Best 20 Chile Dip Recipes

VERONICA'S HOT SPINACH, ARTICHOKE AND CHILE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
• Bake in preheated oven until slightly browned, about 30 minutes.

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.

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.

HOT CORN CHILE DIP

Steps:

• Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
• If serving immediately, preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
• In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the reserved corn and veggie mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
• Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

TEXAS BEST CHEESE DIP (CHILE CON QUESO)

Steps:

• Melt cheeses together in microwave or on stove top.
• Stir in all other ingredients.
• Serve warm.

CREAMED CHIPPED BEEF AND GREEN CHILE DIP

Steps:

• 1. Preheat oven to 375.
• 2. Combine cream cheese, 1/2 cup cheddar cheese, chilies, onion and garlic powder in medium bowl. Add chipped beef; stir well Transfer to 1 1/2 quart shallow baking dish; top with remaining cheddar cheese.
• 3. Bake 20-25 minutes or until dip is bubbly and cheese topping is melted. Serve with tortilla chips and or corn chips.

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.

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.

HATCH CHILE CON QUESO DIP

Steps:

• If using fresh chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds. Chop chiles, drain on paper towels, and set aside.
• In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
• Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
• Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
• Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips alongside.

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.

CORIANDER-CHILE PINTO BEAN DIP

Steps:

• In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.
• Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired.

QUICK AND EASY CHILE CON QUESO DIP

Steps:

• Preheat oven to 350°.
• Combine all the ingredients except the tortilla chips in a 1-quart casserole.
• Cover and bake for 20-25 minutes, until the cheese is melted and the dip is bubbly.
• Serve with crisp tortilla chips.

CHILE-CREAM CHEESE DIP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix cream cheese, mayonnaise, Parmesan cheese, chile peppers, jalapeno peppers, bacon, and cilantro together in a bowl until well combined. Transfer to a baking dish.
• Bake in the preheated oven until hot and bubbly, about 30 minutes. Stir and serve.

NEW MEXICO GREEN CHILE DIP

Steps:

• Preheat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix and milk. Bring to boil. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring occasionally.
• Spread cream cheese in shallow baking dish. Layer with refried beans, meat mixture, green chiles and cheese.
• Bake 10 to 15 minutes or until heated through. Serve with tortilla chips.

GREEN CHILE PEPPER AND TOMATO CHICKEN DIP

Steps:

• In a double boiler, melt the processed cheese. Blend in the turkey chili and diced tomatoes with green chili peppers. Mix in chicken and sour cream. Heat and stir until well blended. Serve warm.

LABNEH DIP WITH SIZZLED SCALLIONS AND CHILE

Steps:

• Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.
• Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.

CHILE CON QUESO (CHILE-CHEESE DIP)

Steps:

• In a medium skillet, cook onion in butter until tender but not brown.
• Stir in tomatoes, chili peppers and salt.
• Simmer, uncovered for 10 minutes.
• Add cheese a little at a time, stirring until cheese melts.
• Stir in a little milk if mixture becomes too thick.
• Serve immediately with chips.
• Keep warm in a fondue pot over low heat.

CORN FRITTERS WITH GREEN CHILE BUTTERMILK DIP

Steps:

• For the buttermilk dip, heat the olive oil and the frying peppers in a small skillet over medium-low heat, seasoning them with ¼ teaspoon salt. Cook the peppers slowly, turning them often, until they are tender at the stem, about 15 minutes.
• Pinch out the pepper stems and most of the seeds, and put the peppers in a blender. Add the olive oil from the skillet and the garlic, buttermilk, sour cream, sugar, basil, lemon juice, and ½ teaspoon salt. Process until smooth. Pour into a bowl for serving. (This sauce can be made a few hours ahead and kept refrigerated.).
• For the fritters, heat the 4 cups oil to 370°F While the oil is heating, shuck the corn, cut the kernels shallowly off the cobs, and then scrape the rest of the pulp with the back of the knife. Measure out 2 cups of kernels and pulp.
• In a medium bowl, sift together the flour, baking powder, and 1 teaspoon salt. In a large bowl, whisk together the egg whites, beer, remaining tablespoon of canola oil, tarragon, lemon zest, and reserved corn. Add the flour mixture and whisk quickly to combine. (Don't overmix-a few lumps are okay.).
• Working in batches, drop the fritter mixture by the teaspoonful into the hot oil. Cook until dark golden brown, about 3 minutes. Drain well on paper towels and serve with the buttermilk dip.

GRILLED CORN AND CHILE DIP

Steps:

• Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10-12 minutes. Cut kernels from cobs and place in a large bowl.
• Grill chiles, turning occasionally, until skins are blackened, 12-15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
• Preheat oven to 450°F. Remove skin, stems, and seeds from chiles; chop flesh into 1/4" pieces. Add to bowl with corn. Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 tablespoons hot sauce; season with salt and pepper. Transfer dip to a 10" cast-iron skillet or 2-quart baking dish and bake until bubbling around the edges, 10-12 minutes.
• Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping.

MEXICAN PARTY DIP (CHILE CON QUESO)

Steps:

• Saute onion in hot butter until tender.
• Add tomatoes, chilies and salt, mashing tomatoes with a fork.
• Simmer for 15 minutes, stirring occasionally.
• Add cheese cubes and stir until cheese is melted, about 2 minutes.
• Add cream and stir constantly for 2 minutes.
• Remove from heat and let stand for 15 minutes.
• Serve warm with Tortilla Chips.