The ingredients in this salad, including mayo, lime, and cotija cheese, were adapted from recipes I’ve seen for grilled Mexican corn on the cob to accommodate people who don’t like corn on the cob or to save time (and grill space) while having a barbecue. It can be served chilled or at room temperature.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can chili without beans
- 1 (4 ounce) can diced green chiles, drained
- 8 ounces shredded Monterey Jack cheese
- 1 (14.5 ounce) package corn tortilla chips
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Spread cream cheese into the bottom of a 9 inch pie plate. Layer chili, green chilis, and shredded cheese over the cream cheese.
- Bake at 300 degrees F (150 degrees C) for 30 minutes. Serve hot with the chips.
Nutrition Facts
| Calories | 796 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 22 g |
| Sodium | 1152 mg |
| Sugars | 2 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
I tested out this recipe and it INSTANTLY became a favorite in our house! My husband and I use it for our “late night movie dates” once or twice a month. I have also played with it a bit, sometimes instead of canned chiles, I’ll use fresh jalapenos, or instead of chili beans I’ll use refried and sprinkle a bit of taco or chili seasonings in the mix, and man oh man is it a hit at parties! I’ll often double or triple the recipie and bake it in a deep dish pan and it works great for people to scoop onto a plate and enjoy!
I’ve always been leery of cream cheese – I don’t really like it all that much. But I made this in the privacy of my own home, and it was great. It lasted me for two days of munching. I made it exactly as written, except I found that even a smaller (13-oz.) bag of chips was more than enough (since I was “double-dipping”). Still not a fan of cream cheese, but this broadened my horizons just a little bit.
This is my favorite dip to make. I used a variety of cheeses and almost all seem to work. Try to find Hormel, spicy chili without beans. It adds a nice kick.
Crazy simple and it was inhaled just about as fast as I was able to make it. Next time, I’ll double the recipe. Maybe then I’ll get more than just a taste. GREAT weekend pantry snack.
Quck and easy layered dip! Very tasty! I used “no heat” sliced jalenpoes and they tasted ablmost like green chiles…not too spicy at all!
Made the recipe exactly ‘as is’ and got rave reviews at the small potluck that I took it too. Would definitely make it again.
This was simple and everyone loved it. I used vegetarian black bean chili, and it was very good. I served it with triscits and blue corn chips.
WONDERFUL recipe! SO SO SO easy! I made this for a party, and it was ridiculously popular. I am a college student, and this fits in with my budget and my busy schedule. It is almost too simple and so delicious. I am making it for a tailgate as we speak!
Great recipe!! I have made a very similar dip for so long now~I have never tried it with chili…I will be trying it now :)Instead of chili, I use hamburg cooked with taco seasoning. I put that over the cream cheese then layer salsa then Mexican or Taco shredded cheese. (you can add sliced green chilies and/or sliced olives too) can’t wait to try with chili. Thanks!!
I really wanted a great dip that didn’t include processed cheese – this was the perfect fit!
So easy and so good. I have even used hot salsa instead of chili. A keeper
I have been making a recipe similar to this for years. I don’t put in the green chiles but I put a layer of salsa or picante sauce on top of the chile then the cheese. You can vary the hotness based on the type of salsa you use. It always gets eaten up.
The recipe was great but I felt it needed more oomph from the chilies. I’d suggest adding pickled jalepenos or just more hot green chilies (mild barely added any flavor). Layering the dip made for a pretty presentation but the melted cheese created a waxy look to the dip. I made this a second time and just mixed all the ingredients before putting it in the oven. Much better!
This is by far the best recipe when hosting or attending a party, picnic – whatever! I ALWAYS double it, because it will go quickly and even have my “guy” friends asking for the recipe!!
I have made a version of this dip that I got from my sister. We used cheddar cheese instead of Monterey Jack (which also sounds terrific) and we didn’t use green onions. Rather than cooking in the oven, we popped it in the microwave until the top cheese was melted (3 or 4 minutes). A family favorite – especially during football season!! And SO EASY!
I make this all the time even without the chillies you can zap it in the microwave for 5 mins and it comes out just as good….
My husband and son were very fond of this dip. Thanks for sharing!
I love this, I have been making it for years, I actually prefer to use chili WITH beans
Very good recipe. I think I might mix the canned chili with the cream cheese because I was crazy about the large bits of cream cheese, but I think if I mixed it — Perfect!
This is now a family favorite and I am often asked to make it. Thanks!
I have been making this dip since the 1980’s and it is a real favorite of mine. And, I never have any left over so, it must be a favorite with everybody else as well! I don’t add the green chilies and I have used Hormel chili with beans and it is still delicious!