Cream Cheese Chile Dip

Cream Cheese Chile Dip


This spicy cream cheese dip is a crowd pleaser! Great for veggies or any type of chips.


  • 12 ozs (1.5 packages) of cream cheese, room temperature
  • 4 ozs (1 can) green chiles, undrained
  • 1 jalapeño, seeds removed and chopped (optional)
  • ⅓ cup sour cream
  • ½ tsp garlic powder
  • Kosher salt, to taste


  1. Using a handheld mixer or two forks, mix your cream cheese and sour cream together.
  2. Fold in green chiles and jalapeño, if using, and stir until combined, then mix in garlic powder and salt.
  3. Taste and adjust seasoning if necessary.
  4. Refrigerate for at least 20 minutes, then transfer to serving platter and serve with chips, veggies or toasted baguette.