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
Scale
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.
