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“Our friends from New Mexico, home of Hatch chiles, just arrived here in South Carolina to visit us with fresh Hatch roasted chiles. I made this dip and it was huge hit with all of us!” ~Sheryl
Hatch Green Chile Dip is irresistible
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, especially when you use Hatch chiles!
did you know?
True Hatch chiles are prized for their fabulous flavor, and they can only be grown in the valley around Hatch, New Mexico, so that makes them extremely special, and rare. They have a super short August-September growing season, and they’re the creme-de-la-creme of the chile world. During the season you may find them fresh, but you can buy them canned or frozen all year round ~ already roasted in both mild and hot varieties.
more Hatch chile recipe inspiration
what you’ll need to make this Hatch green chile dip
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
- use fresh roasted chiles, canned, or frozen chiles for this dip. Instructions for roasting fresh Hatch chiles are below.
- mayonnaise
- sour cream
- shredded cheese
- you’ve got lots of choice here. I usually recommend sharp cheese for dips, but in this case I want the chiles to be the star of the show, so I use mild Monterey Jack and Mozzarella. Use a Mexican cheese blend if you like.
- Worcestershire sauce
- salt and pepper
- and don’t forget the tortilla chips!
where to find Hatch chiles
In season (August -September) you may find them in supermarket produce sections. You can order them year round from The Hatch Chile Store, as well. Canned hatch or generic green chiles are always available in your supermarket.
when I share a dip recipe, you it’s gonna 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. Hatch green chile 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. Grant and I have been known to have Hatch chile dip for dinner 🙂
what do Hatch green chiles taste like?
Roasted Hatch chiles are slightly sweet, and smokey! Hatch peppers typically have a mild to medium level of heat. They’re usually milder than jalapeño peppers but can still provide a slight kick. The heat is often described as manageable and not overpowering. If you don’t like heat you can buy mild Hatch chiles, no problem.
tips for making Hatch green 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.
- Add sweet corn kernels to the dip for a touch of sweetness that balances the spiciness of the Hatch chiles. This works especially well when the corn is roasted or grilled.
- Chop ripe avocado and fold it into the dip for a creamy texture and a burst of freshness. Add some lime juice and chopped fresh cilantro.
good substitutes for Hatch chiles
So what if you can’t find Hatch chiles? No worries, here are some great subs~
- Canned Green Chiles: If you want to use canned chiles, use a generic ‘green chile’, either mild or hot.
- Anaheim Chiles: These chiles are similar in flavor and heat level to Hatch chiles. They are often used as a substitute in recipes that call for Hatch chiles.
- Poblano Peppers: Poblanos are milder than Hatch chiles but still offer a nice flavor profile. Roasting them can enhance their smokiness and depth of flavor.
- New Mexico Chiles: These chiles are related to Hatch chiles and offer a similar flavor. They can be a good substitute if you’re looking for that distinctive New Mexican chili taste.
- Cubanelle Peppers: These peppers are mild and slightly sweet. While they are not a chili pepper, they can work in recipes that call for roasted chiles for a milder flavor.
- Jalapeño Peppers: For heat and flavor, you can use jalapeños. However, they are generally spicier than Hatch chiles, so use them cautiously and adjust the quantity according to your desired heat level.
How to roast Hatch Chiles (or any chile!)
- Preheat your oven to Broil. Place the oven rack in the highest position to ensure the chiles are close to the broiler.
- Rinse the Hatch chiles under cold water and pat them dry with a paper towel.
- Line a baking sheet with aluminum foil. This will make cleanup easier.
- Place the Hatch chiles on the lined baking sheet, making sure they’re spread out and not touching each other.
- Put the baking sheet with the chiles in the preheated oven on the top rack, directly under the broiler. Keep the oven door slightly ajar to monitor the chiles and prevent them from burning.
- As the chiles start to blister and char, use tongs to rotate them so all sides get evenly roasted. This will take a few minutes.
- Once the chiles are evenly charred, carefully remove the baking sheet from the oven and transfer the roasted chiles to a bowl. Cover the bowl with plastic wrap or a kitchen towel to trap steam. Allow the chiles to steam for about 10-15 minutes. This will help loosen the skin.
- After steaming, use your fingers to peel off the charred skin. Make a small slit down the side of each chile and gently remove the seeds and membranes if desired.
- Your roasted chiles are ready to use!
more hot cheesy dips!
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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
- 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.
Notes
Nutrition
Just saw that they were having a big hatch chile day at our local WFs. I need to run back and pick up a load of them. This looks amazing!
Stock up Chris!!
I would imagine the chiles can be chopped and frozen….??
Lol! I’m definitely a chile head, so I am totally drooling over this dip, Sue! Melty gooey cheese mixed with spicy hatch chiles?! HEAVEN! I’d love to face plant into this dip right about now! Cheers!
Enjoy Cheyanne <3
Perfect for game nights and entertaining! More beer, anyone?
Hatch chile! I’m game. Just bought 25 pounds. Will have to try this dip, looks so good.
Wow, you’ll be in Hatch heaven, Fran!
I’m not sure I could ever get my hands on hatch chilies, but boy I really want to. This looks off the charts delicious 🙂
I made this tonight, scaled it back to use up the mayo I had immigration fridge. Also skipped the Parmesan. Really great results! Hubby and I both loved it! Will make it again for football season!
I LOVE the quick feedback, thanks Brenda <3
Hey, wait! Give us a photo if what a Hatch chili looks like! I’m clueless!
Hatch Chile is a long green chile pepper!!
Specifically from Hatch, NM. It’s Hatch season right now.
A Hatch green chile can be easily mistaken from an Anaheim chile. Hatch green chile is specific to the Hatch Valley in southern NM. Also beware. Green chile is being grown across seas being sold as “Hatch”. The secret of the chile is the soil it is grown in found only in NM. If not in the SW US the best place to get authentic Hatch is online. The company’s address will state the company is from Hatch, NM a town here. The green chile HQ.
This post has gone viral Susan, but when it calms down tomorrow (or whenever!) I’ll edit it with some photos!
Forget dinner, all I want is dip dip dip! I know this is total blasphemy to say (since I live in the Midwest), but I’m totally dreading football season because it means winter can’t be far behind. I’ve become such a summer girl in the past few years. On the other hand, fall means I can eat all the dip I want and cover my belly with a huge sweater.
Dip for dinner is the BEST, and I couldn’t agree more about football, but I do love winter…that’s probably because we hardly get it at all here in LA.
Oh my, I am a chile head and will have to try this for sure. It looks so tasty! Football or not, I’m making it!
Is there any way I could do this in a crockpot?
I’ve never made a dip in a crock pot, but I suppose you could. I would think you’d have to keep it on a low setting so it wouldn’t over-cook. Let us know if you try it, Penny.