Cheesy Hatch Green Chile Dip

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

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 gooey cheese and the salty crunch of a great tortilla chip. This hot appetizer is a party in a bowl!

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

Hatch Green Chile Dip is an irresistible appetizer

Hatch chilies come 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! |

what you’ll need:

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 😉

  • roasted Hatch chiles
  • mayonnaise
  • sour cream
  • shredded cheese
  • Worcestershire sauce
  • salt and pepper
  • and don’t forget the tortilla chips!

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

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.

Cheesy Hatch Green Chile Dip ready for the oven ~

Tips for making Hatch chile dip

  • Turn this dip into a meal by adding some cooked shredded or chopped chicken to the mixture before baking.
  • 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.
  • Hatch chiles come in a variety of heat levels, from mild to hot. You can 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.
Cheesy Hatch Green Chile Dip is the ultimate Big Game appetizer! |
3.32 from 472 votes

Cheesy Hatch Green Chile Dip

Cheesy Hatch Green Chile Dip is an irresistible hot cheesy dip filled with roasted Hatch chile peppers!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 12 servings
Calories 285kcal
Author Sue Moran


  • 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


  • set oven to 350F
  • Put all the ingredients --- except the tortilla chips --- into a large mixing bowl. Mix well. Make sure all the elements are well combined.
  • 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.
  • Bake for about 25-30 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.
  • Serve right away with tortilla chips or bread for dipping.

Cook's notes

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


Calories: 285kcal | Carbohydrates: 3g | Protein: 9g | Fat: 27g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 578mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 261mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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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! |


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    Leave a Reply

    Please rate this recipe!

  • Reply
    Sharon Johnson
    October 5, 2021 at 9:46 pm

    I used to make this, but I used canned green chilis and chopped up some jalopenos to go in it. So good. I will def. try this recipe.

  • Reply
    September 27, 2020 at 2:54 pm

    Is there anything you can Sub for mayo?? I just really don’t like the idea of hot mayo

    • Reply
      September 27, 2020 at 3:03 pm

      Yes, you can leave it out and just add more sour cream, or add some cream cheese, or just add more shredded cheese, this is pretty forgiving stuff 🙂

  • Reply
    August 12, 2020 at 10:06 pm

    Can I use Greek yogurt instead of sour cream??

    • Reply
      August 13, 2020 at 5:42 am

      Hi Yoli, I don’t ever use yogurt in hot cheese dips, but I believe you can.

  • Reply
    May 15, 2020 at 11:34 am


    Can you freeze this?

    • Reply
      May 15, 2020 at 11:51 am

      I’m not sure Christina, I haven’t tried that.

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