Chile Dip

Servings 2
Author Debi


  • 4 ounces cream cheese at room temperature
  • ¼ cup sour cream
  • chile solids*
  • 3 green onions sliced
  • 1/3 cup finely shredded pepper jack cheese
  • 1 teaspoon chipotle paste optional
  • Freshly ground black pepper for garnish


  1. Mix together all ingredients until well combined. Garnish with freshly ground black pepper. Serve with tortilla chips or crackers. Enjoy!

*If you’re making this from scratch and not from leftover solids from chilaquiles, do the following

  1. 1 dried pasilla chile, stemmed, seeded and torn into flat pieces
  2. 1 dried red California chile, stemmed, seeded and torn into flat pieces
  3. Toast the chile pieces in a dry heavy skillet over medium heat, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 19 seconds per side. Place toasted chiles in a bowl, cover with hot tap water, place a small plate on the top of the chiles to keep them submerged, and rehydrate the chiles for 20 minutes.
  4. Use a pair of tongs to transfer the rehydrated chiles to a food processor.

Recipe Notes

Serves two hungry people