Green Chile Chicken Dip Recipes

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 CHICKEN DIP

Steps:

• Preheat oven to 350 degrees and prepare a 9x9 baking dish with cooking spray.
• Cook and shred chicken. Set aside
• In a medium mixing bowl combine softened cream cheese and mayo until completely mixed together.
• Drain jalapenos and green chiles. Add jalapenos and green chiles to the mayo and cream cheese mixture. Combine well.
• Add shredded chicken to bowl and combine well. Making sure the chicken is coated with the cheese and mayo mixture.
• Move mixture to a 9x9 baking dish and top with shredded cheddar cheese.
• Bake dip at 350 degrees for 30 minutes or until cheese is bubbling.
• Serve HOT with chips, crackers or veggies.
• TIP: Dip can be reheated in a microwave safe dish for 1-2 minutes.

GREEN CHILE CHICKEN SKILLET DIP

Steps:

• Heat oven to 375°F. Spray 10-inch ovenproof stainless steel skillet with cooking spray. In medium bowl, mix cream cheese, sour cream and taco seasoning mix.
• Add chicken, sweet corn, green chiles and 1 cup of the Mexican cheese blend, stirring to combine. Transfer mixture to skillet, and top with remaining 1/2 cup Mexican cheese blend.
• Bake 32 to 35 minutes or until cheese is melted and bubbling around edges. Garnish with cilantro. Serve with tortilla chips.

CREAMY HATCH GREEN CHILE DIP

Steps:

• Place the cream cheese in a food processor and process until smooth. Add the sour cream and pulse to combine.
• Roughly chop 6 of the chiles and add them to the processor along with the cumin, onion powder and garlic powder. Process until smooth. Transfer the dip to a bowl.
• Chop the remaining 2 chiles. Stir into the dip. Taste, and add salt and pepper as needed.
• Refrigerate the dip until ready to serve. 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.

GREEN CHILE CHEESE DIP

Steps:

• 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.

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.