Description
A warm, creamy, and slightly smoky cheese dip made with roasted green chiles, Monterey Jack, cheddar, and cream cheese. Perfect for parties, holidays, and cozy nights in.
Ingredients
For the Dip
- 4 oz (115g) diced green chiles (Hatch preferred; mild or hot)
- 8 oz (225g) cream cheese, softened
- 1 cup Monterey Jack cheese, shredded
- ⅓ cup cheddar cheese, shredded
- ½ cup sour cream
- ¼ tsp garlic powder
- ⅛ tsp salt
- 3 dashes hot sauce, to taste
For the Topping
- ¾ cup Monterey Jack cheese, shredded
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a small baking dish.
- In a medium bowl, beat softened cream cheese until smooth.
- Stir in sour cream, garlic powder, salt, and hot sauce.
- Fold in Monterey Jack, cheddar, and diced green chiles.
- Spread mixture into baking dish and top with remaining Monterey Jack cheese.
- Bake for 20–25 minutes, until melted, bubbly, and lightly golden.
- Cool for 5 minutes and serve warm with chips, bread, or vegetables.
Notes
- For more heat, use hot Hatch chiles or add diced jalapeños.
- For extra creaminess, mix in 2 tbsp additional sour cream.
- Broil the top for the last 1–2 minutes for deeper browning.
- Assemble ahead and refrigerate up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes