Name: Green Chile Dip with Cilantro
Prep time: 10 min
Total time: 250 min
Ingredients: 1 cup sour cream ((such as Daisy or Breakstone's)); ½ cup mayonnaise ((we use Duke's)); 7 ounce can diced green chiles ((mild, medium, or hot - see note)); 3 tablespoons chopped fresh cilantro; 1 tablespoon freshly-squeezed lime juice; 1 teaspoon garlic salt; ½ teaspoon ground cumin; ½ teaspoon freshly-ground black pepper

Creamy, zesty, and as mild or spicy as you like, this Green Chile Dip is a chilled party starter that always disappears fast. Made with sour cream, mayo, fresh lime juice, cilantro, and green chiles, it has bold Southwest flair that’s perfect for taco night or a game day spread.

overhead of green chile dip with cilantro in a brown bowl on a platter with blue corn tortilla chips and lime wedges

Before You Start Cooking

Pick your peppers. You can use canned diced green chiles or roast and chop fresh chiles when they’re in season. We like using fire-roasted canned chiles (such as Ortega) for a smoky note or Hatch chiles.
Make-ahead for flavor. The dip needs at least 4 hours to chill and thicken, but it’s even better after an overnight rest when the flavors have time to meld.

How to Make Creamy Green Chile Dip

This easy dip comes together in one bowl with just a whisk or spoon.

overhead of ingredients needed to make green chile dip in bowls on an ivory tile surface

Step 1: Mix the Dip

Measure your sour cream and mayonnaise into a medium mixing bowl. A thick, good-quality sour cream (like Daisy or Breakstone’s) makes the creamiest dip, and I like the tang of Duke’s mayo here.

overhead of unmixed green chile cilantro dip in a glass bowl on a green surface — Dip before mixing.

Stir in a can of diced green chiles (undrained–more on this below), freshly squeezed lime juice, and the seasonings: ground cumin, garlic salt, and freshly ground black pepper, along with a handful of chopped fresh cilantro for color and flavor.

Heat level tip: Canned chiles typically come in mild, medium, and hot. I don’t have a high heat tolerance, so I stick with mild, but some of my friends love this dip with medium heat.
We usually buy Ortega fire-roasted green chiles {affiliate link} and add them straight from the can without draining for extra flavor. There isn’t a lot of liquid in the can, and it isn’t too watery. If you’re using a different brand that’s packed in a lot of thin liquid, drain some off so the dip doesn’t end up runny.
Using fresh roasted chiles instead? Since they don’t come with any canning liquid, you might want to add a little extra lime juice and salt to balance the flavors of the dip.

green chile cilantro dip mixed in a glass bowl with a stainless steel whisk on a green board — Dip after mixing.

Step 3: Chill and Adjust

Cover the bowl tightly (or transfer to an airtight container) and refrigerate for at least 4 hours. For the best flavor, chill it overnight. The dip will look a little loose at first, but it’ll thicken as it chills.

Take the dip out of the fridge about 10 minutes ahead of serving. Give it a stir and taste—add a pinch more cumin, garlic salt, or lime juice if needed. If, on the off chance, it’s too thick, stir in a few drops of water to loosen.

green chile cilantro dip in a brown bowl being scooped with a gold spoon

Serving Green Chile Dip

Serve this dip chilled with tortilla chips—we especially love it with blue corn chips for their earthy flavor and hearty crunch. It’s also fantastic spooned over nachos, tacos, or for dipping quesadillas.

To keep the dip chilled for parties or tailgates, serve it in an insulated bowl or in a dip bowl that nests over ice. No special gear? Just chill your regular serving bowl in the fridge or freezer for about 30 minutes before filling.

Pair your Green Chile Dip with a crisp lager or a margarita, and you have a crowd-pleasing combo!

Storage and Make-Ahead

Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Not recommended—cream-based dips don’t thaw well.
Before serving: Stir to recombine; dips like this can separate slightly in the fridge.

a blue corn tortilla chip being dipped into a bowl of green chile cilantro dip

More Delicious Dips and Spreads

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Green Chile Dip with Cilantro

by Amanda Biddle

Cool, creamy, and customizable in heat, this Green Chile Dip with fresh cilantro and lime is a Southwest-inspired appetizer that’s great with chips, tacos, or nachos. Perfect for game day!

Prep Time: 10

Chilling Time: 4

Total Time: 4 10

Servings: 9 servings (1/4 cup)

Ingredients

▢ 1 cup sour cream (such as Daisy or Breakstone's)
▢ ½ cup mayonnaise (we use Duke's)
▢ 7 ounce can diced green chiles (mild, medium, or hot – see note)
▢ 3 tablespoons chopped fresh cilantro
▢ 1 tablespoon freshly-squeezed lime juice
▢ 1 teaspoon garlic salt
▢ ½ teaspoon ground cumin
▢ ½ teaspoon freshly-ground black pepper

Instructions

Stir or whisk together all of the ingredients in a medium mixing bowl. The dip may look a little loose at first, but it will thicken back to a sour cream-like consistency in the refrigerator.
Cover the bowl tightly (or transfer to an airtight container) and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dip to thicken.
Remove from the refrigerator about 10 minutes before serving, stir, and adjust seasonings to taste, adding additional lime juice, cumin, garlic salt, or pepper only if needed.
Serve with tortilla chips. Store in an airtight container in the refrigerator for up to 3–4 days.

Notes

Green chiles: Use your favorite variety—fire-roasted or Hatch are both great—and choose mild, medium, or hot depending on your heat preference.

We like mild or medium Ortega fire-roasted chiles and add them straight from the can, undrained. They’re only packed in about 1-1/2 tablespoons of liquid, and it isn’t too watery, so it adds extra flavor without thinning the dip. If your chiles come packed in a lot of thin liquid, drain some off so the dip doesn’t become runny.

You can also use fresh roasted chiles instead of canned. You’ll need 3/4 cup diced. You might also need to add a little extra lime juice and salt to the dip for texture and flavor to make up for the small amount of liquid in canned.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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