Green Chile Spinach Dip Recipes

GREEN CHILE DIP

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.

GREEN CHILE SPINACH DIP

Steps:

• Preheat oven to 375 degrees F. Butter a shallow 1-quart baking dish and set aside.
• In a medium mixing bowl, toss together the chilies, spinach, pepper jack and Parmesan cheeses. In another bowl, stir together the remaining ingredients and then fold into the chile and cheese mixture until well combined.
• Transfer to a prepared baking dish and bake for 20 to 30 minutes, or until bubbling and starting to brown. If the dip is bubbling and not browning, place under the broiler for a couple minutes.
• Serve warm with tortilla chips.

MEXICAN SPINACH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a 2 quart or 9x13 inch casserole dish, combine the cream cheese, sour cream and processed cheese. Heat in the microwave until ingredients are soft enough to stir together, about 1 minute. Stir in the shredded cheese, diced tomatoes with chilies, spinach and taco seasoning mix. Spread evenly.
• Bake uncovered in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle tomatoes and green onions on top before serving. This can also be made ahead of time, refrigerated, and baked just before serving.

SPINACH DIP

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the spinach, artichoke hearts, tomatoes, cream cheese, mozzarella, Parmesan, garlic, pepper and sea salt by hand in a large bowl until well blended. Transfer to an 8-by-11-inch casserole dish, pressing the mixture into an even layer.
• Bake until the dip is starting to bubble and brown around the edges, about 15 minutes.
• Serve with bread or tortilla chips.

VERONICA'S HOT SPINACH, ARTICHOKE AND CHILE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
• Bake in preheated oven until slightly browned, about 30 minutes.

ARTICHOKE GREEN CHILE DIP

Steps:

• Preheat oven to 350 degrees.
• Give the drained artichoke hearts a rough chop so that there aren't any real big chunks.
• Mix artichoke hearts, green chiles, cheeses and mayonnaise.
• Spread evenly in a pie plate or an 8 inch square pan.
• Bake for 20 minutes, or until melted and bubbly.
• Serve warm with tortilla chips, slices of french bread (toasted or not), or cut veggies.

GREEN CHILI ARTICHOKE DIP

Steps:

• Combine softened cream cheese, mayonnaise and Parmesan.
• Drain artichokes and dice. Add to cream cheese mixture.
• Add green chilies.
• Add spices.
• Stir until well combined.
• Heat, if desired.
• *Note: Add Parmesan according to taste. You may want to omit any salt as Parmesan and artichokes are salty.

SPINACH DIP WITH GREEN ONIONS AND GREEN CHILES

Steps:

• Thaw the spinach and and wring all moisture out.
• Thoroughly mix all ingredients.
• Chill for at least 1 hour prior to serving.