What makes Hatch chiles different from regular green chiles?

Hatch chiles are grown exclusively in the Hatch Valley of New Mexico. Their unique climate gives them an earthy, slightly smoky flavor not found in regular green chiles. When roasted, they develop a rich, balanced heat that’s perfect for dips, stews, and sauces.

Can I use canned Hatch chiles instead of fresh?

Absolutely. While fresh roasted chiles bring a deeper flavor, canned Hatch chiles are a fantastic and convenient substitute. Just be sure to drain them well before adding to your dip to avoid excess moisture.

How spicy is this cheesy Hatch green chile dip?

This dip has a balanced spice level thanks to the mix of mild and hot Hatch chiles. If you're spice-sensitive, use only mild chiles. Want to heat things up? Add diced jalapeños or a splash of hot sauce.

Can I make this green chile Hatch dip ahead of time?

Yes! Assemble the dip up to 24 hours in advance and refrigerate it. When ready, bake it fresh for the best flavor and texture. It's the perfect make-ahead party dish.

Is this dip keto-friendly or low carb?

It sure is. With minimal carbs and loads of cheese and cream, this Hatch chile cheese dip fits right into a low-carb or keto lifestyle. Serve it with veggie sticks or cheese crisps instead of chips.

What should I serve with baked green chili dip?

Tortilla chips are classic, but you can also serve it with toasted baguette slices, soft pretzels, raw veggies like carrots or bell peppers, or even drizzle it over baked potatoes or nachos.

How to Make the Most Delicious Cheesy Hatch Green Chile Dip?

Description

This Cheesy Hatch Green Chile Dip is rich, creamy, and loaded with layers of roasted mild and hot Hatch chiles. Baked until bubbly with a golden cheese top, it’s the ultimate party dip served hot with tortilla chips.

Ingredients

Units Scale

1 cup chopped mild roasted Hatch chiles
1/2 cup chopped roasted hot Hatch chiles
1 cup mayonnaise
1 cup sour cream
2 cups shredded Monterey Jack cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon freshly cracked black pepper
Tortilla chips, for serving

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Instructions

Preheat oven to 375°F (190°C).
In a large mixing bowl, combine mayonnaise, sour cream, Monterey Jack, mozzarella, Parmesan, Worcestershire sauce, salt, and pepper.
Fold in the chopped mild and hot roasted Hatch chiles until fully incorporated.
Transfer the mixture to a baking dish (around 8×8 inches or similar size).
Bake uncovered for 25–30 minutes, or until hot and bubbly with lightly golden edges.
Serve warm with tortilla chips for dipping.

Notes

Use canned or freshly roasted Hatch chiles depending on availability.
For a spicier dip, increase the amount of hot Hatch chiles.
Can be assembled ahead of time and baked just before serving.

Nutrition

Serving Size: 1/8 of recipe
Calories: 320
Sugar: 2g
Sodium: 600mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 10g
Cholesterol: 55mg