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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
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??
I think mozzarella mostly adds texture, Margaret, it certainly doesn’t have much flavor.
Instead of motzerella, use Oaxaca cheese. You get the same texture but more authentic taste.
That’s a great tip Teresa, thanks!
Mmmmm looks delish! Football season easy dip. From a native NM, it’s chile not chili or chiles. 🙂
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.
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.
Too much cheese–overpowers the wonderful Hatch chile flavor. More peppers/less cheese.
I’d like to try it that way, Margaret 🙂
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!
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.
Sounds fantastic, I’ve got several more Hatch recipes coming up that you can use those chiles in.
Great! Keep them coming!
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!
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).
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!
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.
Lucky lady! I’m going to do that next year, sounds like fun!
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!
Please pass me the chips! This dip looks incredible, Sue!