A delicious and creamy dip made with cheese and green chiles, perfect for parties or gatherings.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:6 servings 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 ounces cream cheese, softened
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (4.5 ounces) diced green chiles, drained
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth and well blended.
Stir in the shredded cheddar cheese, shredded Monterey Jack cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and black pepper. Mix until all ingredients are evenly incorporated.
If using, fold in the chopped cilantro for added flavor.
Transfer the mixture into a baking dish and spread it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden on top.
Remove from the oven and let it cool slightly before serving.
Notes
For a spicier dip, add diced jalapeños or a dash of hot sauce to the mixture.
Serve with tortilla chips, fresh veggies, or pita bread for dipping.