Green Chiles And Cheese Dip Recipes

GREEN CHILES AND CHEESE DIP

Steps:

• In a large bowl, combine mayonnaise and cheeses. Add the chiles, corn and pimientos; mix well. Pour into a lightly greased 2-qt. baking dish. Top with olives. , Bake, uncovered, at 325° for 25-30 minutes or until edges are bubbly. Serve with tortilla chips. Refrigerate leftovers.

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 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.

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.

ARTICHOKE GREEN CHILE DIP

Steps:

• Preheat oven to 350 degrees.
• Give the drained artichoke hearts a rough chop so that there aren't any real big chunks.
• Mix artichoke hearts, green chiles, cheeses and mayonnaise.
• Spread evenly in a pie plate or an 8 inch square pan.
• Bake for 20 minutes, or until melted and bubbly.
• Serve warm with tortilla chips, slices of french bread (toasted or not), or cut veggies.

HOT ARTICHOKE DIP WITH GREEN CHILI

Steps:

• Mix all of the ingredients together and put in an oven-proof bowl.
• Oven temperature: 350 degrees for 25-30 minutes.
• Bake until golden brown on top.

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.