Hot Green Chile Cheese Dip
Hot green chile cheese dip is a spicy, warm dip, packed with chiles and three kinds of cheese. It's easy to make and the best Cinco de Mayo dip recipe!
Servings 6 Servings
Ingredients
Hot Green Chile Dip
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 2 cups freshly shredded pepper jack cheese
- 1 4 ounce can diced green chiles, lightly drained
- 1/2 cup crumbled queso fresco cheese
- 1 to mato seeded and diced
- chopped fresh cilantro
Chipotle Pita Chips
- 4 pitas
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 1/2 teaspoon chipotle powder
Instructions
- Preheat oven to 400 degrees.
- Brush the pitas with avocado oil. Sprinkle with salt and chipotle powder. Cut each pita into 8 chips. Place on baking sheet and bake in preheated oven for 10 minutes or until browned and crispy. Remove from oven, set aside until ready to use.
- Combine cream cheese, sour cream, pepper jack and green chiles together in a bowl. Mix well. Transfer to a small to medium sized baking dish. Bake in preheated oven for 15 - 20 minutes or until the edges start to brown and are bubbly.
- Remove dip from oven. Sprinkle queso fresco over the top. Place dip under broiler and broil for 1 - 2 minutes or until the top starts to brown. Remove from oven, top with tomatoes and cilantro. Serve immediately.
Notes
Note: I drained just a little bit of the juice from the green chiles. You don't have to, but I find it makes for a little creamier dip.
Enjoy!
Enjoy!