Introduction

Cheesy Hatch Green Chile Dip is a flavorful and comforting appetizer that combines the mild heat of Hatch green chiles with a creamy, cheesy base. Perfect for sharing at parties or enjoying as a warm snack, this dip is easy to prepare and full of Southwestern flair.

A baked dish in a cream-colored ceramic scalloped-edge pie dish features a top layer of melted cheese with browned spots for a golden texture. Scattered on the cheese are vibrant green jalapeño slices, some slightly blistered. Underneath, hints of scalloped potato slices peek through, creamy and soft with a white sauce base visible around the edges where the cheese has browned against the dish. The outer rim of the dish shows caramelized bits baked to a rich brown. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup of diced roasted Hatch green chiles (fresh or canned)
2 cups of shredded cheese (Monterey Jack, cheddar, or pepper jack blend)
1 cup of cream cheese, softened
1/2 cup of sour cream
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
Salt and pepper to taste
1 tablespoon of olive oil (optional, for extra flavor)
Chopped green onions or cilantro for garnish (optional)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dip.
Step 2: In a large bowl, mix the softened cream cheese and sour cream together until smooth using a hand mixer or whisk. Fold in the shredded cheese and diced Hatch green chiles, then add garlic powder and onion powder. Stir until evenly combined.
Step 3: Season the mixture with salt and pepper according to your taste. If desired, drizzle in olive oil for extra flavor and stir to distribute evenly.
Step 4: Transfer the mixture to a baking dish and spread it evenly. Bake for 20 to 25 minutes until the top is bubbly and golden brown. Watch carefully near the end to avoid overcooking.
Step 5: Let the dip cool for a few minutes before garnishing with chopped green onions or cilantro. Serve warm with tortilla chips, fresh vegetables, or as a nacho topping.

Tips & Variations

Use a mix of cheeses to balance creaminess and flavor; pepper jack adds a nice spicy kick.
Adjust the amount of Hatch green chiles depending on your preferred heat level.
For a smoother texture, blend the ingredients briefly before baking.
Try adding cooked, crumbled sausage or bacon for a meaty twist.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally to maintain creaminess.

How to Serve

A scalloped dish with a creamy white cheese sauce covering the top, browned in spots from baking. There are several layers of pasta beneath, visible through slightly browned edges and melted cheese. Green pepper slices are scattered across the surface, some blistered and soft. The edges show a bit of caramelized sauce stuck to the light beige ceramic dish with a scalloped rim. The dish rests on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green chiles instead of canned?

Yes, fresh roasted Hatch green chiles work wonderfully and offer a brighter flavor. Just be sure they are diced and cooled before mixing.

Is this dip spicy?

The heat level depends on the type and amount of green chiles used. Using milder chiles will give you a gentle warmth, while pepper jack cheese and more chiles add extra spice.