Cheesy Hatch Green Chile Dip That'll Steal the Show

This Cheesy Hatch Green Chile Dip is a crowd-pleasing appetizer that blends creamy cheese and roasted Hatch chiles, perfect for any gathering.

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Prep Time 10

Cook Time 25

Cooling Time 5

Total Time 40

Servings: 8 dips

Course: Snacks

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

1 cup Chopped Mild Roasted Hatch Chiles Adds a sweet and smoky flavor; use canned or frozen as a substitute if fresh isn't available.
1/2 cup Chopped Hot Roasted Hatch Chiles Offers a kick of heat for spice lovers; may be omitted for a milder dip.
1/2 cup Mayonnaise Provides creaminess and richness; substitute with Greek yogurt for a lighter option.
1/2 cup Sour Cream Balances flavors and adds tang; can replace with more mayonnaise or cream cheese for richness.
1 cup Shredded Monterey Jack Cheese Melts beautifully for creaminess; substitute with cheddar for a sharper flavor.
1 cup Shredded Mozzarella Cheese Contributes stretchiness and mild flavor; can be replaced with more Monterey Jack or provolone.
1/4 cup Parmesan Cheese Adds nuttiness and depth; skip if unavailable; increase amounts of the other cheeses as needed.
1 tablespoon Worcestershire Sauce Enhances umami flavor; can be replaced with soy sauce for a vegan alternative.
1 teaspoon Salt Essential for seasoning; adjust to taste based on personal preference.
1/2 teaspoon Fresh Cracked Black Pepper Essential for seasoning; adjust to taste based on personal preference.

For Serving

1 bag Tortilla Chips Perfect for dipping; can substitute with fresh bread or vegetable sticks for a healthier option.

Equipment

mixing bowl
casserole dish
oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). While the oven heats up, gather your ingredients, including the chopped mild and hot roasted Hatch chiles, mayonnaise, sour cream, and cheeses.
In a large mixing bowl, combine all ingredients except for the tortilla chips. Stir the mixture until it is well blended and creamy—this should take about 2–3 minutes.
Pour the mixture into a casserole dish, spreading it evenly. Optionally sprinkle some additional chopped chilies on top.
Bake for 25 to 30 minutes. It's ready when the edges are bubbling and the top is lightly browned. If desired, broil for an additional 2–3 minutes for a crispier surface.
Remove it from the oven and let it cool for a few minutes. Serve warm with crispy tortilla chips or fresh bread.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 35mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Mix thoroughly to avoid clumping. Adjust the heat by varying the ratio of mild to hot chiles. Store leftovers in an airtight container.

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