This was originally going to be a chicken dish rather than just a sauce. Then as I tweaked the recipe I ended up eating at least a fourth of it (yes, I got uncomfortably stuffed) and found out it’s fabulous on potatoes, beef, other cooked vegetables, and more. It’s great as a dip for carrot sticks, tortilla chips, whatever. So this “Green Chile Cream Cheese Sauce” deserves to be a recipe by itself, and for me will be one of my go-to workhorse recipes that I’ll use again and again.
It’s really very simple with just a few ingredients – cream cheese, buttermilk, seasonings and hot green chiles. You can’t go wrong. I save some green chile pieces for garnish. If you don’t watch it, you might end up with a lumpy sauce, but that’s easy to avoid. What’s guaranteed is that this will be very tasty and as versatile as you could possibly imagine.
Here in the photo, I soaked some chicken breast strips in buttermilk overnight, dusted them with dark chili powder and sauteed them in olive oil. Then I served them on top of a wild rice medley and smothered them in this green chile cream cheese sauce. It was totally yummy. Of course, it’s not a diet dish. Depending on how you use it, this recipe could be enough for two meals (or one big party dip). Hope you enjoy it!
- 1 8 oz package cream cheese
- ½ cup buttermilk
- 1 tsp chicken bouillon
- ¼ tsp garlic powder
- ½ cup diced hot green chiles (I used frozen Select New Mexico)
- Set the cream cheese out for a few hours to come to room temperature.
- In a small mixing bowl, beat till smooth with an electric mixer, then gradually blend in the buttermilk.
- Blend in the chicken bouillon and garlic powder.
- Set aside some green chiles for garnish and stir the rest into the sauce.
- If serving as a cold dip, chill.
- If serving hot on a main dish or vegetable, either spread on top for the last 15 minutes of baking or heat to bubbling in a sauce pan and pour over before serving.
- Enjoy!
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