If you love bold, cheesy flavors and crave something that brings the fiesta to your snack table, this Chili Relleno Dip Recipe is an absolute must-try. Imagine creamy, velvety cream cheese mingling with the smoky warmth of taco seasoning and spicy green chiles, all topped with gooey melted Mexican blend cheese and just the right touch of enchilada sauce. Whether you’re hosting a party or just want a cozy night in with an irresistible snack, this dip offers that perfect balance of spicy, savory, and cheesy goodness that will have everyone coming back for more.
Ingredients You’ll Need
This Chili Relleno Dip Recipe shines because of its straightforward and pantry-friendly ingredients. Each element plays a crucial role, from the creamy richness of cream cheese, the bold punch of taco seasoning, to the vibrant color and mild heat of diced green chiles. These ingredients work beautifully together to create a luscious texture and mouthwatering flavor.
- Cream cheese, 16 oz blocks, softened: The smooth and creamy base that gives the dip its signature richness.
- Old El Paso Taco seasoning packet: Adds a perfectly balanced blend of spices to crank up the flavor.
- Old El Paso diced green chiles, 4 oz can (divided): Offers a mild heat and a fresh pop of color; reserving some for topping adds extra texture.
- Old El Paso green enchilada sauce, ¼ cup: Brings a tangy, slightly spicy depth that complements the creaminess.
- Mexican blend cheese, 1 cup shredded: Melts beautifully on top for that irresistible golden, bubbly finish.
How to Make Chili Relleno Dip Recipe
Step 1: Mix the Base
Start by preheating your oven to 350°F. In a mixing bowl, combine the softened cream cheese, taco seasoning, and most of the diced green chiles, saving about 2 tablespoons for later. Using a stand or hand mixer, whip everything together until it’s smooth and creamy. This is the savory, flavorful foundation of your dip that brings together spice and creaminess in perfect harmony.
Step 2: Prepare the Baking Dish
Transfer the cream cheese mixture into an 8×8-inch baking dish, or a medium cast iron pan if you have one for an extra rustic touch. Use a spatula to spread the mixture evenly, creating a nice smooth layer. This ensures each bite has an even amount of that cheesy, spicy goodness.
Step 3: Add the Enchilada Sauce and Bake
Pour the green enchilada sauce over the cream cheese layer, spreading it out evenly to cover the surface. This sauce adds tang and mild heat that beautifully cuts through the richness. Place the dish in the oven and bake for 10 to 15 minutes, allowing the flavors to marry and the dip to warm through.
Step 4: Top with Cheese and Chiles
Once your dip has baked, pull it out of the oven and scatter the shredded Mexican blend cheese over the top, followed by the reserved diced green chiles. Pop it back into the oven for about 5 minutes until the cheese is melted, bubbly, and golden. This final step turns the dip into a decadent, melty masterpiece.
Step 5: Serve and Enjoy
After baking, let the dip cool just long enough to avoid burning your mouth, then serve it hot alongside your favorite tortilla chips. Trust me, this Chili Relleno Dip Recipe is best enjoyed warm and shared with friends or family who appreciate a good cheesy, spicy treat.
How to Serve Chili Relleno Dip Recipe
Garnishes
While the dip is fantastic on its own, adding a few fresh garnishes can elevate the presentation and flavor. Consider sprinkling chopped fresh cilantro or green onions for a hint of freshness. A dollop of sour cream or a squeeze of lime juice adds creamy tang and brightness that balances the spice beautifully.
Side Dishes
This dip pairs wonderfully with crispy tortilla chips, but why stop there? Serve it alongside crunchy vegetable sticks like bell peppers, carrots, or celery for a lighter option. It’s also fantastic as a topping for baked potatoes or even spread on warm sandwiches to add an extra layer of gooey, spicy flavor.
Creative Ways to Present
If you want to impress guests, try serving the Chili Relleno Dip Recipe in an edible bowl made from a hollowed-out loaf of sourdough or a round of crusty bread. You can also fill mini bell pepper halves or serve it layered in small individual ramekins for a charming party presentation. The possibilities are endless and super fun to explore!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, no worries—this dip keeps well in an airtight container in the refrigerator for up to 3 days. Cover it tightly to prevent it from absorbing other fridge odors. When you’re ready to enjoy again, simply reheat gently to bring back its creamy, melty perfection.
Freezing
While this dip tastes best fresh, you can freeze it for up to 2 months. Place it in a freezer-safe container and thaw overnight in the refrigerator before reheating. Keep in mind that the texture may change slightly, but the bold flavors will still shine through when warmed up.
Reheating
To reheat leftovers, use a microwave on medium power in short intervals to avoid overheating and splitting the cream cheese. Alternatively, warming in a 325°F oven until heated through works beautifully and helps restore that fresh-baked charm with a melted cheese topping.
FAQs
Can I make this Chili Relleno Dip Recipe vegan or dairy-free?
Absolutely! Swap out the cream cheese and shredded cheese with vegan alternatives, and ensure your taco seasoning and enchilada sauce are free of animal products. You’ll still get that satisfying creamy and spicy flavor profile.
What if I can’t find Old El Paso brand ingredients?
No problem at all! You can substitute with any good-quality taco seasoning, diced green chiles, and enchilada sauce available at your grocery store. The key is to choose flavorful, authentic ingredients for the best results.
Is this dip very spicy?
This recipe offers a mild to medium spice level thanks to the green chiles and taco seasoning. If you prefer it spicier, add a pinch of cayenne pepper or use spicier chiles. For a milder version, use less seasoning or mild green chiles.
Can I prepare the dip ahead and bake it later?
You can mix the base ingredients ahead and store them in the fridge for up to 24 hours. When ready to bake, add the enchilada sauce and cheese toppings fresh before baking to keep the texture and flavors vibrant.
What are some good dippers besides tortilla chips?
Try serving this dip with pita chips, toasted baguette slices, or even crunchy veggies like cucumber rounds, jicama sticks, or snap peas for a delicious and varied dipping experience.
Final Thoughts
This Chili Relleno Dip Recipe is a total game-changer when it comes to party snacks and cozy night treats. Its creamy texture, zesty seasoning, and melty cheesy topping come together in a way that feels like a warm hug for your taste buds. I encourage you to try making it soon—you’ll find it hard to stop at just one scoop!
Print
Chili Relleno Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Description
Chili Relleno Dip is a creamy, flavorful dip inspired by the classic Mexican chili relleno. It combines softened cream cheese with taco seasoning, diced green chiles, and green enchilada sauce, baked until bubbling and topped with melted Mexican blend cheese and additional green chiles. Perfect for serving with tortilla chips at parties or casual gatherings.
Ingredients
Base Mixture
- 16 oz cream cheese, softened
- 1 packet Old El Paso Taco seasoning
- 4 oz can Old El Paso diced green chiles (reserve 2 tablespoons for topping)
Toppings
- ¼ cup Old El Paso green enchilada sauce
- 1 cup shredded Mexican blend cheese
Instructions
- Preheat Oven and Mix Ingredients: Preheat your oven to 350°F. Using a stand mixer or hand mixer, blend the softened cream cheese, the entire taco seasoning packet, and most of the diced green chiles, reserving 2 tablespoons of chiles for topping later. Mix until smooth and well combined.
- Prepare Baking Dish: Transfer the cream cheese mixture to an 8×8 inch baking dish or a medium-sized cast iron skillet. Smooth the surface evenly to create a uniform layer.
- Add Enchilada Sauce and Bake: Spoon ¼ cup of green enchilada sauce evenly over the cream cheese mixture. Place the dish in the preheated oven and bake for 10 to 15 minutes until heated through.
- Add Cheese and Chiles, Continue Baking: Remove the dish from the oven, then top with the shredded Mexican blend cheese and the reserved diced green chiles. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese has melted and is bubbly.
- Serve: Once baked, remove from the oven and serve immediately with your favorite tortilla chips for dipping.
Notes
- Use a medium-sized cast iron skillet for even heating and a rustic presentation.
- For a spicier dip, add additional diced green chiles or a pinch of cayenne pepper.
- Ensure cream cheese is softened at room temperature for easier mixing.
- This dip can be prepared ahead and refrigerated; reheat in the oven before serving.
