Ingredients
Scale
- 1 cup 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, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh cilantro (optional)
- Tortilla chips, for serving
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 and Monterey Jack cheeses, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper to the bowl. Mix until all ingredients are well combined.
- Transfer the mixture into a baking dish and spread it evenly.
- Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden on top.
- Remove from the oven and let cool slightly. Garnish with chopped fresh cilantro, if using.
- Serve warm with tortilla chips for dipping.
Notes
- For a spicier dip, consider using hot diced green chiles.
- This dip can be made ahead of time; simply refrigerate before baking and add a few extra minutes to the baking time.
- Feel free to experiment with different cheeses for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 50 mg