Creamy and cheesy green chili dip with only 4 ingredients for the perfect appetizer or snack.
Looking to add some heat to your snack time? Look no further than this delicious and zesty green chili dip! This fiery, cheesy twist for your taste buds is the perfect way to spice up any gathering or solo snacking session.
So, whether you’re hosting a party or simply looking for a bold and tasty snack, green chili dip is a game-changer. Get ready to take your taste buds on a flavorful adventure – one dip at a time!
How To Make Green Chili Dip
Ingredients to start
- Rotel tomatoes & green chilies or can of green chilies
- Jalapeno
- Evaporated milk
- Velveeta cheese
Tips for easy changes and variations
The ingredients listed are easily modified. For example, changing fresh jalapeno peppers out for pickled jalapenos. Adding poblano or serano peppers to boost the heat.
This is a green chili dip, but you have the option to use Rotel which also has diced tomatoes. But if you’re a purest you can use only green chilies.
Making the green chili dip recipe
- First in a small pot or saucepan, add in the can of Rotel and the diced jalapeno.
- Cook until the jalapenos have softened in the pan or until you don’t notice any residual water left in the bottom. Then, lower the heat and pour in the evaporated milk then toss in the chunks of Velveeta cheese.
- Continue mixing, allow the cheese to melt into the milk and everything is smooth then turn off the heat. The dip will look very runny, but you need to let it cool for it to be consumable.
- Finally, when the soup is warm and you’re able to eat it without burning yourself, you’ll notice it’s super creamy and cheesy now. Enjoy!
Recipes to serve with the dip
- Bruschetta Mozzarella Bites
- Crispy Crockpot Enchilada Casserole
- Roasted Sweet Chili Brussels Sprouts
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Green Chili Dip
Ingredients
- 1 can Rotel tomatoes & green chilies, drained & rinsed (or can of green chilis only)
- 1 medium jalapeno, minced
- 10 ounce evaporated milk
- 8 ounce velveeta cheese
Instructions
- First in a small pot or saucepan, add in the can of Rotel and the diced jalapeño.
- Cook until the jalapeños have softened in the pan or until you don’t notice any residual water left in the bottom. Then, lower the heat and pour in the evaporated milk then toss in the chunks of Velveeta cheese.
- Continue mixing, allow the cheese to melt into the milk and everything is smooth then turn off the heat. The dip will look very runny, but you need to let it cool for it to be consumable.
- Finally, when the soup is warm and you’re able to eat it without burning yourself, you’ll notice it’s super creamy and cheesy now. Enjoy!