5 Things Hot Mexican Green Chile Dip |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I take this dip to almost every gathering I go to.....and have never had to haul any of it home! It's never had a real name, but when people ask what's in it?/how do you make it?, the response is always the same: It's so easy. Five things and stir! . You can actually add additional items like diced jalapenos, sliced black olives, etc to make it your own.....but the basic recipe is always a hit! I use the extra hot Rotel to kick it up, but for those who prefer milder flavor, you can use the regular or even 'mild' Rotel. I DO highly recommend Rotel (rather than any other brand of diced tomatoes w/chilis)...there's just something about the flavor that's very unique. Enjoy! Ingredients:
16 ounces sour cream |
2 1/2 cups of shredded cheddar cheese (any other mexican style cheese or cheese blend works fine) |
1 (10 ounce) can rotel diced tomatoes and green chilies |
1 (4 ounce) can diced green chilies |
1 (1 1/2 ounce) package knorr vegetable soup mix |
Directions:
1. Preheat oven to 350 degrees.
2. In mixing bowl, first combine the sour cream and vegetable soup mix.
3. Then drain the excess liquid off of the Rotel and green chiles and stir both cans in with the sour cream mixture. (tip - don't fuss over the draining, just what pours out of the can easily).
4. Lastly, add 2 cups of the cheese and stir everything together.
5. Pour mixture into a 10 round baking dish, top with additional 1/2 cup or more of cheese. (Remember you will be serving this in what you cook it in: I always use a round, stoneware baking dish, but a deep dish pie plate or smaller ceramic casserole dish would work as well!).
6. Bake for 30 minutes (or until top is golden and bubbly).
7. Allow the dish to cool for at least 20 minutes before serving with your favorite tortilla or corn chips. Happy dipping!
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