Time 10m Number Of Ingredients 8 Steps:
Place the cream cheese in a food processor and process until smooth. Add the sour cream and pulse to combine. Roughly chop 6 of the chiles and add them to the processor along with the cumin, onion powder and garlic powder. Process until smooth. Transfer the dip to a bowl. Chop the remaining 2 chiles. Stir into the dip. Taste, and add salt and pepper as needed. Refrigerate the dip until ready to serve. Serve with tortilla chips.
Time 30m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it. Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.
Time 8m Number Of Ingredients 11 Steps:
In a large bowl, mix the cream cheese, sour cream, green chiles and spices until well combined. Spread on a SOLO plate and top with shredded cheese, tomatoes and green onions. Serve with crackers or chips.
Time 2h10m Yield 24 Number Of Ingredients 10 Steps:
In medium bowl, mix all ingredients except cheese, chiles and flatbread pieces. Stir in cheese and chiles. Cover; refrigerate 2 to 4 hours to blend flavors. Serve with flatbread pieces.
Time 30m Number Of Ingredients 7 Steps:
In a large bowl, combine the cream cheese, 1 cup cheddar cheese, green chiles, and all spices in a large bowl. Mix thoroughly until everything is combined. Spread in a pie pan or shallow baking dish and top with the remaining cheese. Bake at 350˚F for 20 minutes or until the dip is heated through and cheese is melted.
Time 55m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F. Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam. Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes. Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese. Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes. Garnish with the dark green scallions and serve with tortilla chips.
Time 40m Yield 6-8 , 6-8 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees. In mixing bowl, first combine the sour cream and vegetable soup mix. Then drain the excess liquid off of the Rotel and green chiles and stir both cans in with the sour cream mixture. (tip – don’t fuss over the draining, just what pours out of the can easily). Lastly, add 2 cups of the cheese and stir everything together. Pour mixture into a 10" round baking dish, top with additional 1/2 cup or more of cheese. (Remember you will be serving this in what you cook it in: I always use a round, stoneware baking dish, but a deep dish pie plate or smaller ceramic casserole dish would work as well!). Bake for 30 minutes (or until top is golden and bubbly). Allow the dish to cool for at least 20 minutes before serving with your favorite tortilla or corn chips. Happy dipping!
Time 35m Yield 4 cups. Number Of Ingredients 8 Steps:
In a large bowl, combine mayonnaise and cheeses. Add the chiles, corn and pimientos; mix well. Pour into a lightly greased 2-qt. baking dish. Top with olives. , Bake, uncovered, at 325° for 25-30 minutes or until edges are bubbly. Serve with tortilla chips. Refrigerate leftovers.
Time 30m Yield 32 Number Of Ingredients 6 Steps:
In a medium saucepan over medium heat, mix tomatoes, corn, milk and flour. Cook and stir until thick and bubbly, about 10 minutes. Gradually blend in Cheddar cheese and diced green chile peppers. Continue cooking until cheese has melted, about 10 minutes. Serve warm.
Time 40m Yield 24 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Mix cream cheese, mayonnaise, Parmesan cheese, chile peppers, jalapeno peppers, bacon, and cilantro together in a bowl until well combined. Transfer to a baking dish. Bake in the preheated oven until hot and bubbly, about 30 minutes. Stir and serve.
