Green Chile Spinach Dip
"Warm cheese and chile dip."
photo by Food.com
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
4 cups
ingredients
- 1 1⁄2 cups canned chopped roasted green chilies
- 1⁄2 cup thawed and drained frozen spinach
- 1 cup shredded monterey jack pepper cheese
- 1 cup shredded parmesan cheese
- 1 cup softened cream cheese
- 2⁄3 cup sour cream
- 1⁄3 cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- tortilla chips, for serving
directions
- 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.
Questions & Replies
-
What size cans of chiles are used in this recipe?
Reviews
-
Oh YES!! This is it for me in the appetizer category. This spinach dip is requested for every pot luck or party I attend. I've given people the recipe but I'm the one who is pressed to make it. I don't mind cuz it's soooo ez and soooo good. I like it spicier so I add Hatch green chilis to kick it up a notch. -
Stunning. New Mexicans will go nuts for this. -
GREAT! I used fresh roasted hatch chilies and added a pinch hot sauce. Really yummy!
-
Initially I thought this might be too hot (it was for me!), but our guests absolutely loved it! The comment I heard most was that they couldn’t stop eating it. This recipe makes a lot of dip, which is a good thing, because it disappears quickly!
Tweaks
-
Hot and delicious!
RECIPE SUBMITTED BY
Food.com
United States
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