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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
Regarding the Hatch green chile dip, are those fresh chiles that were preciously roasted and frozen?? To get a whole cup from a frozen chile is a lot of chile.
Yes, you can use frozen chiles that are already prepped.
Can you make this ahead and bake later??? If so do I need to adjust temp and/or baking time???
Yes, you can do that. It would take longer to bake, or you could bring it to room temperature before baking.
My wife and I LOVE Hatch green chile and get it every year here in AZ. We go to the Hatch Green Chile store online and pre-order now. We get a big bag of Hot and a bag of Big Jims in early fall. We roast them on our gas Barb , steam them in a big pile, and when cool put them in Ziploc bags to freeze them. When we thaw them out, they usually peel as easily as removing a sock. Sometimes not so easy. We just keep them in stacks in the freezer until we want to use them.
Yum! I’m looking forward to the season 🙂
Us too, Burt. Hubs grew up in TorC, NM, just down the road from Hatch; thus, you can imagine how addicted we are to Hatch Green Chile anything. If it will stand still, we’ll put Hatch Green Chiles on it! We process ours the very same way you do, and it’s great to be able to go out to the freezer, grab a bag of fresh chiles and cook away. If you haven’t already done so, look on the web for a Hatch Green Chile Vinaigrette salad drsg–it is the best.
We lived in Taos NM for several years and used to freeze at least 5 burlap bags every year. One of the tribal elders that raised Hatches told us the trick of leaving the skins on to freeze them to increase their smoked flavor. Much easier to just cut of the stem part and pop them in the bags and just slip those skins off when you thaw them.
Can I use a 9″ pie plate to bake in?
I don’t want it to be to thick!
Yes, that will work great.
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!
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.
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
I defrost frozen chilies, Cecelia, and then chop them, they’ll be perfect!
thnks also gonna make them for a potluck, is it best served warm, or can it be room temperature. any suggestions plz
This really does need to be served hot, Cecilia, so that the cheese stays soft.
Try putting it in a crock pot on the “stay warm” setting.
Thank u taking this to a potluck can it be served warm it what plz help
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.
Let us know how it turns out ~ garlic and onions are always good 🙂
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!
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.
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!!!!!
Yay! I didn’t know TJs sold frozen Hatch chiles, thanks for letting me know 🙂
Not even 8am and I’m already craving chile cheese dip. Can’t say it’s out of the norm! This looks AMAZING!
Is this dip do-able in a crockpot?
I don’t see why not, but you wouldn’t get the nice browned crust…