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
Scale
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.
