Copycat Creamland Green Chile Dip is THE ultimate party dip.
What’s your favorite go-to recipe for a party appetizer? I bet it’s something really easy, fast and absolutely amazing. This recipe for Copycat Creamland Green Chile Dip is certainly one of those recipes. I’ve been to quite a few gatherings here in New Mexico that have featured tubs of Green Chile Dip paired with ridged potato chips, and the whole crowd is literally gathered around chowing down this dip until it’s gone!
The first time I tried it I was hooked too. I knew I’d have to create a copycat recipe at home to share with my readers who love this dip but live out of state and can’t purchase it. I snapped a pic of the ingredients on the back and created a Copycat Creamland Green Chile Dip you can make at home! This recipe is as close as you’ll come to the real deal, people. Thankfully , Hatch Green Chile is sold all throughout the US!
How to make Copycat Creamland Green Chile Dip.
This recipe is crazy simple. Mix sour cream, cream cheese, chopped roasted green chile, diced jalapeno, powdered onion, garlic and some salt together and let it chill for an hour or so in the fridge to let the flavors mingle. Better yet, use a stand mixer to mix it all together and make it the day before and chill it overnight.
I hope you guys find this recipe helpful and the hit of every party. It’s nice because it makes four times as much as a regular commercially made tub of dip. The best part? You get to decide how much green chile and jalapeno goes in and how hot you want it! Please leave me a comment about this recipe, I always love feedback!
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Copycat Creamland Green Chile Dip
- Prep Time: 5 minutes
- Total Time: 1 hours 5 minutes
- Yield: 8-10 1/2 cup servings 1x
Description
Craving your favorite New Mexican green chile dip? Don’t live in NM anymore? This recipe is for you! Copycat Creamland Green Chile Dip recipe makes four times the size of the average container, so there is plenty to go around at your next party!
Ingredients
- 3 cups sour cream
- 1 package (8-ounce) of cream cheese, softened
- 1 cup (8-ounces) chopped roasted green chile
- Juice from one fresh lime
- 1 small jalapeno, minced (stem and seeds removed)
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Place all ingredients in a large mixing bowl and stir until combined (I like to use a stand mixer).
- Chill in the fridge for 1 hour to let the flavors mingle and serve.
Notes
Feel free to add more green chile than recommended to this recipe if you are a green chile lover :0)
- Category: Side
- Cuisine: New Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 191
- Sodium: 211 mg
- Fat: 17.5 g
- Saturated Fat: 10.9 g
- Carbohydrates: 6.3 g
- Protein: 3 g
- Cholesterol: 40 mg
Looking for other party chip dip ideas? Try These!
BACON GREEN CHILE GUACAMOLE
SPICY CHIPOTLE SEVEN LAYER DIP
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Thank you for this!!! The Creamland Green Chile Dip is something I’ve been eating all my life! It’s been around a LONG time in NM. And, the ruffled/ridged chips are the BEST way to eat this deliciousness! This is a delicious recipe. 2nd batch I added a bit of cumin – maybe 1/4 tsp., but really not needed. Thanks, again!
I’m so glad you love this recipe, thanks so much for your wonderful comments!
The site wouldn’t let me give it a star rating which I give the max! …. would give it more stars if I could. : ) Thanks!
I’m going to copy this one for my son and daughter-in-law. Whenever we’re together it is a requirement to have at least 3 containers of Creamland Green Chile dip on hand…one for my daughter-in-law alone. They can’t get it up in Denver. This will be great because they can make it at home! I don’t know that Creamland actually uses jalapenos in theirs, but I have no objection to them!
★★★★★
Hi Karyl! I’m so glad to hear this recipe will be helpful for you and your family. I wrote this recipe exactly for just such a situation- displaced New Mexicans who can’t buy this dip at their local store :0) Thanks for the comment!
As far as the Lime goes, is it just the lime juice?
So sorry Martin for being unclear in this recipe, I apologize! Yes, juice the lime and stir the fresh juice in along with the other ingredients. I have corrected the recipe to clarify that. Thanks so much for bringing that to my attention :0)
Many thanks from a displaced Texican in Arizona. This is one of those things I always buy when I go back home.
★★★★★
Happy you liked it Vanessa!
Thank you for this! I’m a New Mexican living in the South and have been craving this dip (especially now that I’m pregnant). I am eternally grateful.
★★★★★
YuMM! Trying this this weekend for sure. Thanks for posting!
★★★★★
Just made it and it is delicious! How long does it last in the refrigerator? Thanks!
Hello Barbara; thanks for the feedback! It should last for three days in the fridge (but I bet it won’t take that long to eat it!).
1 cup (16 oz) ? Did you mean 1 cup or 1 pound?
★★★
Hi Lee, thanks for the question!
The recipe should read 1 cup (8-ounces) of chopped roasted green chile. I appreciate you pointing that typo out to me!