Green Chili Dip
Equipment
- 1 Medium Skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Mixing bowl
- 1 Rubber spatula
- 1 measuring cup
- 1 set measuring spoons
- 1 Citrus juicer optional
Ingredients
- 1 tablespoon olive oil
- 1 cup green chilies canned diced and drained
- 1 small onion finely chopped
- 2 clove garlic minced
- 8 ounce cream cheese softened
- 1 cup sour cream
- 1 cup Monterey Jack cheese shredded
- 2 tablespoon fresh cilantro chopped
- 1 tablespoon lime juice fresh
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup green onions optional garnish; sliced
Instructions
- Heat olive oil in a medium skillet over medium heat.
- Add the chopped onion and cook, stirring often, until softened and translucent, about 4–5 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the diced green chilies to the skillet and cook for 2–3 minutes, stirring occasionally, then remove from heat and let cool slightly.
- In a mixing bowl, combine softened cream cheese and sour cream and mix until smooth.
- Stir in shredded Monterey Jack cheese, cilantro, lime juice, ground cumin, salt, and black pepper until evenly combined.
- Add the sautéed onion, garlic, and green chili mixture to the bowl and fold together with a rubber spatula until well mixed.
- Taste and adjust seasoning with additional salt, pepper, or lime juice if desired.
- Cover the bowl and refrigerate the dip for at least 30 minutes to allow flavors to meld.
- Garnish with sliced green onions before serving and serve chilled or at room temperature with tortilla chips, vegetables, or crackers.
Notes
For best flavor, use good-quality canned green chilies or roast and peel fresh green chilies (like Hatch or Anaheim) before chopping and adding them to the dip, and be sure the cream cheese is fully softened so it blends smoothly without lumps. You can easily adjust the heat level by combining mild and hot green chilies or adding a pinch of cayenne or minced jalapeño. If the dip thickens too much in the fridge, let it sit at room temperature for 10–15 minutes and stir well before serving. This recipe also reheats nicely as a warm dip: transfer to an oven-safe dish, sprinkle extra cheese on top, and bake at 350°F (175°C) until bubbly.
Tried this recipe?Let us know how it was!