"5 Things" Hot Mexican Green Chile Dip
- Ready In:
- 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
- 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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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.
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!