Easy Low Carb Chile Relleno Dip

This recipe was developed and featured on An Edible Mosaic. The original blog post can be read here.

Makes: 8 servings

Prep time: 5 minutes

Cook time: 10 minutes


  • 1 tablespoon unsalted butter
  • 2 cloves of garlic, crushed or minced
  • 8 oz cream cheese, cubed and at room temperature
  • 1/4 cup heavy cream
  • 1 teaspoon taco spice mix
  • 2 cups shredded white cheddar, divided
  • 1 7 oz can of Rio Luna Large Chopped Green Chiles, liquid drained
  • 2 tablespoons queso fresco or cotija cheese
  • 1 scallion, thinly sliced


  1. Heat the butter in a 6-inch broiler-safe skillet over medium heat. Add the garlic and cook 1 minute, stirring constantly.
  2. Add the cream cheese, heavy cream, and taco spice, and turn the heat down to medium-low. Cook, whisking constantly, until the cream cheese is melted in.
  3. Whisk in 1 1/2 cups of shredded white cheddar a handful at a time, reserving 1/2 cup for topping.
  4. Once the cheddar is mixed in and the cheese mixture is smooth, turn off the heat, stir in the green chiles, and sprinkle the remaining 1/2 cup cheddar and the queso fresco on top.
  5. Broil until the cheese is melted and browned slightly.
  6. Sprinkle on the scallion and serve.