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If you are a Hatch Chile Head then you are always looking for new recipes to put these beloved seasonal peppers to work. And if you’ve been a diligent Hatch chile pepper fan, then you’ve laid in a supply of these peppers, already roasted, peeled and seeded, in your freezer. So just defrost a few, and you will be ready to make these easy, spicy dip. Perfect for entertaining a crowd!

Pan of Hot Hatch Chile Dip.

What to Serve with Hot Hatch Chile Dip

Serve this dip with crackers, chips, or cut up vegetables (crudite).

Cheese in Hatch Chile Dip

This is a wonderfully creamy and cheesy dip, made with cream cheese, cheddar and Monterey Jack. Instead of the Monterey Jack and the cheddar you can use 2 cups of a shredded Mexican blend of cheeses.

Woman dipping a cracker into Hot Hatch Chile Dip.

Hot Hatch Chili Dip with Meat

You can add 1/2 pound of browned ground beef or finely shredded cooked chicken if you want this to be a meatier dip.

Hot Hatch Chile Dip: This wonderfully creamy and cheesy dip packs some heat thanks to roasted Hatch chiles, the beloved seasonal cult chile pepper from New Mexico.

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How to Make Hot Hatch Chile Dip

Peel, seed and dice the roasted hatch peppers. Heat a large overproof skillet, preferably cast iron, over medium heat. Add the oil, and when the oil is hot, add the scallions and sauté for about 3 minutes until they start to soften.

Metal spatula in a skillet of chopped scallions.

Stir in the cumin, then add the diced peppers, cream cheese, sour cream, cheddar, and Monterey Jack. Stir until the cheeses have melted and everything is creamy and well blended and hot. Season with salt. Stir in the lime juice.

Metal spatula stirring a skillet of hot Hatch chili dip.

Transfer the pan to a 400°F oven and bake for about 10 minutes until the top is golden and the dip is bubbling around the edges.

Black pan of Hot Hatch Chile Dip.

Sprinkle with the chopped parsley, if using, and serve hot, with tortilla chips, vegetables or crackers.

Other Hot Dip Recipes:

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Hot Hatch Chile Dip

5 from 1 vote
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 12 People
This wonderfully creamy and cheesy dip packs some heat thanks to roasted Hatch chiles, the beloved seasonal cult chile pepper from New Mexico.

Ingredients 

  • 2 roasted hot Hatch chilies
  • 1 tablespoon vegetable oil
  • ½ cup chopped scallions , white and light green parts only
  • 1 teaspoon ground cumin
  • 1 pound (2 8-ounce packages) cream cheese , at room temperature
  • ½ cup sour cream
  • 1 cup grated cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • Kosher salt to taste
  • 1 tablespoon fresh lime juice
  • Chopped fresh parsley for garnish (optional)
  • Tortilla chips , crackers, or vegetables to serve

Instructions 

  • Preheat the oven to 400°F.
  • Peel, seed and dice the roasted hatch peppers.
  • Heat a large ovenproof skillet, preferably cast iron, over medium heat. Add the oil, and when the oil is hot, add the scallions and sauté for about 3 minutes until they start to soften. Stir in the cumin, then add the diced peppers, cream cheese, sour cream, cheddar, and Monterey Jack. Stir until the cheeses have melted and everything is creamy and well blended and hot, about 4 minutes. Season with salt. Stir in the lime juice.
  • Transfer the pan to the oven and bake for about 10 minutes until the top is golden and the dip is bubbling around the edges. Sprinkle with the chopped parsley, if using, and serve hot, with tortilla chips, vegetables or crackers.

Notes

You can add 1/2 pound of browned ground beef or finely shredded cooked chicken if you want this to be a meatier dip.  

Nutrition

Calories: 231kcal, Carbohydrates: 4g, Protein: 7g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 61mg, Sodium: 241mg, Potassium: 127mg, Fiber: 1g, Sugar: 2g, Vitamin A: 850IU, Vitamin C: 17mg, Calcium: 190mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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