Nothing says celebration quite like chips and dip. This chile relleno dip is perfect for any sort of get together. Traditionally chile rellenos are a stuffed, roasted, fresh poblano pepper. This recipe holds true to that, but it’s just put in a dip instead of stuffed!
Check out this recipe on the next page. If you want to make it hotter or milder, you can decide that by keeping in the seeds or not!
I won’t lie. One of my favorite foods for dinner is chips and salsa. Really, any type of tortilla chips and dip will do me. I love having lazy dinners every once in a while. It reminds me that I’m an adult, and I can do what I want when I want! So there *PFFFFT*
Check out this recipe below for Chile Relleno Dip
- 1 (8-oz) block of cream cheese, softened
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- 2 Anaheim or Poblano peppers
- 1/4 cup Ranchero or enchilada sauce
- 1 1/4 cup shredded Monterrey Jack cheese
- Roast peppers in the oven under a broiler, on a grill, or over a gas burner until all sides are nicely charred. Place peppers in a container and cover with plastic wrap for 20 minutes. Then, remove the skin from the peppers, remove the seeds, and dice peppers. Set aside. See note for additional information on roasting peppers if you’ve never done it before.
- Preheat oven to 350 degrees.
- Using a mixer on medium speed, beat together the cream cheese, 1 cup of the shredded cheese, garlic powder, cumin, and cayenne (if using) until well combined and smooth.
- Transfer cream cheese mixture into a small, shallow baking dish or pie plate.
- Spread Ranchero or enchilada sauce over the top.
- Bake for 10 minutes.
- Remove from the oven, add chopped peppers and sprinkle with the remaining cheese.
- Bake for an additional 5 minutes or until the cheese is melted.
- Serve warm with tortilla chips.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Dip Recipe Creations.