A simple Hatch Green Chile Cheese Dip recipe ready in just minutes! A creamy, cheese dip with roasted pepper flavors.
Why You Will Love This Recipe
This Hatch Green Chile Cheese Dip was somewhat planned, and somewhat a complete, happy accident. I had been meaning to make a Hatch cheese dip for quite some time.
We had some friends over for a Cinco de Mayo party and I whipped this up for a quick dip. And it was LOVED. I love to make Hatch green chile recipes and knew this one would be a favorite!
Even with all the recipes I make, there are a few staples that are all-time favorites among friends and family. So if I am not being asked (volun-told) to make my fresh pico salsa, you can bet cheese dip will be requested.
Hatch Green Chile Cheese Dip is vegetarian, gluten free, and keto low carb which makes it a great appetizer for large gatherings with possible dietary restrictions.
The cheese dip is creamy and cheesy with just enough heat and highlights the delicious green chile peppers.
These are the ingredients you need to make this recipe:
- Hatch Chile Peppers (heat level of choice)
- Cream Cheese
- Sour Cream
- Cheddar Cheese
- Monterey Jack Cheese
- Garlic Powder
- Hot Sauce
About Hatch Green Chiles
Hatch chile peppers are popular and from the town of Hatch, New Mexico. You can typically find various heat levels of the pepper, with the hottest available earliest in the season.
I love to use the fresh peppers, since I am lucky to have them in this area. If you do not see them in the produce section, I have found that frozen packs of roasted and diced green chiles are the closest substitution.
And of course there are always canned diced green chiles easily accessible.
Another option is to buy Anaheim peppers fresh and roast them yourself. The Anaheim pepper is actually a variety of Hatch peppers that were grown in California. The main difference is they are very, very mild. So to get heat, you will want to add hot sauce.
Pick the heat level of diced Hatch green chiles that you prefer. Think of their heat similar to a salsa. I like to go with mild or medium as I can always make it more spicy but do not want anyone to be uncomfortable with it being too hot!
This is the equipment you will need to make this cheese dip:
Small Baking Dish
Spatula or Spoon
Mix all of the ingredients together minus the cheese for the topping.
Spread out in a small dish.
Sprinkle the remaining cheese on top.
Bake until the cheese is melted and bubbling around the edges.
Serve with your favorite dunkers like chips and bell peppers!
Modifications and Substitutions
I know a lot of people that love heat, so a spicy cheese dip is always popular. Easily adjust the heat level by using different pepper heats and more or less hot sauce.
When in doubt, mild heat (which is a touch hotter than mild typically is) of Hatch peppers is always a hit.
A great variation for meat lovers would be to add some ground beef, chorizo, or shredded chicken to the dip.
While it takes just minutes to make, you could also throw all of the ingredients in a slow cooker (minus the topping cheese) to keep it warm as it does solidify as it cools in room temperature. Just be sure that no matter how you serve it, you are prepared to make a large batch and be asked to make it for others on a regular basis!
This dip can easily be made in the microwave instead of the oven! You will not be able to make the browned cheese topping but otherwise it will be exactly the same.
Want to make it a super thick stretchy cheese dip? Reduce the sour cream by half and add an extra 1/2 cup of shredded cheese.
All ingredients can be loaded into the baking dish, without mixing. As it heats, mix them up to combine and then top with the remaining cheese to finish off. A great shortcut if your cream cheese is not soft!
If making in the oven and it is not browning on top but the cheese is heated through and bubbling, switch your oven to broil and watch it closely as it will quickly brown the top.
A cheese dip is primarily made of one or more cheeses and other flavors/spices. The cheese is warm and a consistency that is suitable for dipping things into it.
Cheese dip will stay liquid when it is warm.
If it starts to get too thick, you can quickly reheat it in the microwave.
You can also serve it in a small slow cooker on warm to keep it warm.
Monterey Jack, pepperjack, mozzarella, and cheddar all melt very well and are part of (or substitutions) for this recipe!
Hatch Green Chile Cheese Dip
- 4 ounces diced green chiles Hatch preferred, any heat level (one small can)
- 8 ounces cream cheese
- 1 cup shredded Monterey Jack cheese (or mozzarella, or pepperjack)
- 1/3 cup shredded cheddar cheese
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 3 dashes hot sauce to taste
- 3/4 cup shredded Monterey Jack cheese (or mozzarella, or pepperjack)
- Preheat oven to 350°F.
- Combine all of the cheese dip ingredients in a bowl and then pour into the baking dish. Top with the remaining cheese.4 ounces diced green chiles, 8 ounces cream cheese, 1 cup shredded Monterey Jack cheese, 1/3 cup shredded cheddar cheese, 1/2 cup sour cream, 1/4 teaspoon garlic powder, 1/8 teaspoon salt, 3 dashes hot sauce, 3/4 cup shredded Monterey Jack cheese
- Bake the cheese dip until the cheese is melted and bubbling on the edges.
- Serve immediately with dunkers like chips or crostini.