This green chili sauce is warm, creamy and very easy! The best part is that you can control the heat! I’m telling you, the the flavor is more striking beyond the list of ingredients! Make this for your next meeting or, let’s be honest, lunch!
Because this sauce works!
- Technique: I use the steps that really matter! Creamy cheese that’s consistently soft, freshly shredded cheddar, and heat levels that stay balanced.
- Ingredients: I keep it practical. Hatch is great, but any green chili works, and Greek yogurt is easily swapped to suit your tastes and dietary needs.
- Ease in real life: Simple ingredients, quick method and a sauce suitable for every occasion.
Ingredients of Chile Green Salsa
- Cheese: Shred your cheese to get a smoother melt and avoid the grainy finish that pre-shredded mixes can bring.
- Chillies: Hatch chiles are just green chiles grown in Hatch, New Mexico, giving them a smokier, slightly buttery flavor. Nice if you have them, but any green chile works for this recipe.
- Cream cheese: Leave to rest at room temperature for about two hours, or microwave the diced pieces for 15-20 seconds to soften them.
- Sour cream Exchange: Plain Greek yogurt works beautifully in place of sour cream.
- Heat: Choose mild, medium or hot chilies depending on how spicy you want the sauce to be.
How to make creamy green chile sauce
Making green chile dip is great as an after school snack, for parties, or as a game day appetizer. If you like a hot dip, you can also try my Chicken Alfredo Dip or my Cheese Garlic Bread Dip. They all use simple ingredients but taste amazing!
- Preparation and mixing: Preheat oven to 350°F. Spray a 2-quart baking dish or 8-inch ovenproof skillet with nonstick cooking spray and set aside. Add the cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl halfway through to make sure everything is combined and no lumps remain. Add the sour cream to the cream cheese and mix with the hand mixer until smooth.
- Combine: Add the cheddar cheese, diced green chiles, garlic, cumin, onion powder, salt and black pepper and mix until smooth.
- Baking: Transfer to the prepared pan and smooth over the top. Cook for 15-20 minutes, until the surface is golden and the edges of the sauce are bubbling. Serve immediately!
Alyssa’s expert advice
Serve this creamy green chile dip with tortilla chips, bread or vegetables. If you want, you can garnish it with green chiles, jalapeño, cilantro, green onions or diced tomatoes.
Crockpot Instructions
- Mix: Combine sauce ingredients in a medium bowl.
- Add: Add to a 4-quart or smaller slow cooker.
- Cooked: Cover and cook for 2-3 hours, until heated through and the cheese on top is bubbling.
Press
Salsa Verde Chile
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Equipment
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1 small 8- or 10-inch baking panor 2 liter pan
Ingredients
- 8 ounces softened cream cheese
- 1 ¼ cups sour cream
- 2 cups grated mild cheddar cheese divided
- 1 (4 oz) can drain the diced green chillies choose the desired heat level
- 1 teaspoon minced garlic about 1 clove of garlic
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
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Preheat oven to 350 degrees Fahrenheit. Spray a 2-quart baking dish or 8- or 10-inch oven-safe pan with nonstick cooking spray and set aside.
-
Add 8 ounces softened cream cheese in a large bowl and beat with a hand mixer at medium speed until smooth. Scrape down the sides and bottom of the bowl halfway through to make sure everything is combined and no lumps of cream cheese remain.
-
Add 1 ¼ cups sour cream to the cream cheese and mix with the hand mixer until you obtain a homogeneous mixture.
-
Add the 2 cups shredded mild cheddar cheese, 1 (4-ounce) can diced green chiles, 1 teaspoon minced garlic, ½ teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon saltAND ¼ teaspoon ground black pepper.
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Transfer to the prepared pan and smooth over the top. If desired, sprinkle more cheddar cheese on top.
-
Cook for 15-20 minutes, until the surface is golden and the edges of the sauce are bubbling. Serve immediately with tortilla chips, sliced baguette or fresh vegetables.
Notes
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; Dairy-based sauces do not defrost well.
- Heat: Reheat in the microwave in 30 second increments, stirring in between, or cook in the oven at 350°F for 15-20 minutes, stirring halfway through.
- Go ahead: Assemble up to 48 hours in advance and refrigerate until ready to cook.
Nutrition
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