Weekly Recipes

Green Chile Cream Cheese Sauce

Green Chile Cream Cheese Sauce

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!

Green Chile Cream Cheese Sauce
Prep time
Total time
Serves: 8 servings
  • 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)
  1. Set the cream cheese out for a few hours to come to room temperature.
  2. In a small mixing bowl, beat till smooth with an electric mixer, then gradually blend in the buttermilk.
  3. Blend in the chicken bouillon and garlic powder.
  4. Set aside some green chiles for garnish and stir the rest into the sauce.
  5. If serving as a cold dip, chill.
  6. 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.
  7. Enjoy!



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