"5 Things" Hot Mexican Green Chile Dip
"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!"
photo by Sageca
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- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
6-8
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
- Preheat oven to 350 degrees.
- In mixing bowl, first combine the sour cream and vegetable soup mix.
- 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).
- Lastly, add 2 cups of the cheese and stir everything together.
- 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!).
- Bake for 30 minutes (or until top is golden and bubbly).
- 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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Reviews
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The flavors in this were really yummy but the texture was a bit off for our liking. I may try again and see if I can get it smoother. -
Easy - I had all the ingredients. I used it as a sauce for Mexican Chicken. I will not make it again - I am a Texan, and this is not really what I was hoping for. It needed jalapeños and maybe 1/2 cream cheese and 1/2 sour cream for better dip texture. I think the soup mix was also too bland - I will have to figure out how to bump it up a bit. But it was a fun dinner and everyone was excited to see something new. -
This is a Keeper!!!! I've made this dip several times and it's always the same experience... WOW can I have this recipe before I go.It always pleases and is so easy to make so if your looking for something to bring on the compliments give this dip a try!!! And enjoy!!!
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You're absolutely right about not bringing any of this home! The only change I made was to use low-fat sour cream to try to cut down the calories a tad. Everyone loved it and lots of folks wanted the recipe. By the way, either use a particularly strong tortilla chip or go for some kind of cracker -- the more flimsy chips won't survive the dipping! -
Made for NYE. Was a big hit! Everyone kept asking what was in it.
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RECIPE SUBMITTED BY
I grew up in rural east Texas and Louisiana before being transplanted to the beautiful state of Kentucky at the age of 17....so for the most part, my 'hard drive' is programmed for rich, southern style food. Recipes for things like mashed potatoes, cream gravy, pot roast, chicken fried steak and chili are burned in to my DNA!! ?I will never deny my love for rich, southern foods and I'm not a fan of stripping away all the fat and flavor in order to lighten up my favorite southern staples, however (fortunately) my culinary horizons expand beyond my roots and I love finding new foods and new ways of cooking that are just as delicious and in many cases much healthier. ?I do receive an incredible amount of joy from feeding others....a trait I definately attribute to my southern roots.
