Cheesy Green Chile Dip is easy and loaded with ingredients like jalapeños, salsa verde, corn, and of course plenty of green chiles! A cream cheese base is made even more decadent with colby jack and cheddar cheeses, mayo, and a medley of bold ingredients. Trust me – this cheesy dip is anything but boring!

cheesy green chili dip in a white pan

Cheesy Green Chile Dip

This easy dip takes just 10 minutes to prep and another 30 to bake. It’s perfect for popping in the oven just before the party starts! Speaking of parties, you may want to make a double batch of this cheesy dip… It tends to go pretty quickly. It’s cheesy, rich, and filled with bold flavors from spices, jalapeños, green chiles and more! The sweet corn helps to keep things nice and tame, too. This hot corn dip is always a huge hit at parties and potlucks of all kinds. With football season upon us, you’ll want to stock up on recipes like this!  Planning a party? Be the host with the most when you serve more delicious dips like Chili Cheese Dip, Buffalo Chicken Dip and Creamy Corn Dip!

Is This Dip Spicy?

It’s always hard to answer questions like this because spiciness is so subjective! In my opinion, this dip definitely isn’t too spicy. The jalapeños and cayenne powder add a little kick, but they’re tamed by the creamy ingredients and corn. However, you can always add more of both of those ingredients for more heat!

How to Make Cheesy Green Chili Dip

1. Make the creamy mixture. Combine the cream cheese, mayo, sour cream, and spiced in a bowl. Mix well.
2. Add the remaining ingredients. Mix in the corn, salsa verde, ¾ cup cheddar cheese, ¾ cup Colby and Jack cheese, green chiles, bell pepper, and jalapeños until combined.
3. Bake. Transfer the dip to a baking dish, top with the remaining cheese and bake at 350°F for 15 minutes.
4. Broil. Time to get that golden brown top! Set the oven to 400°F and let the dip broil for about 5 minutes or until golden brown and bubbling.
Enjoy. Let it cool for just a few minutes before serving with your favorite chips or crackers.

ingredients to make green chile cheese dip

Storing This Cheesy Dip:

You can store the leftovers in the cooled baking dish with aluminum foil or Saran Wrap on top. Or, transfer the dip to an airtight container. Either way, it’ll stay fresh for up to 3 days in the fridge. For the best results, I recommend reheating the dip in the oven until warmed through. I do NOT recommend freezing this creamy dip!

Ingredient Notes for Cheesy Green Chile Dip

Cream Cheese, Mayo, Sour Cream – For all three of these key ingredients, I recommend using the full fat content! Low fat versions of these ingredients won’t create the same thick and creamy results.
Spices – You’ll need cumin, cayenne powder, salt and pepper. You can always add more cayenne powder if you’re craving more spice or leave it out entirely if you have a more sensitive palate.
Salsa Verde – You can use a store-bought jar. However, my Homemade Salsa Verde recipe really has the BEST flavor and it’s so easy to make!
Cheese – For both the colby jack and cheddar cheeses, try to grate them right off the block. That’s how you can always achieve the best flavor and consistency.
Jalapeños – The jalapeño seeds are what contain the most heat in the entire pepper. For extra spice, leave them in the dip. For less spice, discard them when you chop the peppers. You can also replace the jalapeños entirely with green bell peppers for no heat at all.

cheesy green chile dip on a chip

 

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Cheesy Green Chile Dip

Cheesy Green Chili Dip is easy and loaded with ingredients like jalapeños, salsa verde, corn, and of course plenty of green chiles! A cream cheese base is made even more decadent with colby jack and cheddar cheeses, mayo, and a medley of bold ingredients. Trust me - this cheesy dip is anything but boring!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Servings 10

Ingredients 

  • 8 Ounces Cream Cheese room temperature
  • ½ Cup Mayonnaise
  • ½ Cup Sour Cream
  • 1 teaspoon Cumin
  • ½ teaspoon Cayenne Pepper
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 2 Cups Corn drained if using canned thawed if using frozen
  • 1 Cup Salsa Verde
  • 1 Cup Cheddar cheese divided
  • 1 Cup Colby Jack cheese divided
  • 7 Ounces Diced Green Chiles
  • ½ Cup Red Bell Pepper diced
  • 2 Tablespoons Jalapeños diced

Instructions 

  • Preheat the oven to 350° F.
  • In a large bowl add the cream cheese, mayonnaise, sour cream, cumin, cayenne pepper, salt, and pepper. Mix until fully combined.
  • To the bowl add the corn, salsa verde, ¾ cup cheddar cheese, ¾ cup Colby and Jack cheese, green chiles, bell pepper, and jalapeños. Mix until fully combined.
  • Transfer the dip to a baking dish. Top with the remainder of the cheese.
  • Place in the oven and bake for 15 minutes.
  • Turn the oven to broil at 400° F. Bake for an additional 5 minutes or until the cheese is golden brown and bubbling.
  • Serve with your favorite chips or crackers.

Video

Notes

RECIPE NOTES:
If you don’t like a lot of heat you can eliminate the cayenne pepper and jalapenos.  You can also use drained/chopped pickled jalapeños.
We love serving this dip with tortilla chips, crusty bread, pita chips, bell peppers, carrots, and celery.
This jalapeno corn dip can actually be served cold before baking. All the ingredients blend so well together. I make it both ways. If time is not on my side I will skip baking it or will bake it when I get to my destination.
This is a great dip to make ahead of time. It also travels so well and can be baked when you get your event.

Additional Info

Course: Appetizer
Cuisine: American
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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