Green chilies are one of my culinary secret weapons. They can add heat, freshness, crunch and color to a dish. They are particularly seductive once roasted, as they take on a mildly smoky scent and some added herbal character. They also store very well this way, either covered with a layer of oil in the refrigerator or layered in a freezer bag.
Roasted green chilies are an amazing match for creamy and melting cheeses like cream cheese and Monterey Jack, which also happen to be ideal for a satisfying dip. Depending on how hot your chilies are, the dip can range from mild to quite spicy and still be balanced by the cooling cheeses.
To take the green chili cheese dip recipe below to the next level, try one of these variations:
This creamy, spicy dip pairs beautifully with corn tortilla chips or whole-wheat crackers. Because green chilies can vary so widely in heat level, err on the side of caution and wear plastic gloves while handling them.
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