Creamy Cheesy Hatch Green Chile Dip That Everyone Loves

A creamy, bubbly Cheesy Hatch Green Chile Dip that's perfect for gatherings and customizable for your heat preference.

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Prep Time 10

Cook Time 25

Cooling Time 5

Total Time 40

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

8 oz Cream Cheese Swap with Neufchâtel for a lighter option.
1 cup Sour Cream Greek yogurt can be a healthier substitute.

For the Cheese

2 cups Shredded Cheese Mix of Monterey Jack and cheddar.

For the Flavor

1 cup Hatch Green Chiles Diced mild or medium chiles work in a pinch.
1 tsp Garlic Powder Fresh minced garlic is a wonderful alternative.
1 tsp Onion Powder Sautéed fresh onions can be used instead.
to taste Salt
to taste Pepper

Optional Add-Ins

1 tbsp Olive Oil Can be omitted for a lighter option.
1 jalapeño Jalapeños Mix in for extra heat.

Equipment

Oven
Mixing bowl
Spatula
Baking Dish

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine softened cream cheese and sour cream, blending until smooth.
Fold in shredded cheese and Hatch green chiles until evenly distributed.
Sprinkle in garlic powder, onion powder, salt, and pepper. Drizzle olive oil if using. Mix together.
Pour the mixture into a prepared baking dish, spreading evenly.
Bake for 20-25 minutes until golden brown and bubbly.
Cool for about 5 minutes before serving with tortilla chips or fresh veggies.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 6gProtein: 8gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 400mgPotassium: 150mgSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 0.5mg

Notes

For best results, adjust heat level and use fresh ingredients. Store leftovers in an airtight container for up to 3 days in the fridge.

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