Cheesy Hatch Green Chile Dip




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Cheesy Hatch Green Chile Dip is the ultimate Big Game appetizer! | theviewfromgreatisland.com

Cheesy Hatch Green Chile Dip is pretty much the ultimate appetizer for all you chile heads out there who also appreciate the finer points of hot, gooey cheese and the salty crunch of a great tortilla chip.

Cheesy Hatch Green Chile Dip is the perfect kick-off to any fall gathering... | theviewfromgreatisland.com

It’s late summer, and just when you thought it was all over…in come the Hatch chilies from New Mexico.  They have a super short August-September growing season, and they’re the creme-de-la-creme of the chile world.  True Hatch chiles are prized for their fabulous flavor, and they can only be grown in the valley around Hatch NM, so that makes them extremely special, and rare.   During the season you *might* be able to find them fresh if you’re lucky, (if you live in California, Arizona, or New Mexico) but don’t worry, you can buy them all year round already roasted.  I got mine from The Hatch Chile Store straight from the source.  They were delivered roasted and ready to use, in both mild and hot varieties.

Cheesy Hatch Green Chile Dip is the ultimate Big Game appetizer! | theviewfromgreatisland.com

This is a simple dip that draws crowds.  It’s a pleasure to make, and I guarantee you’ll get hungry just mixing up all that cheese, mayo, sour cream, and chiles.  What?  Nobody said this was diet food ;)

Cheesy Hatch Green Chile Dip is a quick and easy recipe that draws crowds! | theviewfromgreatisland.com

When I share a dip recipe, you can count on the fact that it will be easy.  A complicated dip is a contradiction in terms…dips need to be last minute, effortless, and all about the good times you’ll have devouring them.  This dip can be prepped ahead of time and popped in the oven about 30 minutes before you want to serve it.  Needless to say this is the PERFECT game night starter, but I won’t tell if you just want to hoard it all for yourself.

TIP: Bake the dip in a shallow casserole or pie plate so it will cook quickly and evenly.  There’s nothing worse than digging into a dip that’s lukewarm in the center.

Cheesy Hatch Green Chile Dip ready for the oven ~ theviewfromgreatisland.com

You’ll customize the heat of this dip depending on whether you choose hot, mild or a combination of chiles.  I chose a combo, and it had just the right amount of ‘kick’ without being overwhelming.

TIP:  Turn this dip into a meal by adding some cooked shredded or chopped chicken to the mixture before baking.

Cheesy Hatch Green Chile Dip

Ingredients

  • 1 cup chopped mild roasted Hatch chilies
  • 1/2 cup chopped roasted hot Hatch chiles
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 cups shredded Monterey Jack Cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 2 tsp Worcestershire sauce
  • 3/4 tsp salt
  • 3/4 tsp fresh cracked black pepper
  • Tortilla chips for serving

Instructions

  1. set oven to 375F
  2. Put all the ingredients --- except the tortilla chips --- into a large mixing bowl. Mix well. Make sure all the elements are well combined.
  3. Spread the mixture into a casserole dish. Spread out so it is an even depth. If you like you can sprinkle a few more of the chopped chilies across the surface.
  4. Bake for about 25 minutes, or until bubbling all around and starting to brown on the surface. If it's not bubbling and starting to brown, cook it a little longer. Finish off for a few minutes on the top rack under the broiler to get more browning, if you like.
  5. Serve right away with tortilla chips or bread for dipping.

notes:

  • You won’t get the same effect with canned chiles, but if you want to try, use whole chiles and chop them yourself.

 

don’t forget to pin this Cheesy Hatch Green Chile Dip!

Cheesy Hatch Green Chile Dip is pretty much the ultimate appetizer for all you chile heads out there who also appreciate the finer points of hot, gooey cheese and the salty crunch of a great tortilla chip. #appetizer #cheesedip #dip #hotdip #bakeddip #chiledip #hatchchiles #spicy #partyfood #chipsanddip #gamenight #gamenightfood #gamedaygrub #tailgating #comfortfood

 

If you love Hatch chiles, check out my Slow Cooked Hatch Pepper Chili

Crock Pot recipe for a Fire Roasted Hatch Pepper Chili

and my Hatch Green Chile Cornbread

Hatch Green Chile Cornbread is tender and moist, ever so slightly sweet, with a definite spicy kick and it goes with everything this fall! | theviewfromgreatisland.com

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Cheesy Hatch Green Chile Dip is pretty much the ultimate appetizer for all you chile heads out there who also appreciate the finer points of hot, gooey cheese and the salty crunch of a great tortilla chip. #appetizer #cheesedip #dip #hotdip #bakeddip #chiledip #hatchchiles #spicy #partyfood #chipsanddip #gamenight #gamenightfood #gamedaygrub #tailgating #comfortfood

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80 Comments

  • Reply
    Jessica
    July 30, 2018 at 8:08 am

    Very, very delicious! Idk if I did something wrong, but the texture got a little weird on me. I think maybe the sour cream curdled or something? Any way to prevent this? The flavor was incredible though!

    • Reply
      Sue
      July 30, 2018 at 8:19 am

      You might check your oven temperature with an oven thermometer, Jessica, it’s possible it runs a bit hot. You can try baking the dip at 350F which might help, too.

  • Reply
    Cecilia
    July 6, 2018 at 12:48 pm

    New to this site love my chilies, question if I were to get frzn hatch chilies to make ur dip, what do I do, defrost, putting g in semi frzn or what? Any suggestion would be to appreciated

    • Reply
      Sue
      July 6, 2018 at 12:58 pm

      I defrost frozen chilies, Cecelia, and then chop them, they’ll be perfect!

      • Reply
        cecllia
        August 10, 2018 at 5:10 pm

        thnks also gonna make them for a potluck, is it best served warm, or can it be room temperature. any suggestions plz

        • Reply
          Sue
          August 10, 2018 at 6:19 pm

          This really does need to be served hot, Cecilia, so that the cheese stays soft.

      • Reply
        Cecilua
        August 15, 2018 at 4:49 pm

        Thank u taking this to a potluck can it be served warm it what plz help

  • Reply
    Margaret G
    December 28, 2017 at 9:36 am

    You cannot have NM green chile without garlic and onions. I would lightly sauté two cloves of chopped garlic and about a third cup of chopped green onions. I also would skip the black pepper- it competes with the green chile and does nothing for it. Gonna try this for New Year’s Day get together.

    • Reply
      Sue
      December 28, 2017 at 7:26 pm

      Let us know how it turns out ~ garlic and onions are always good :)

      • Reply
        margie hodges
        May 9, 2018 at 11:48 am

        I am OBSESSED with Hatch chiles … the aroma, unique flavor and the heat!
        I made a delicious garlicky, Hatch chile butter to spread on my cornbread!

        • Reply
          Sue
          May 9, 2018 at 11:54 am

          Oh Margie, you’ve got my number…I need to try that butter, send the recipe, I’ll use it as one of my Reader’s Recipes! The submission form is HERE.

  • Reply
    Bo
    December 21, 2017 at 3:03 pm

    Sooo…… I had a whole frozen bag of roasted Hatch chilis from Trader Joes and was trying to figure out how to use it and came across this recipe. Unfortuently I didn’t have mozzarella cheese so I substituted with Ricotta and it was absolutley AMAZING and DELISH!!!!!

    • Reply
      Sue
      December 21, 2017 at 3:43 pm

      Yay! I didn’t know TJs sold frozen Hatch chiles, thanks for letting me know :)

  • Reply
    Karly
    July 18, 2017 at 5:50 am

    Not even 8am and I’m already craving chile cheese dip. Can’t say it’s out of the norm! This looks AMAZING!

  • Reply
    Meghann
    December 22, 2016 at 4:44 am

    Is this dip do-able in a crockpot?

    • Reply
      Sue
      December 22, 2016 at 7:39 am

      I don’t see why not, but you wouldn’t get the nice browned crust…

  • Reply
    Margaret
    December 4, 2016 at 1:29 am

    I see alot of these mexican recipes that use mozzarella cheese which I just usually skip & add more cheddar or monterey jack, now I’m wondering what I might be missing by not using mozzarella??

    • Reply
      Sue
      December 4, 2016 at 11:09 am

      I think mozzarella mostly adds texture, Margaret, it certainly doesn’t have much flavor.

      • Reply
        Teresa
        September 3, 2018 at 8:04 am

        Instead of motzerella, use Oaxaca cheese. You get the same texture but more authentic taste.

        • Reply
          Sue
          September 3, 2018 at 8:05 am

          That’s a great tip Teresa, thanks!

  • Reply
    Jana
    September 8, 2016 at 8:28 pm

    Mmmmm looks delish! Football season easy dip. From a native NM, it’s chile not chili or chiles. :)

  • Reply
    Maddy
    September 7, 2016 at 9:18 pm

    I wish I could get fresh Hatch Chiles here in Connecticut. And does anybody know when Poblano chiles got so hot? They used to be pretty mild. I used to use them for stuffing. Like chile rellenos. But lately, they’ve been really hot. Maybe where they are grown makes the difference? Regardless, I’m making all your recipes that involve hatch chiles. Guess I’ll have to order canned from the Internet.

    • Reply
      Sue
      September 8, 2016 at 8:58 am

      I recommend the link in this post, Maddy, to The Hatch Chile Store — they will send them out processed and frozen, which is much better than canned.

  • Reply
    Margaret
    September 2, 2016 at 2:27 pm

    Too much cheese–overpowers the wonderful Hatch chile flavor. More peppers/less cheese.

    • Reply
      Sue
      September 2, 2016 at 2:37 pm

      I’d like to try it that way, Margaret :)

  • Reply
    Robyn @ Simply Fresh Dinners
    August 29, 2016 at 6:45 am

    I’m definitely making this for game night and I have to confess to never having use hatch chiles before so I’m looking forward to it. I’m craving this now after seeing that cheesy, creamy yumminess!

  • Reply
    Terra
    August 28, 2016 at 11:41 am

    This looks great! I am going to try it with our local roasted Pueblo chilies. I roast a bushel or two each year to freeze.

    • Reply
      Sue
      August 28, 2016 at 11:47 am

      Sounds fantastic, I’ve got several more Hatch recipes coming up that you can use those chiles in.

      • Reply
        Terra
        August 28, 2016 at 1:15 pm

        Great! Keep them coming!

  • Reply
    Amy
    August 28, 2016 at 9:56 am

    Our grocery store has a Hatch event going on right now! They are selling these fresh and roasted and in a whole bunch of prepared foods. All the employees are wearing Hatch t-shirts and the mood is very festive. Sue, a question for you:

    How well do these freeze once roasted? I want to buy some but I know we won’t be able to use them all up right away. We don’t have a vacuum sealer – do you think I can wrap them well and freeze them?

    Can’t wait to try this dip – looks so good!

    • Reply
      Terra
      August 29, 2016 at 10:51 am

      You can freeze roasted chile without vacuum sealing. Just squeeze the air out of the bag and pop it in the freezer. I usually separate them into quart sized bags so I can take out a little bit at a time (as needed).

    • Reply
      Valerie
      September 8, 2016 at 8:57 pm

      We can ours! It’s a bit of a process but so worth it, esp if you do not have the freezer space. But freezing them in sandwich size or even snack size baggies works too. After you place them in the baggies, lay them as flat as possible on a cookie sheet, then freeze away!

  • Reply
    Debbie G
    August 27, 2016 at 4:15 am

    Last weekend we got two cases & the local roasting event. Came home, clean them & vacuum sealed several bags for the freezer (I only had one bag left from last year). We are set for the winter. I did of course make a batch of hatch chili enchiladas that night…sooooooooooo good. I will be making this dip this weekend.

    • Reply
      Sue
      August 27, 2016 at 7:31 am

      Lucky lady! I’m going to do that next year, sounds like fun!

  • Reply
    Cathleen @ A Taste of Madness
    August 25, 2016 at 7:33 pm

    Haha, one of the reasons that I don’t make warm dips…ever… is that I think I will cook it unevenly. Thanks for the tip! This looks great!

  • Reply
    Laura | Tutti Dolci
    August 25, 2016 at 2:14 pm

    Please pass me the chips! This dip looks incredible, Sue!

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