Best 8 Green Chiles And Cheese Dip Recipes

GROUND BEEF GREEN CHILI CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
• In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
• Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
• In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

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.

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.

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.

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.

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.

POTATO SOUP WITH CHEESE AND GREEN CHILES

Steps:

• Combine potatoes, celery, onion, 1/2 of the Cheddar cheese, green chiles, and pepper in a soup pot and cover with water. Cover the pot and bring to a boil. Reduce heat and simmer until celery is tender, 30 to 40 minutes. Add evaporated milk and butter. Stir in bouillon; taste and adjust if needed.
• Pour into serving bowls and top with remaining Cheddar cheese.

FIESTA RANCH GREEN CHILE DIP

Steps:

• Combine dip mix with sour cream.
• Stir in chiles, olives and cheese.
• Serve with chips, vegetables or crackers.