Ingredients
Gathering these ingredients might remind you of a leisurely stroll through a bustling farmers market, with vibrant colors and enticing aromas. Here’s what you’ll need:
- 2 cups shredded cheddar cheese
- 1 cup cream cheese, softened
- 1 cup sour cream
- 1 cup diced Hatch green chiles (feel free to roast and peel fresh chiles for extra flavor)
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro (optional for garnish)
For a twist, you can substitute Monterey Jack cheese for a milder flavor or add some jalapeños for an extra kick. Remember, cooking is all about making a dish your own, just like my abuela taught me.
Instructions
Cooking this dip is as delightful as the memories it evokes. Follow these steps to bring a bit of my kitchen into yours:
- Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it.
- In a large mixing bowl, combine the shredded cheddar cheese, cream cheese, and sour cream. Mix until smooth and well-blended.
- Stir in the diced Hatch green chiles, tomatoes, and green onions. Add the garlic powder, cumin, salt, and pepper. Mix until all ingredients are evenly distributed.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden on top.
- Remove from the oven and let it cool for a few minutes. Drizzle with fresh lime juice and garnish with chopped cilantro if desired.
As you prepare this dip, remember to embrace the process. Cooking should be joyful, not rushed, much like the way my abuela cooked with love and patience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International