Green Chilies and Cheese Dip Recipe

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“Mild and easy-to-fix, this recipe is great for gatherings of friends or as a filling snack while watching movies or sports. People are always asking for the recipe.” Linda Webb - Concord, California
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 16 servings


  • 1 cup mayonnaise
  • 1 cup (8 ounces) shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cans (4 ounces each) chopped green chilies, drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 2 tablespoons sliced ripe olives
  • Tortilla or corn chips

Nutritional Facts

1/4 cup (calculated without chips) equals 159 calories, 14 g fat (3 g saturated fat), 13 mg cholesterol, 353 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, combine mayonnaise and cheeses. Add the chilies, corn and pimientos; mix well. Pour into a lightly greased 2-qt. baking dish. Top with olives.
  2. Bake, uncovered, at 325° for 25-30 minutes or until edges are bubbly. Serve with tortilla chips. Refrigerate leftovers. Yield: 4 cups.
Originally published as Green Chilies and Cheese Dip in Simple & Delicious January/February 2009, p50

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Feb. 2, 2014

"I love this dip! It's my go-to when I have to bring something for a party or am hosting a party. I've made it many times."

Reviewed Dec. 27, 2008

"i would refer to the 1 cup of cheese rather than the 8 oz. part since the former seems more accurate. you are right. 8 oz. of cheese is 2 cups. so it should read 4 oz. instead."

Reviewed Dec. 15, 2008

"I'm wondering about the 1 cup (8 oz.)shredded Monterey Jack cheese - isn't 8 oz. 2 cups?"

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