Chile Relleno Dip is classic Chile Relleno in dip form! Easily doubles in a bigger skillet to feed more people. Great for game day!
It seems like every time I search for baseball oriented items (like stickers, night lights, gift bags, etc.) all that’s available is football, soccer, and basketball. I don’t get it! Isn’t baseball supposed to be America’s favorite pastime?
We are definitely a baseball family. Son plays, father plays…and coaches.
I grew up watching it with my dad and have always loved it. I know it’s a slow sport, but it’s also very complicated. I’m still learning new things all these years later.
After hibernating through the winter, we always look forward to Spring ball – bring on the clean turf, snack shack, and families we don’t see very often! But by June, we are DONE. Done with the league politics, rules, and drama – it’s changed so much since I was a kid. Then we get a nice long break in the summer, which makes us all excited for Fall ball! Rinse, repeat.
This year, however, Fall ball has been cancelled due to low registration numbers. We are beyond bummed. And I just cannot get on board with football. Ugh. So maybe…tennis?
Football season is right around the corner though, and even though I couldn’t care less about watching the games, it’s always a great excuse to have friends over. And feed them. Dips.
I took my beloved Chili Relleno Casserole and turned it into this awesome Chile Relleno Dip several years ago.
Recently I added some cooked pork chorizo, which took it up about 10 notches. So good, you guys. Everyone I serve this to, loves it. Great for parties!
And check out this step by step guide and video for Authentic Chile Rellenos!
Other dip recipes you might enjoy!
Layered Greek Dip – Belly Full
The Best Artichoke Dip – Belly Full
Hissy Fit Dip – Brown Eyed Baker
Beer Cheese Dip – The Cookie Rookie
Watch the video for Chile Relleno Dip
Chile Relleno Dip
- 4 ounces pork chorizo
- 8 ounces cream cheese ,softened
- 1 tablespoon taco seasoning
- 1/3 cup salsa verde
- 2 cups shredded Mexican cheese blend
- 4 ounce can diced roasted green chiles
- Preheat oven to 350 degrees F. Coat a 10-inch cast iron skillet with nonstick cooking spray.
- Heat a small skillet over medium-high heat. Remove chorizo from the casings and add to the hot pan (without any oil), cook, stirring and breaking up the meat, until bubbling and completely separated, about 4-5 minutes. Transfer to a plate.
- In a medium bowl, mix together the cream cheese and taco seasoning until combined and smooth; spread in an even layer inside the skillet, followed by the salsa verde and cooked chorizo.
- Sprinkle with the cheese. Scatter the chiles over the top.
- Place in the oven and bake until cheese is melted and bubbly, about 15-20 minutes.
- Serve right away with tortilla chips!