Green Chile Dip Food

GREEN CHILE DIP

Steps:

• In a large bowl, combine the cream cheese, 1 cup cheddar cheese, green chiles, and all spices in a large bowl. Mix thoroughly until everything is combined.
• Spread in a pie pan or shallow baking dish and top with the remaining cheese.
• Bake at 350˚F for 20 minutes or until the dip is heated through and cheese is melted.

CREAMY HATCH GREEN CHILE DIP

Steps:

• Place the cream cheese in a food processor and process until smooth. Add the sour cream and pulse to combine.
• Roughly chop 6 of the chiles and add them to the processor along with the cumin, onion powder and garlic powder. Process until smooth. Transfer the dip to a bowl.
• Chop the remaining 2 chiles. Stir into the dip. Taste, and add salt and pepper as needed.
• Refrigerate the dip until ready to serve. Serve with tortilla chips.

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.

GREEN CHILE WHITE QUESO DIP

Steps:

• In a medium saucepan whisk together half-and-half, cornstarch, and bouillon granules until there are just a few clumps.
• Move saucepan to burner and heat over medium heat until mixture simmers, whisking occasionally to break up any remaining clumps.
• Reduce heat to low and whisk in shredded cheese until melted. Stir in green chiles. Serve immediately with tortilla chips.

HATCH CHILE CREAM CHEESE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam.
• Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes.
• Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese.
• Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes.
• Garnish with the dark green scallions and serve with tortilla chips.

GREEN CHILE QUESO

Steps:

• Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.

GREEN CHILE DIP

Steps:

• In a large bowl, combine the cream cheese, cheddar cheese, parmesan cheese, mayo, green chiles, salt, cumin and garlic powder.
• Mix well.
• Spread in a shallow baking dish.
• Bake at 350˚F for 20 minutes or until the dip is heated through.

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.

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 CHILI CHICKEN ENCHILADA DIP

Steps:

• Preheat oven to 350 degrees.
• In a large bowl mix together cream cheese, sour cream, enchilada sauce, green chiles, cumin, chili powder and salt until well combined. Add in chicken, Mozzarella cheese and 1/2 cup Monterey Jack cheese.
• Pour into an oven safe skillet or baking dish. Bake for 20-30 minutes until bubbly and hot.
• Top with 1/2 cup Monterey Jack cheese. Return tot he oven until melted.
• Remove and serve with tortilla chips

GREEN CHILI HUMMUS DIP

Steps:

• Put all ingredients in food processor and mix till nice and smooth.
• Adding water or olive oil to create a smoother dip if desired.
• Serve with chips or toasted pita wedges.

HOT ARTICHOKE DIP WITH GREEN CHILES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the creamy salad dressing, garlic, Parmesan cheese, green chile peppers and artichoke hearts.
• Transfer the mixture to a small baking dish. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly brown. Garnish with green onions and tomato.

PORK GREEN CHILE DIP

Steps:

• Brown ground pork in a large skillet. Drain.
• Saute onion, add in browned pork. Add remaining ingredients and simmer 1 hour. Add water in needed to achieve desired consistency, but the dip should be rather thick.
• Serve hot with tortilla chips. A small crock pot works well for serving.

GREEN CHILI AND CORN DIP

Steps:

• In a medium saucepan over medium heat, mix tomatoes, corn, milk and flour. Cook and stir until thick and bubbly, about 10 minutes. Gradually blend in Cheddar cheese and diced green chile peppers. Continue cooking until cheese has melted, about 10 minutes. Serve warm.

GREEN CHILE CHICKEN DIP

Steps:

• Preheat oven to 350 degrees and prepare a 9x9 baking dish with cooking spray.
• Cook and shred chicken. Set aside
• In a medium mixing bowl combine softened cream cheese and mayo until completely mixed together.
• Drain jalapenos and green chiles. Add jalapenos and green chiles to the mayo and cream cheese mixture. Combine well.
• Add shredded chicken to bowl and combine well. Making sure the chicken is coated with the cheese and mayo mixture.
• Move mixture to a 9x9 baking dish and top with shredded cheddar cheese.
• Bake dip at 350 degrees for 30 minutes or until cheese is bubbling.
• Serve HOT with chips, crackers or veggies.
• TIP: Dip can be reheated in a microwave safe dish for 1-2 minutes.

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.