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Creamy Green Chile Dip


i got this from a cracker box. i haven't made it yet, but how can you go wrong with chile lol? cooking time is chilling time.

Time: 125 minutes


  • 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

creamy green chile dip image

Number Of Ingredients: 3


  1. fat free sour cream
  2. vegetable soup mix
  3. green chilies


I got this from a cracker box. I haven't made it yet, but how can you go wrong with chile LOL? Cooking time is chilling time.

Recipe From

Provided by smellyvegetarian

Time 2h5m

Yield 20 2 T servings, 20 serving(s)


  • 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.

Creamy Green Chile Dip image

Number Of Ingredients: 3


  • 1 (16 ounce) carton fat free sour cream
  • 1 (1 1/2 ounce) package vegetable soup mix (like Knorr)
  • 1 (4 ounce) can green chilies, diced


Recipe From

Provided by Valerie Bertinelli

Time 55m

Yield 6 to 8 servings


  • 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.

Hatch Chile Cream Cheese Dip image

Number Of Ingredients: 9


  • 1 Hatch green chile or 1 cup canned diced Hatch chiles
  • 1 tablespoon canola oil
  • 1/2 cup finely chopped scallions, white and light green parts only, plus 2 tablespoons sliced dark green parts, for garnish (4 to 5 scallions)
  • 1 pound cream cheese, at room temperature
  • Kosher salt and freshly ground black pepper
  • 1/2 cup sour cream
  • 2 cups Mexican blend shredded cheese (8 ounces)
  • 1 teaspoon lime zest (2 limes)
  • Blue and white tortilla chips, for serving


This is my version of chile con queso. It is easy and delicious. Cream of mushroom soup balances the spicy flavor of green chiles. Serve with tortilla chips.

Recipe From

Provided by DEBOKC

Time 20m

Yield 24


  • In a medium saucepan over medium low heat, warm the garlic cheese spread, green chile peppers and cream of mushroom soup. Stir occasionally, until the mixture is well blended. Transfer to a medium bowl and serve.

Green Chile Cheese Dip image

Number Of Ingredients: 3


  • 1 (7 ounce) package garlic cheese spread
  • 2 (4 ounce) cans chopped green chile peppers
  • 1 (10.75 ounce) can condensed cream of mushroom soup


This is a mild green chili recipe that will tantalize your taste buds! Serve it over your favorite Mexican or Tex-Mex food.

Recipe From

Provided by Maine-iac

Time 30m

Yield 6 serving(s)


  • In saucepan, melt butter over medium heat.
  • Saute onion and garlic until transparent.
  • Stir in flour until well-mixed and golden brown.
  • Slowly stir in broth and remove lumps.
  • Add chiles, cumin, and oregano and stir well.
  • Reduce heat to simmer; cook, uncovered, about 15 minutes.
  • Serve over burritos or your favorite Tex-Mex food.

Creamy Green Chile Sauce image

Number Of Ingredients: 8


  • 2 tablespoons butter
  • 1 small chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons flour
  • 1 (14 1/2 ounce) can chicken broth
  • 1/4 teaspoon ground cumin
  • 1 pinch oregano
  • 2 (4 1/2 ounce) cans chopped green chilies (undrained)


Recipe From

Provided by Trisha Yearwood

Time 30m

Yield 4 to 6 servings


  • Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
  • Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.

Creamy Corn and Chile Dip image

Number Of Ingredients: 9


  • 6 ears corn, shucked
  • 1 Fresno chile
  • 2 tablespoons unsalted butter
  • 3 scallions, chopped, white and green parts kept separate
  • 1 small clove garlic, minced
  • 1/3 cup heavy cream
  • 2 ounces cream cheese
  • Kosher salt
  • Tortilla chips, for dipping, preferably multi-colored

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