If you ever crave a snack that bursts with bold Southwestern flavors and melts in your mouth, this Chili Relleno Dip Recipe is your new best friend. Combining creamy, tangy cream cheese base with spicy Old El Paso taco seasoning, diced green chiles, and melty Mexican blend cheese, it captures the essence of the classic chili relleno in a warm, comforting dip. It’s incredibly simple to whip up, yet so irresistibly satisfying that it becomes the star of any gathering or a cozy night in.
Ingredients You’ll Need
The magic of this Chili Relleno Dip Recipe lies in its straightforward and flavorful ingredients. Each component adds something special—cream cheese brings the creamy texture, taco seasoning infuses that signature spice, green chiles add a smoky kick, enchilada sauce gives a lush tangy moisture, and shredded cheese turns everything into a gooey, cheesy delight.
- Cream cheese (16 oz, softened): Provides a smooth, rich base that becomes delectably creamy when baked.
- Old El Paso Taco seasoning packet: Packs in bold and vibrant flavor, infusing the dip with spices you know and love.
- Old El Paso diced green chiles (4 oz can, divided): Adds a mild heat and subtle smokiness; reserving some for garnish gives a pop of color and flavor on top.
- Old El Paso green enchilada sauce (¼ cup): Brings tangy depth and keeps the dip moist and luscious.
- Mexican blend cheese (1 cup, shredded): Melts beautifully, topping the dip with that irresistible gooey finish.
How to Make Chili Relleno Dip Recipe
Step 1: Mix the Cream Cheese Base
Start by preheating your oven to 350 degrees Fahrenheit. In a medium bowl, use a stand mixer or hand mixer to blend softened cream cheese, the taco seasoning packet, and most of the diced green chiles (hold back about 2 tablespoons to sprinkle on top later). This mixture becomes the rich, spicy foundation of your dip and blends creamy, heat, and subtle chile flavor all in one.
Step 2: Prepare the Baking Dish
Spoon the cream cheese mixture into an 8×8-inch baking dish or a medium-sized cast iron skillet. Spread it evenly so that you have a smooth, flat layer—this even surface will help the dip bake uniformly and look visually appealing when served.
Step 3: Add Enchilada Sauce and Bake
Pour the ¼ cup of green enchilada sauce over the cream cheese layer, gently spreading it out without mixing. This creates a vibrant, tangy swirl that seeps into the creamy base while baking. Place the dish in the oven and bake for 10 to 15 minutes, allowing the sauce to meld with the cheese mixture and warm through.
Step 4: Melt the Cheese and Garnish
Once the dip has baked, pull it out and evenly layer the shredded Mexican blend cheese over the top along with the reserved diced green chiles. Return to the oven for about 5 minutes until the cheese is melted, bubbly, and slightly golden on the edges—this is where the dish reaches its cheesy, melty peak.
Step 5: Serve and Enjoy
Your Chili Relleno Dip is now perfectly baked and ready to be enjoyed. Pair it enthusiastically with tortilla chips, a favorite salsa, or even crisp veggie sticks to scoop up every luscious bite.
How to Serve Chili Relleno Dip Recipe
Garnishes
Elevate your dip experience by garnishing with fresh cilantro leaves, finely diced tomatoes, or a sprinkle of chopped green onions. These add freshness and a slight crunch that contrasts beautifully with the creamy, cheesy dip.
Side Dishes
This Chili Relleno Dip Recipe pairs wonderfully with crunchy tortilla chips, warm soft pita bread, or even crunchy jicama sticks for a refreshing twist. Consider serving alongside a bright corn salad or roasted veggies for a full fiesta-style snack spread.
Creative Ways to Present
For a fun presentation, serve the dip in a rustic cast iron skillet straight from the oven to the table. You can also hollow out a round loaf of sourdough bread and use it as an edible bowl for a delightful centerpiece that guests will love digging into.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which will be tough!), store them in an airtight container in the refrigerator. The flavors will actually deepen overnight, making for an even more delicious snack the next day.
Freezing
This dip freezes well. Scoop the cooled dip into a freezer-safe container, making sure to leave some headspace. When you’re ready, thaw overnight in the fridge for best results.
Reheating
To bring your dip back to life, reheat it in the microwave in short bursts or in a low oven until warmed through and bubbly. Add a little extra shredded cheese on top before reheating to revive that fresh melted cheese appeal.
FAQs
Can I make this dip spicy?
Absolutely! You can add a pinch of cayenne pepper or finely diced jalapeños to the cream cheese mixture to turn up the heat according to your taste buds.
What can I use if I don’t have Old El Paso products?
Substitute with any store-bought taco seasoning, diced mild green chilies, and enchilada sauce. The key is balancing creaminess and spice, so choose products you love for similar flavor profiles.
Is there a vegetarian option for this dip?
This recipe is naturally vegetarian as written, but you can also experiment by adding cooked black beans or corn for extra texture and nutrition.
Can I prepare this dip ahead of time?
You can absolutely mix the ingredients and refrigerate the dip for a few hours before baking, making it a great make-ahead appetizer for parties.
What should I serve with this dip besides chips?
Try crunchy vegetable sticks like carrots, celery, or bell peppers, or warm tortillas cut into strips. Even pita bread works great to scoop up all that cheesy goodness.
Final Thoughts
Once you’ve tried this Chili Relleno Dip Recipe, it’s hard not to make it your go-to for game days, casual get-togethers, or whenever you need a comforting, flavorful bite. The perfect balance of creaminess, spicy zest, and melty cheese makes every scoop simply unforgettable. Give it a try—you’ll be sharing this gem with every friend you have in no time!
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, cheesy, and mildly spicy appetizer inspired by the classic Mexican chili relleno. This easy-to-make dip combines cream cheese, taco seasoning, diced green chiles, enchilada sauce, and a blend of melted Mexican cheeses. Baked to perfection, it’s perfect for serving with tortilla chips at parties or gatherings.
Ingredients
Main Ingredients
- 16 oz blocks of cream cheese, softened
- 1 Old El Paso Taco seasoning packet
- 4 oz can of Old El Paso diced green chiles (divided, reserve 2 tablespoons for topping)
- 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 or hand mixer, blend together the softened cream cheese, taco seasoning packet, and most of the diced green chiles, saving 2 tablespoons to use later as a topping. Mix until the ingredients are fully incorporated and smooth.
- Prepare Baking Dish: Transfer the cream cheese mixture into a medium-sized baking dish, roughly 8×8 inches, or a medium cast iron pan. Smooth the mixture evenly to form a uniform layer for even baking.
- Add Enchilada Sauce and Bake: Pour ¼ cup of green enchilada sauce evenly over the cream cheese layer. Place the dish in the preheated oven and bake for 10 to 15 minutes, allowing the flavors to meld and the sauce to warm through.
- Add Cheese and Green Chiles, Then Bake Again: Remove the baking dish from the oven. Sprinkle the shredded Mexican blend cheese evenly on top, followed by the reserved 2 tablespoons of diced green chiles. Return the dish to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Serve: Take the dip out of the oven and serve immediately with your favorite tortilla chips for dipping.
Notes
- For a spicier dip, use diced green chiles with added heat or add a pinch of cayenne pepper into the mix.
- If you don’t have Old El Paso brand, substitute with any taco seasoning, diced green chiles, and enchilada sauce you prefer.
- To make this dip ahead of time, assemble it and cover, refrigerate, then bake just before serving.
- This dip can also be served warm or at room temperature depending on preference.
