Green Chili Enchilada Dip – Get ready for game day with a creamy, cheesy, green chili enchilada dip recipe!
I can’t believe that we are jut 2 weeks away from the biggest
food holiday sporting event of the year! It is time to start planning that game day menu! Because, let’s be honest. The big game is all about the food anyway. And maybe the commercials. We always have plenty of dips and snacks around, even when it is just the 3 of us. I am going to see if I can talk my husband into hosting a party this year. We will see how far I can get with that idea 🙂 On the menu no matter what? This Green Chili Enchilada Dip. It comes together in just minutes, and hits all the right notes for a dip. It is creamy, cheesy, and just plain delicious! It is time that you spice up your game day!
I used Old El Paso™ Green Chile Enchilada Sauce and a can of >Chopped Green Chiles to make this dip. You can pick it up at your local Ablertons grocery store. I headed straight to the Mexican isle, and was able to get what I needed in no time. Everything you need to spice up your game day is all in one easy to find place! Then I was on my way home, drooling about the thought of this dip! I actually made a very similar version with chicken last year, and have been wanting to made it again ever since!
I purposely did not make this green chili enchilada dip that spicy. There is a little kick if you use the medium heat level of enchilada sauce, but not too bad. If you want to kick it up, add in a little cayenne pepper and that should take care of things. You can make this enchilada dip the day before and just heat it up before your guests arrive, or you could even make it in the crock pot and keep it warm all through the game. Just be sure to have plenty of chips for dipping!
- 1 (8oz) package cream cheese
- 3/4 cup sour cream
- 1 1/2 cup shredded cheddar cheese , divided
- 1 (10 oz) can Old El Paso green chili enchilada sauce
- 1 (4 oz) can Old El Paso chopped green chilies
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
Preheat oven to 400 degrees.
In a large bowl cream cheese, sour cream, 1 cup of cheddar cheese, enchilada sauce, green chiles, chili powder, cumin and salt. Mix until well combined.
Pour into an oven safe dish. Top with the remaining 1/2 cup cheese.
Bake for 15-20 minutes until bubbly and cheese is melted.
This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.