Meryl, could you please post your Green Chili Dip recipe or link it? Thanks!
- Thread starter dawn_mo
- Start date
Here ya go: Green Chile Cheese Spread
GREEN CHILE CHEESE SPREAD
The first time I made this, I served it cold, and it was ultra thick, so I thinned it out with extra sour cream and a little milk.
*UPDATE: I tried this warm (heated in a saucepan), and prefer it that way, and it doesn't need to be thinned out. (Can also be heated in the oven). Also, it's not hot/spicy, so I added more hot sauce and chili powder to taste. I used about 7 1/2 oz shredded cheese, omitted the Monterey Jack, and used all cheddar - two types: Cabot extra sharp and Dubliner.
"A make-ahead cheese spread. Serve with corn chips, tortillas, or your favorite assortment of crackers."
Ingredients:
4 ounces cream cheese, softened
1/4 cup sour cream
1 cup shredded cheddar cheese (about 4 oz)
1 cup shredded Monterey Jack cheese (about 4 oz)
1 (4-oz.) can diced green chiles (I used 2 cans)
3 tablespoons sliced green onion (I used about 5 Tbsp, about 3 - 4 scallions)
1/2 teaspoon hot pepper sauce (I used more, to taste)
1/2 teaspoon chili powder (I used a little more)
1/4 teaspoon ground cumin (I used a little more)
Directions:
COMBINE cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve. *(Note: One reviewer mixed ingredients in small crockpot, heating until cheese was melted).
Makes 2 cups (mine yielded more, about 2 2/3 cups).
GREEN CHILE CHEESE SPREAD
The first time I made this, I served it cold, and it was ultra thick, so I thinned it out with extra sour cream and a little milk.
*UPDATE: I tried this warm (heated in a saucepan), and prefer it that way, and it doesn't need to be thinned out. (Can also be heated in the oven). Also, it's not hot/spicy, so I added more hot sauce and chili powder to taste. I used about 7 1/2 oz shredded cheese, omitted the Monterey Jack, and used all cheddar - two types: Cabot extra sharp and Dubliner.
"A make-ahead cheese spread. Serve with corn chips, tortillas, or your favorite assortment of crackers."
Ingredients:
4 ounces cream cheese, softened
1/4 cup sour cream
1 cup shredded cheddar cheese (about 4 oz)
1 cup shredded Monterey Jack cheese (about 4 oz)
1 (4-oz.) can diced green chiles (I used 2 cans)
3 tablespoons sliced green onion (I used about 5 Tbsp, about 3 - 4 scallions)
1/2 teaspoon hot pepper sauce (I used more, to taste)
1/2 teaspoon chili powder (I used a little more)
1/4 teaspoon ground cumin (I used a little more)
Directions:
COMBINE cream cheese and sour cream in medium bowl. Stir in cheddar cheese, Monterey Jack cheese, chiles, green onion, hot pepper sauce, chili powder and cumin. Mix well. Refrigerate until ready to serve. *(Note: One reviewer mixed ingredients in small crockpot, heating until cheese was melted).
Makes 2 cups (mine yielded more, about 2 2/3 cups).
dawn_mo
Well-known member
This was so good! I would definitely make this ahead of time to let
the flavors meld. We had it warm with tortilla chips and it was scarfed down by all. My stepdaughter made this and we both agreed that we would like more heat in it, but we were serving it to adults and kids, so it was perfect.
I think this ready for TandT? Thanks Meryl.
the flavors meld. We had it warm with tortilla chips and it was scarfed down by all. My stepdaughter made this and we both agreed that we would like more heat in it, but we were serving it to adults and kids, so it was perfect.
I think this ready for TandT? Thanks Meryl.
Hey Dawn, I just saw your post. I'm so glad you liked it! Yeah, I always add more heat. I'm not sure
if it's ready for T&T - we need 3 people, and I don't know if anyone else has tried this yet.
Now I'm in the mood to make this! Gotta buy some sour cream - I have everything else.
if it's ready for T&T - we need 3 people, and I don't know if anyone else has tried this yet.
Now I'm in the mood to make this! Gotta buy some sour cream - I have everything else.