This Baked Green Chili Dip is super creamy with a delicious green chili flavor. It makes the perfect party appetizer – all you need are some tortilla chips for dipping and the crowd will love it!
This simple dip is made by mixing cheese, green chilis, mayonnaise, salt, garlic powder, and cumin and then baking in the oven for 10–12 minutes.
When melted cheeses and green chilis collide, it’s simple irresistible. I’m sure you’ll feel the same way when you try this dip. It’s incredible aromatic as it’s baking and the first scoop is just magic.
You’ll also love this Everything Bagel Hummus and Quick & Easy Hot Crab Dip.
Ingredients You Need
- Cream Cheese – You’ll need a block of softened cream cheese. Make sure to set it out to soften for about 10-15 minutes before you mix the dip so that it’s easier to stir together. Be sure you don’t use low-fat cream cheese. It’s not nearly as creamy.
- Mexican cheese – I use a blend of shredded Mexican cheeses. You can use any cheeses that you like, Oaxacan, Queso Fresco, Monterrey Jack, or even Mozzarella if you can’t find Mexican cheeses.
- Mayonnaise – Mayo gives a smooth creamy texture to the dip. I always use full fat mayonnaise. Low fat versions just aren’t as creamy.
- Diced green chilies – I use canned green chilis most of the year unless Hatch chilis are in season, then I will roast my own and dice them for this dip. Use mild to hot to suit your taste preferences.
- Spices – These spices add flavor to the dip. We use garlic powder, cumin and salt.
- Tortilla chips – Serve the dip with your favorite tortilla chips or crackers.
Helpful Tips
- You can buy your green chilies in a can. This is good because you don’t have to do the extra work of cleaning and cutting the chilies. Do which every method suits you.
- Garlic and cumin add a good flavor to your dip, so be sure to add them. If you don’t like or can’t eat either, you can substitute with some chili powder, onion powder, or just use salt.
- If you like your dip hot, you can add jalapenos or red pepper flakes.
- Mix ingredients well for an even distribution of flavor. This is especially important if your cream cheese wasn’t warmed before hand, because it’s difficult to stir it in. If this is the case for you, be sure to stir the dip a couple of times while it’s cooking to get everything evenly mixed.
- This dish is best eaten hot, so serve immediately after it’s out of the oven.
Baked Green Chili Dip
Ingredients
- 8 oz cream cheese softened
- 1 cup Mexican blend cheese shredded
- 4.5 oz mild diced green chiles
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1 bag tortilla chips
Instructions
- Preheat the oven to 350˚F.
- In a mixing bowl, combine all ingredients. Stir together until well mixed.
- Transfer the mixture to an oven-safe baking dish.
- Bake at 350˚F for 10-12 minutes or until the dip is heated through.
- Serve hot with tortilla chips.
Nutrition
Possible Substitutes
While the above ingredients are perfect for making this snack, there are a few substitutes you can add to make your green chili dip a bit different.
- You can substitute the mayonnaise with sour cream if you want to.
- Use a different type of cheese: any good melting cheese will work in this recipe. We like to use Monterrey Jack and sometimes even Ghost Pepper Cheddar to give it a kick.
- You can add other ingredients like chopped artichoke hearts or spinach to the mixture.
- Serve with pita chips, sweet potato chips, bread toasts, carrot sticks, celery sticks, bell peppers, pork grinds, etc.
Storing & Reheating Instructions
You can store any left over dip in an air tight container for up to five days in the refrigerator. Be sure to let it cool down completely before putting it in the fridge.
You can also make the dip ahead and store it this way in the refrigerator. Then just transfer it to your baking dish when you’re ready to use it.
Freezing this dip is possible, but it might not be as creamy once it’s defrosted. If you do freeze it, allow the mixture to defrost in the refrigerator for at least a day before baking it.
To reheat the dip, allow it to come to near room temperature then transfer it to the baking dish. Bake as you would the first time, at 350 degrees F for 10-15 minutes.
Other Dips to Try
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Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.
my husband and i take a break from normal supper meals and occasionally hit on a dip. we both enjoyed this. flavors blended well. added green onions. next time i will add a bit more seasonings.
Thanks Lorraine! We are glad you both enjoyed it.