I've had this idea for a green chile dip for a few weeks now. Del Monte contacted me, asking me if I'd like to try their Tomatoes with Green Chiles and I instantly said- YES! The idea kept morphing in my head until I finally decided just to tinker around in my kitchen until it worked. Thankfully, it really didn't take long at all and the result is this killer dip! I served it with thin slices of sour dough baguette. Oh my, it is so delicious. It's got wonderful flavor and a nice kick to it- but it's certainly not overly spicy. Unless of course, if you like foods hot and spicy, then by all means, all a jalapeno or twelve.
Green Chile Parmesan Dip with Tomatoes
{Sponsored post, thank you to Del Monte!}
- 1 8-oz block cream cheese
- 1 cup cour cream
- 1 4-oz can diced green chiles, lightly drained
- 1 can Del Monte Petite Cut Doced Tomatoes with Green Chiles
- 1 heaping cup of shredded Colby Jack cheese
- 1/4 cup Parmesan cheese {with more grated/ shaves of Parmesan for top of dip}
- 1 tsp garlic salt
- 1 tsp onion powder
Put block of cream cheese in a large glass bowl and soften in microwave for 1 minute.
Meanwhile, lightly drain green chiles and more fully drain tomatoes. I left the green chiles in the strainer for about 1 minute, lightly tapping it on the side of the sink. I left the tomatoes in there for about 5-8 minutes, tapping the strainer on the side a little more fully. {I didn't stand there for 5-8 minutes tapping it to remove the liquid, I dumped them in then came back to it about 5 minutes or so later, tapped it several times and called it drained!}
Once cream cheese is soft, add in the sour cream, garlic salt and onion powder and whisk until smooth. Add in cheeses and stir to combine.
Transfer mixture to a shallow baking dish- an 8x8 square glass dish would be OK, but if you have something larger than that but smaller than a 9x13, it'd work better. I opted to have a little fun with it and divided the dip among 3 oven-safe dishes.
Spoon tomatoes over the cheese mixture. Do not stir! Leave the tomatoes on top.
Bake at 375 for 30 minutes.
Remove from oven and add a few shaves of Parmesan cheese to the top of the dip.
Enjoy with slices of bread, like we did, or crackers, tortilla chips, etc!
Lightly drain green chiles and more fully drain tomatoes.
Once cream cheese is soft, add in the sour cream, garlic salt and onion powder and whisk until smooth.
Transfer mixture to a shallow baking dish.
Spoon tomatoes over the cheese mixture. Do not stir! Leave the tomatoes on top.
Bake at 375 for 30 minutes.
Remove from oven and add a few shaves of Parmesan cheese to the top of the dip.
ENJOY!
**This is a sponsored post. Del Monte sent me two cans of tomatoes to try, plus a $25 gift card to buy the other ingredients for whatever recipe I opted to post about! Del Monte is also providing a prize pack for me to give away as well! Thanks Del Monte!
I'm giving away an additional DEL MONTE Prize pack~ just RE-PIN this recipe on Pinterest! On February 4th I'll select a winner from all the re-pins!
Also you can enter the Del Monte Southwestern Tomato Kick-off Sweepstakes via Pinterest as well! All it takes is a few steps on Pinterest and you're entered to win an awesome home entertainment package! See more info here.
