Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese and sour cream until smooth.
- Add the shredded cheddar cheese and Monterey Jack cheese to the mixture.
- Fold in the diced green chiles, garlic powder, onion powder, cumin, salt, and pepper until well combined.
- If desired, mix in the chopped cilantro for added flavor.
- Transfer the mixture to a baking dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the dip is hot and bubbly.
- Remove from the oven and let cool slightly before serving.
- Serve warm with tortilla chips or fresh vegetables for dipping.
Notes
- For extra heat, consider adding some diced jalapeños to the mixture.
- This dip can be made ahead of time and stored in the refrigerator; simply bake before serving.
- Substitute Greek yogurt for sour cream for a healthier version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 50 mg