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

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 Time10 minutes
Chilling Time4 hours
Total Time4 hours 10 minutes
Course: Appetizer
Cuisine: American
Keyword: cilantro, green chiles, mayonnaise, sour cream
Servings: 9 servings (1/4 cup)
Author: Amanda Biddle

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

Serving: 0.25cup | Calories: 159kcal | Carbohydrates: 3g | Protein: 1g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 487mg | Potassium: 74mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 0.5mg

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