallow baking dish. Layer with refried beans, meat mixture, green chiles and cheese.
• Bake 10 to 15 minutes or until heated through. Serve with tortilla chips.

GREEN CHILE PEPPER AND TOMATO CHICKEN DIP

Steps:

• In a double boiler, melt the processed cheese. Blend in the turkey chili and diced tomatoes with green chili peppers. Mix in chicken and sour cream. Heat and stir until well blended. Serve warm.

CORN FRITTERS WITH GREEN CHILE BUTTERMILK DIP

Steps:

• For the buttermilk dip, heat the olive oil and the frying peppers in a small skillet over medium-low heat, seasoning them with ¼ teaspoon salt. Cook the peppers slowly, turning them often, until they are tender at the stem, about 15 minutes.
• Pinch out the pepper stems and most of the seeds, and put the peppers in a blender. Add the olive oil from the skillet and the garlic, buttermilk, sour cream, sugar, basil, lemon juice, and ½ teaspoon salt. Process until smooth. Pour into a bowl for serving. (This sauce can be made a few hours ahead and kept refrigerated.).
• For the fritters, heat the 4 cups oil to 370°F While the oil is heating, shuck the corn, cut the kernels shallowly off the cobs, and then scrape the rest of the pulp with the back of the knife. Measure out 2 cups of kernels and pulp.
• In a medium bowl, sift together the flour, baking powder, and 1 teaspoon salt. In a large bowl, whisk together the egg whites, beer, remaining tablespoon of canola oil, tarragon, lemon zest, and reserved corn. Add the flour mixture and whisk quickly to combine. (Don't overmix-a few lumps are okay.).
• Working in batches, drop the fritter mixture by the teaspoonful into the hot oil. Cook until dark golden brown, about 3 minutes. Drain well on paper towels and serve with the buttermilk dip.

CHEESY GREEN CHILE CHICKEN DIP

Steps:

• Heat oven to 350°F. Spray 2-quart baking dish with cooking spray.
• In medium bowl, thoroughly mix softened cream cheese, chicken, 1 cup of the cheese, the ranch dressing, green chiles, hot sauce, garlic salt and green onions. Spoon into baking dish.
• Bake 20 to 23 minutes or until heated through. Sprinkle with remaining 1/2 cup cheese. Bake about 3 minutes or until cheese is melted. Serve immediately with tortilla chips.

HOT PARMESAN GREEN CHILE POPPER DIP RECIPE - (4.5/5)

Steps:

• Heat oven to 350ºF. Combine bread crumbs and 1 Tbsp. Parmesan. Mix remaining Parmesan with remaining ingredients in shallow ovenproof dish until blended; top with crumb mixture. Bake 15 min. or until top is golden brown, and dip is hot and bubbly around edge.

HOT PARMESAN GREEN CHILE PEPPER DIP

Steps:

• Heat oven to 350ºF.
• Combine bread crumbs and 1 Tbsp. Parmesan.
• Mix remaining Parmesan with remaining ingredients in shallow ovenproof dish until blended; top with crumb mixture.
• Bake 15 min. or until top is golden brown, and dip is hot and bubbly around edge.

HOT PARMESAN GREEN CHILE PEPPER DIP

Steps:

• Heat oven to 350ºF.
• Combine bread crumbs and 1 Tbsp. Parmesan.
• Mix remaining Parmesan with remaining ingredients in shallow ovenproof dish until blended; top with crumb mixture.
• Bake 15 min. or until top is golden brown, and dip is hot and bubbly around edge.

GREEN CHILE CHEESE DIP

Steps:

• In a medium saucepan over medium low heat, warm the garlic cheese spread, green chile peppers and cream of mushroom soup. Stir occasionally, until the mixture is well blended. Transfer to a medium bowl and serve.

HOT PARMESAN GREEN CHILE POPPER DIP

Steps:

• HEAT oven to 350ºF.
• COMBINE bread crumbs and 1 Tbsp. Parmesan.
• MIX remaining Parmesan with remaining ingredients in shallow ovenproof dish until blended; top with crumb mixture.
• BAKE 15 min. or until top is golden brown, and dip is hot and bubbly around edge.

ARTICHOKE GREEN-CHILE DIP

Steps:

• 1. Open and drain all cans, and the jars of marinated artichoke hearts.
• 2. Mix all the green chilies, the artichokes, and the jalapenos together. (Use jalapenos to your taste)
• 3. Add Mayo. Start out with about half to 2/3 of the 15oz jar, stir it in, and go from there. Make sure all of the ingredients are at least coated in mayo. Again, you can add more if you prefer, or just coat the ingredients.
• 4. Sprinkle Hidden Valley Powder on top, to taste, and mix well.
• 5. Add the whole packet of cheese. If dip is dry after this, add more mayo.
• 6. Bake at 350 Degrees for 25-30 mins, serve hot.

GREEN CHILE SPINACH DIP

Steps:

• Preheat oven to 375 degrees F. Butter a shallow 1-quart baking dish and set aside.
• In a medium mixing bowl, toss together the chilies, spinach, pepper jack and Parmesan cheeses. In another bowl, stir together the remaining ingredients and then fold into the chile and cheese mixture until well combined.
• Transfer to a prepared baking dish and bake for 20 to 30 minutes, or until bubbling and starting to brown. If the dip is bubbling and not browning, place under the broiler for a couple minutes.
• Serve warm with tortilla chips.

WHITE BEAN DIP WITH ROASTED GREEN CHILE

Steps:

• If using dried beans, combine the soaked beans and 6 garlic cloves in a large sauce pan and add cold water to cover by 1 inch. (If usung canned beans, skip to step 2) Bring to a boil, reduce heat and simmer until soft, about1 to 1 1/2 hours, adding boiling water as needed to keep beans covered. Drain.
• In a food processor (or blender) combine the beans, garlic and chiles and process until coursely mashed, with the motor still running add the olive oil, process until smooth. Season to taste with salt and pepper to taste. Transfer to a bowl, garnish with fresh cilantro and serve at room temperature.
• You can make this a day ahead, but be sure to bring it to room temperatuter and wait to garnish it with cilantro until ready to serve.
• Note - To roast the chiles you can either use a grill or under the broiler, under very high heat, either case you want to place them about 4 inches away from the high heat and blacken the skin (since poblano chiles are un-even, you don't have to wait until ALL the skin is totally black, just use your best judgement and do not burn the chile meat), don't burn the chiles, just blacken the skin, turning when necessary then place them in a plastic bag and let them sit for about 10 minutes, after that, the skins should just slide off, discard the skin.
• Hint - When I use a broiler instead of the grill to roast the chiles, I add a dash of liquid smoke to the mix, like 1/4 of a teaspoon.
• Time does not include cooking of the beans.

SKINNY GREEN CHILE CHICKEN ENCHILADA DIP RECIPE - (4.6/5)

Steps:

• In a large bowl whisk together the cream cheese, yogurt, enchilada sauce, green chiles, and spices. Place all of the ingredients in the slow cooker and cook on low for 2 hours.

DOUBLE-WHAMMY GREEN CHILE DIP

Steps:

• In a small bowl, combine green chile powder with the sour cream.
• Mix in remaining ingredients.
• Refrigerate for at least 1 hour to develop flavors.
• Keeps well for 3 or 4 days.
• NOTE: to roast garlic, place individual cloves, with skins on, in a heavy skillet over low heat.
• Turn and shake skillent until the skins darken on all sides and the cloves are softened.