Let’s have a look at what our friends over at Dip Recipe Creations have said about this incredibly tasty Mexican dip:
One of the great things about this recipe is it is very versatile so you can adjust the ingredients in the chili relleno dip to your liking. Use your favorite Mexican sauce, your favorite cheese, or add ingredients like ground beef if you want. You can make it as spicy or as mild as you like since most of the spice will come from the sauce that you use.
It really is the best part of this recipe! You can adjust it to your liking and make it just as spicy or mild as you want.
1 (8-oz) block of cream cheese, softened (I went with Philadelphia)
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne pepper (optional)
2 Anaheim or Poblano peppers
1/4 cup Ranchero or enchilada sauce (There’s a recipe for some homemade enchilada sauce at the “Next Page” link at the bottom of the page, or you can check out the suggestions at the Dip Recipe Creations site.)
1 1/4 cup shredded Monterrey Jack cheese
Roast peppers in the oven under a broiler until all sides are nicely charred. Place peppers in a container and cover with plastic wrap for 20 minutes. Then, remove the skin from the peppers, remove the seeds, and dice peppers. Set aside.
Preheat oven to 350 degrees.
Beat together the cream cheese, 1 cup of the shredded cheese, garlic powder, cumin, and cayenne until well combined and smooth.
Transfer cream cheese mixture into a small baking dish or pie plate. Spread Ranchero or enchilada sauce over the top. Bake for 10 minutes.
Remove from the oven, add chopped peppers and sprinkle with the remaining cheese.
Bake for an additional 5 minutes or until the cheese is melted.
Quick tip: Serve with tortilla chips!
Thanks to Dip Recipe Creations for this delicious chili relleno dip.