This creamy Hatch green chile dip is an easy hot dip recipe that will be a huge hit at your next party. This dip is made with canned New Mexico green chiles, softened cream cheese, and cheddar cheese. Great for football season, or any time you crave a delicious recipe made with Hatch chiles.
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Everybody loves a cheesy dip, so I know this new recipe is going to please your friends and family. I grew up eating fresh green chiles on a regular basis because I only lived about 30 miles from New Mexico. You couldn't get Hatch green chiles in the can back then, but now that you can, it's the easy way to make this delicious, creamy dip.
This creamy Hatch green chile dip is going to be your go-to for parties, game day, potlucks, or just for a time when you're craving Tex Mex or Mexican food. We love eating this dip with tortilla chips, but it's also really good with some carrot and celery sticks. It's also great on burgers and burritos.
If you need some other dip ideas, try my popular ground beef queso dip, Abuelo's copycat salsa recipe, or my cilantro garlic sauce.
Why this recipe works
Easy - this recipe is so simple to make using only a handful of readily available ingredients
Party appetizer - this dip will be a smash hit at your next party or get together
Unique flavor - green chiles add a delicious flavor with a touch of heat
Ingredients
- Cream cheese
- Sharp cheddar cheese -or a Mexican cheese blend
- Green chile - canned, fresh roasted, or frozen
- Corn - fresh, canned or frozen
- Mayonnaise - low fat or vegan, or sour cream
- Garlic powder
- Cumin
- Cilantro - optional
Instructions
- Preheat the oven to 350 degrees F.
- Place cream cheese on a microwave safe plate or bowl and heat for one minute. (You can also let it sit at room temperature until soft enough to work with).
- Add softened cream cheese to a large mixing bowl and stir until smooth. Add the rest of the ingredients to the bowl and stir until well combined.
- Prepare a baking dish by greasing or spraying with non-stick spray. I used a 9 inch cast iron skillet, but any oven proof baking dish will do. Add all of the cream cheese dip mixture to the dish. Top with the extra cheddar cheese.
- Bake for 25 to 30 minutes, or until edges are bubbly and green chile dip is hot throughout.
You can use either fresh roasted, canned or frozen green chiles (that have been thawed) to make dip depending on what's available in your area.
The spice level will depend on the chiles, and your definition of spicy, but generally Hatch green chiles are medium to medium-hot. If you buy them frozen or canned, you can usually choose the spice level. Buying fresh or freshly roasted Hatch peppers will be a little trickier, because they may not be labeled by heat level.
You can skip the corn and/or add some canned artichoke hearts instead, which compliment green chiles well. You can also add some black beans or diced tomatoes.
A crock pot or slow cooker is a great alternative way to make this dip. Simply add all of the ingredients to the crock pot and cook on low until hot and bubbly. Be sure to spray the inside with non-stick cooking spray and give it a good stir when the cheeses are melted.
Top tips
Microwaving the cream cheese is the fastest way to soften it so that it can be mixed by hand. A hand mixer can be used to mix the cream cheese, but should be used on low when mixing in the other ingredients.
If you want to add more heat, add 1 or 2 chopped jalapeños or serrano peppers.
If you want to add more crunch, try some chopped bell peppers-green or red.
Try Pepper Jack instead of cheddar, or even parmesan cheese. Shredded Mexican cheese such as Asadero is also delicious.
I don't bother draining the canned green chiles.
How to store
Keep leftover Hatch green chile dip covered in the baking dish or an airtight container in the refrigerator for 3 or 4 days. If you used a cast iron skillet to bake the dip, remove it to a separate container before storing.
Dip can be frozen in a freezer safe container for up to 3 months. Let it thaw overnight and give it a good stir before reheating.
Serving suggestions
This Hatch green chile dip would be a great addition to your next Mexican or Tex Mex feast! Serve with a basket of blue corn chips to show your love of New Mexican cuisine.
Use the dip as a topping for burgers or burritos made with my instant pot brisket.
Add half a pound of cooked seasoned ground beef or chorizo for a meat lovers version.
If you're planning a super bowl or game day party, try my ground beef chile as the main course.
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Creamy Hatch green chile dip
Ingredients
- 16 ounces cream cheese softned, Philadelphia brand if possible
- 1.5 cups sharp cheddar cheese, divided save ½ cup for topping
- 2 cans diced Hatch green chiles freshly roasted or frozen if avialable
- 1 cup canned corn drained; or fresh, frozen
- ½ cup mayo lower fat is ok, or sour cream
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ cilantro, chopped optional
Instructions
- Place cream cheese on a microwave safe plate and heat for one minute. (You can also let it sit at room temperature until soft enough to work with).
- Add softened cream cheese to a large mixing bowl and stir until smooth. Add 1 cup cheddar cheese, green chile, corn, mayo, garlic powder, cumin, and cilantro to the bowl and stir until well combined.
- Prepare a baking dish by greasing or spraying with non-stick spray. I used a 9 inch cast iron skillet, but any oven proof baking dish will do. Add all of the cream cheese dip mixture to the dish. Top with the extra cheddar cheese.
- Bake for 25 to 30 minutes, or until edges are bubbly and dip is hot throughout.
Notes
- Microwaving the cream cheese is the fastest way to soften it so that it can be mixed by hand. A hand mixer can be used to mix the cream cheese, but should be used on low when mixing in the other ingredients.
- If you want to add more spice, add 1 or 2 chopped jalapeños.
- If you want to add more crunch, try some chopped bell peppers.
- Try Pepper Jack instead of cheddar, or even parmesan cheese. Shredded Mexican cheese such as Asadero is also delicious.
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