Instead of reaching for that container of onion dip at the store, try this clever and exciting fresh homemade Hatch Green Chile Dip wit Cream Cheese. Spicy with Chimayo chile powder and warm with Hatch Chile Peppers. Grab a blue corn chip and take a dip in this Southwestern appetizer recipe.
Don’t miss my recipe for Mexican Deviled Eggs with Chorizo. Another popular appetizer with Southwestern pizzaz.
We’ve finally turned up the heat here in Colorado. Summer is here and we’re having our first 90 degree temps, so how about turning up the heat for a fabulous little appetizer recipe for Hatch Green Chile Dip?
It’s creamy, it’s easy to make and it brings some “just right spicy” heat to any party.
Dips should be easy to make, effortless and all about good times. This creamy dip fits perfectly into that category. This is a make ahead dip appetizer that travels well. A perfect choice for your next gathering.
Let’s take a look.
Ingredients You’ll Need
Here’s why this green chile dip is so creamy, luscious and exciting.
Resource: If you don’t have access to fresh roasted Hatch Chile Peppers, you can order them straight from The Hatch Chile Store. Headquartered in Hatch, New Mexico, their history and heritage ensure that when you buy their Hatch Green Chile, you’re getting the very best you can find, straight from a family farm. Disclaimer: I have received free product from the Hatch Chile Store.
- Roasted Green Chile Peppers: We’re lucky to share borders with the New Mexico which is famous for its Hatch Chile Peppers. Late Summer and early Fall we can find chile roasters selling roasted peppers. If you can’t find fresh roasted peppers, you can purchase them shipped to your door from on-line vendors such as the Hatch Chile Store. And don’t forget to check your local grocery frozen section. You might find frozen roasted chile peppers. Or purchase chopped, canned chile peppers on the Mexican food aisle of your local grocer.
- Cream Cheese: Mild and sweet with a pleasant tang, smooth and creamy, it takes this Hatch Chile Dip over the top.
- Plain Greek Yogurt: Thick, creamy and velvety in texture, yogurt makes this dip very dipable.
- Mayonnaise: Brings one more rich thick and creamy element to this dip.
- Onion Powder: An essential flavoring for savory dishes, onion powder is such an easy way to bring that sharp onion flavor to this recipe.
- Fresh Chopped Garlic: I prefer fresh garlic over garlic powder due to the pure garlic flavor. Chopping garlic can be somewhat chore, especially to get the pieces small enough to distribute the flavor in a dish like this dip. Tip: use a small chopper to grind/chop that garlic. Just a few pulses and you’ve got small pieces mix into this dip.
- Kosher Salt
- Chimayo Chile Powder: New Mexico Red Chile Powder is preferred and if you can find Chimayo Chile Powder, even better. There’s nothing like this unique product. The color is a rich orange-red. And the flavor is outstanding. It’s just-right spicy, with a heat that melts over your tongue with an unforgettable warmth.
Ingredient Substitutions
- Chile Powder: Ancho chile powder is a good substitute if you can’t find Chimayo Chile Powder. Or a red chile powder labeled New Mexico is a great choice here.
Step by Step Instructions, It’s So Easy
This is a Hatch Green Chile Dip that is served cold rather than baked. A super easy Southwestern dip appetizer that is big on flavor.
- Step 1: Use a fork to blend the cream cheese, yogurt and mayonnaise until smooth and creamy. Add the New Mexico Red Chile Powder, Onion Powder, Chopped Garlic and salt.
Tip: Allow about one hour for the cream cheese to come to room temperature.
- Step 2: Use that fork to blend the ingredients well.
- Step 3: Add the chopped Hatch chile peppers and stir to combine. Let this Hatch Green Chile dip sit in the refrigerator for a couple of hours to marry flavors. Or even better, overnight. Save some of the peppers to place on top of the dip for garnish when getting ready to serve.
Yes, all of the ingredients are naturally gluten free. And corn chips are gluten free.
Tips For Success
- Use a Medium heat chile pepper for this dip. The warms and flavor will enhance the over-all flavor of the dip.
- This is a sturdy dip, so a sturdy chip is required. Blue Corn Tortilla Chips are my choice. Blue corn chips are less starchy than yellow or white corn chips, which makes them more filling. They’re also a bit sweeter in flavor and I always find them sturdier. If you’ve never grabbed a bag, give them a try.
- Use your fingers to sprinkle a little New Mexico red chile powder over the tip. It will simply bring a little pop of texture and color. Not to mention a little bit of that earthy heat.
Storage
Store any left over dip, sealed well, in the refrigerator for up to four days.
Hatch Green Chile Cheese Dip Recipe
This cold dip travels well and is gobbled up quickly, it’s simply that good. Make a double batch to feed that hungry crowd and especially if you want leftovers. It’s great for a pot luck event and will make you very popular.
Hatch Green Chile Cheese Dip is perfect appetizer recipe. Cheese mixed with roasted chile peppers is an easy snack to throw together. Perfect for Summer back yard bbq parties, or your next football game day gathering. I’m thinking Super Bowl!
More Mexican Dip Appetizer Recipes
- Chipotle Black Bean Corn Salsa
- Mexican Street Corn Dip
- Queso Fundido al Tequila
- Mexican Queso Blanco Dip
And if you’re looking for more appetizer recipe ideas, don’t miss my Appetizer Category. You find lots of fun small bite recipe ideas, including the most popular on my site for Shrimp Campechana, a Mexican Shrimp Cocktail recipe. Check it out.
And if you’re looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don’t miss my article on Chile vs Chili … Know The Difference.
And don’t miss the most popular Hatch Chile recipe on my site for Hatch Green Chili with Pork.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Hatch Green Chile Cheese Dip
- 5 Hatch Green Chile roasted, seeds and skin removed, chopped. About 1 cup chopped. Save 1 Tablespoon for garnish.
- 8 ounces Cream Cheese room temperature
- ¼ cup Plain Greek Yogurt
- ¼ cup Mayonnaise
- 2 medium Cloves of Garlic fine diced
- ½ teaspoon Chimayo Chile Powder or Ancho Chile Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Kosher salt
- With a fork, blend cream cheese, yogurt and mayonnaise until smooth.
- Add garlic, red chile powder, onion powder and Hatch Green chiles and mix well. Taste and adjust seasonings. I added more chile powder to make it spicier.
- Garnish with reserved Tablespoon of chile peppers.
- Refrigerate at least two hours or overnight. Serve with sturdy Blue Corn Tortilla Chips.
Tips For Success
- Use a Medium heat chile pepper for this dip. The warms and flavor will enhance the over-all flavor of the dip.
- This is a sturdy dip, so a sturdy chip is required. Blue Corn Tortilla Chips are my choice. Blue corn chips are less starchy than yellow or white corn chips, which makes them more filling. They’re also a bit sweeter in flavor and I always find them sturdier. If you’ve never grabbed a bag, give them a try.
- Use your fingers to sprinkle a little New Mexico red chile powder over the tip. It will simply bring a little pop of texture and color. Not to mention a little bit of that earthy heat.
- Allow one hour for the cream cheese to come to room temperature.
Cream Cheese Hatch Green Chile Dip …It’s what’s for an Appetizer.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Made this to take to a Labor Day gathering…super Yum! I had recently bought some Hatch Chilis so your recipe was exactly what I was looking for to make. I roasted the chilis (wear rubber gloves for sure) and put together the ingredients as directed. Easy-peasy! I doubled the recipe as wanted to be sure I had enough. Already sharing your recipe with friends. Thanks.
Hi Bonnie
Thank you so much for letting me know that you liked the dip. And so perfect for Labor Day.
It’s been a while since I’ve made it … with football season here, you’ve inspired me to make it again this next weekend. I’ve got a ton of peaches in the fridge that I need to use, so Labor Day found Peach Salsa for my appetizer offering.
I appreciate you following along with my cooking adventures, and again, thanks for the note.
Make it a delicious day!
This sounds delish, I’m a huge fan of Hatch roasted chiles. I’m using some tonight to make an avocado and cheese stuffed, deep fried hatch chile as the topping to a brisket slider.
wow, that sounds good.
If I ever find hatch chilis this is a recipe I would love to try! Happy Anniversary!
Looks delish! I have a tennis match and some chilis in the freezer! Im bringing this! Oh and the Chimayo- it’s the best a little smokier than other chili powders- totally worth it! I really don’t use anything else!
I love my tub of Chamayo.
It looks like we had the same idea! Yours looks great and I’m never one to turn down any kind of dip! Happy anniversary!
Thanks Abbe.
Fabulous photo, and yes! Of couse we should have been making this dip all along. Hatch Green Chile Dip. No reason it hasn’t been a household staple forever. Great selection Lea Ann.
I’ve heard of Chimayo and never really gave it much thought — until now. I’m ordering my chile powder and I’m making this outstanding looking dip of yours. (You should be making a commission on the chile powder sales because this dip is the only reason I’m buying it!) Looks great, Lea Ann!
The dip sounds delicious and I found a bag of hatch chiles in the freezer and we have the chimayo powder. While in Germany several years ago, we discovered what good dry Riesling is supposed to taste like and have been hooked on it since.
Me too Larry, you can’t beat those German Rieslings.
Hi Lea Ann, hatch chilies are the best, last year someone from New Mexico was selling a salsa made with them at a farmer’s market in Phoenix. The flavor was so delicious, in the beginning I believed most chilies tasted the same. Not after this. Great dip!
I agree Cheri, not all chiles are created equal. And especially if you ask someone from New Mexico. 🙂
Looks wonderful Lea Ann! Can’t wait for the chlies to salty roasting. I still have a bag of frozen Hatch chiles, I could make this…
We celebrate our 20th next year, you’ve given me a great idea with the Broadmoor.
Ugh, and it’s too hot now…
Nazneen, if you’ve never been to the Broadmoor, you at least must go for brunch.
Lea Ann, I shouldn’t read your blog when I’m hungry. I could enjoy some of this dip on my deck right now! It’s warm and windy in the mountains today – a glass of chilled wine would hit the spot, too!
Thanks Barb. I just returned from those warm and windy mountains. Yes, a nice glass of chilled white would hit the spot.