1/5 Photos of "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!
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- 1Preheat oven to 350 degrees.
- 2In mixing bowl, first combine the sour cream and vegetable soup mix.
- 3Then 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).
- 4Lastly, add 2 cups of the cheese and stir everything together.
- 5Pour 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!).
- 6Bake for 30 minutes (or until top is golden and bubbly).
- 7Allow the dish to cool for at least 20 minutes before serving with your favorite tortilla or corn chips. Happy dipping!
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Nutritional Facts for "5 Things" Hot Mexican Green Chile Dip
Serving Size: 1 (150 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 377.7
- Calories from Fat 285
- Total Fat 31.7 g
- Saturated Fat 19.2 g
- Cholesterol 91.1 mg
- Sodium 1245.4 mg
- Total Carbohydrate 9.8 g
- Dietary Fiber 0.4 g
- Sugars 3.9 g
- Protein 14.7 g