This Enchilada Dip is cheesy, gooey, and super easy to make. You can toss it together for game day, potlucks, or even a quick dinner side dish. No matter when you serve it, it will become one of your go-to dip recipes.
Love enchilada soup? Then you’ll go crazy for this dip. It’s got all those same cozy, savory flavors you crave, only served up in a fun appetizer. Enjoy it on its own or alongside this 7 layer bean dip for a classic party dip pairing!
Why You’ll Love This Recipe
- No Rolling Needed: With this cheesy enchilada dip recipe, you can have all the great flavors of beef enchiladas without having to worry about rolling them up.
- Easy Clean Up: All you need is one pot, so you don’t have to worry about a huge mess when you are finished.
- Simple Ingredients: All of these ingredients are pantry staples, so you won’t even need to make a trip to the grocery store when you are ready to make it.
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Ingredients
- Cream Cheese: When making dips, I prefer to use room-temperature, full-fat cream cheese, which yields the best texture for your dip.
- Monterey Jack Cheese: When it comes to cheese, I always recommend shredding it yourself so that you get the best melt.
- Peppers: Diced green chilies will add a mild heat to your dip. For a spicier flavor, use a fresh jalapeno instead.
- Enchilada Sauce: Store-bought or homemade red enchilada sauce adds the tangy base to this dip.
- Pico: I love the pop of color and fresh flavor that pico adds to this enchilada cheese dip. This homemade chunky salsa would also work well.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Smoky Flavor: Add a teaspoon of chipotle in adobo sauce for a smoky, spicy flavor.
- Protein: Add extra protein to this dip by incorporating cooked chorizo, shredded taco chicken, or ground beef. Keep it vegetarian by stirring in some rinsed and drained black beans.
- Topping: Instead of using enchilada sauce, you can add a nice tang to the dip by using salsa verde or green enchilada sauce instead.
How to Make Enchilada Dip
I don’t know about you, but my mouth is watering just from the pictures of this cheesy enchilada dip. So, grab a saucepan and whip up this dip to satisfy your cravings.
- Step 1: Add the ingredients. Add all the ingredients to a small saucepan.
- Step 2: Heat the dip. Cook on low heat until all the cheese has melted. Stir often.
- Step 3: Garnish and serve. Garnish with pico and serve with homemade tortilla chips.
Storage Directions
- Storing: Place any leftovers in an airtight container and refrigerate for up to four days.
- Reheating: Heat in the microwave in short bursts, about 20 seconds at a time, stirring in between until warm and melty again.
- Make Ahead: You can put the dip together a day in advance and store it in the fridge, but leave off the pico. When it’s time to serve, just reheat and add the topping.
Serving Suggestions
Enjoy this enchilada cheese dip as a party dip for your next gameday event, movie night, or fun gathering with friends and family. It’s also a tasty side dish for a Mexican-inspired dinner.
- Serve with your favorite dippers such as vegetable sticks, pork rinds, or pita chips.
- This dip makes a great accompaniment to your favorite Mexican dishes, such as shrimp tacos or Mexican chicken lasagna.
- Top with a sprinkle of fresh cilantro or sliced green onions for an extra pop of color.
Expert Tips
- Room-temperature cream cheese: Let the cream cheese soften on the counter before incorporating it into the mixture.
- Stir often: Cheese can burn quickly while cooking on the stove, so keep the heat low and stir the sides frequently to prevent the cheese from sticking and scorching.
- Rinse the cheese: While using freshly shredded cheese is best, if you need to use preshredded cheese, rinse it and then dry it before adding it to the dip.
Enchilada Cheese Dip Recipe FAQs
Yes, simply add all the ingredients to a greased baking dish and bake in a preheated 350-degree oven for 15-20 minutes, or until bubbly and warm.
If your cheese enchilada dip is grainy, you most likely used either cold cream cheese or preshredded cheese. The anti-caking agents on the cheese can cause a grainy dip.
Absolutely, the slow cooker method is excellent because it keeps the dip warm during your party. Add the ingredients to your slow cooker and cook on low for 2 hours or high for 1 hour.
More Delicious Dip Recipes
And, here is a homemade Pico de Gallo recipe from Great Grub, Delicious Treats that you might enjoy too!
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Cheesy Enchilada Dip
Ingredients
- 16 oz cream cheese
- 4 cups monterey jack cheese, shredded
- 4 oz diced chilies or jalapenos
- 10 oz enchilada sauce
- 1 cup pico de gallo
Instructions
- Combine cream cheese, Monterey jack cheese, diced chilies, and enchilada sauce in a small sauce pan.
- Cook over low heat until cheese has melted, stirring frequently.
- Pour into individual serving bowls, top with pico de gallo, and serve with tortilla chips.
- Optional: This recipe can be made in a small crockpot. Cook on low for 2 hours or high for 1 hour or until cheese has melted completely.
Notes
- Add extras: Toss in some black beans or a handful of sautéed vegetables for a little extra flavor. You can also add cooked ground beef or sausage.
- Room-temperature cream cheese: Let the cream cheese soften before incorporating it. It blends so smoothly that way.
- Stir often: Keep the heat low and give it plenty of stirs. Cheese has a sneaky way of sticking to the pan and burning fast.
