Hatch Chile Cream Cheese Dip

The first time I tasted Hatch chile, it stopped me in my tracks. The flavor wasn’t like regular peppers—it had depth, a roasted earthiness, and just enough heat to wake up every bite without overwhelming it.

When I worked that bold chile into a bubbling skillet of cream cheese, cheddar, and Monterey Jack, the result was a dip that quickly became a go-to at every gathering in my home.

Friends would crowd around the skillet, chips snapping against the warm, golden top, pulling up gooey stretches of cheese laced with smoky green chile.

What makes this dip special is the way the creamy base softens the spice, letting the unique flavor of Hatch chiles shine instead of just being “spicy.” It’s rich, it’s warm, and it has that pull that keeps everyone dipping back in.

This recipe was shaped by trial and error in my own kitchen until it reached the balance I wanted—smooth creaminess, roasted chile flavor, and just the right level of heat.

It’s baked in cast iron for even warmth and that rustic finish, and it always feels like a centerpiece no matter the occasion. When I bring it out of the oven, bubbling and golden on top, I know it won’t last long.

Table of Contents

Hatch Chile Cream Cheese Dip Recipe

Ingredients

2 cups cream cheese, softened at room temperature
1 cup sour cream
1 cup mayonnaise
2 cups shredded cheddar cheese (divided)
1 cup shredded Monterey Jack cheese
1 ½ cups roasted Hatch chiles, peeled, seeded, and chopped
3 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon black pepper
¼ teaspoon salt (adjust to taste)
2 tablespoons fresh parsley or cilantro, finely chopped (for garnish)
Tortilla chips, for serving

Instructions

Preheat your oven to 375°F (190°C). Grease a medium cast iron skillet or baking dish.
In a large mixing bowl, add softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy using a hand mixer or whisk.
Stir in half of the shredded cheddar cheese and all of the Monterey Jack cheese. Mix until evenly combined.
Fold in the roasted Hatch chiles, minced garlic, onion powder, smoked paprika, cumin, salt, and black pepper. Make sure the mixture is well blended.
Transfer the mixture into the skillet or baking dish, spreading it out evenly.
Sprinkle the remaining cheddar cheese evenly over the top. Add a few extra pieces of chopped Hatch chiles for garnish before baking.
Place in the preheated oven and bake for 25–30 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
Remove from the oven and let it cool for 5 minutes. Sprinkle with fresh parsley or cilantro for a bright finish.
Serve warm with tortilla chips arranged around the skillet or on a platter.

What Are Hatch Chiles And Why Are They Special?

Hatch chiles are grown in Hatch Valley, New Mexico, and are known for their unique flavor that’s smoky, slightly sweet, and mildly spicy.

Unlike regular green chiles, Hatch chiles develop their distinct taste because of the soil and climate in that region.

They come in different heat levels, from mild to hot, so you can pick according to your preference. Using roasted Hatch chiles in this dip gives it a flavor that stands out from dips made with other peppers.

Can I Use Canned Hatch Chiles Instead Of Fresh Ones?

Yes, canned Hatch chiles can be used when fresh ones are not available. Fresh chiles are usually in season during late summer, and outside that time, canned or frozen Hatch chiles are a practical option.

Make sure to drain them well before adding them to the dip so the mixture doesn’t become watery. The flavor will still be delicious, but roasting fresh Hatch chiles at home adds a smoky depth that canned ones may not fully deliver.

How Do I Roast Hatch Chiles At Home?

Roasting brings out the best flavor in Hatch chiles, making them smoky and slightly charred. Here’s how you can do it at home:

Oven method: Place whole chiles on a baking sheet and roast them under the broiler, turning occasionally until the skins are blistered.
Stovetop method: Place them directly over a gas flame and rotate with tongs until all sides are charred.
Grill method: Cook them over high heat on a grill, turning until the skins blister.

Once roasted, place the hot chiles in a bowl and cover with plastic wrap for 10 minutes. This will loosen the skins and make peeling easier. Remove the skins, discard the seeds, and chop them for the dip.

Can I Adjust The Spice Level In Hatch Chile Cream Cheese Dip?

Absolutely, and that’s one of the great things about this recipe. You can adjust the heat to match your taste:

For milder dip: Use mild Hatch chiles and remove all seeds before adding.
For more heat: Use medium or hot Hatch chiles and leave in a few seeds.
For extra spice: Mix in a small amount of chopped jalapeños or serrano peppers along with the Hatch chiles.

This way, you can make the dip friendly for those who prefer less heat or bold enough for spice lovers.

What Can I Serve With Hatch Chile Cream Cheese Dip?

This dip pairs beautifully with many foods beyond just tortilla chips. Here are some tasty ideas:

Tortilla chips: Classic choice for scooping and crunch.
Warm bread: Toasted baguette slices or flatbread make a hearty option.
Fresh veggies: Carrots, celery, and bell peppers add a lighter, crisp contrast.
Crackers: A great option if you prefer smaller bites.

It’s also delicious spread on top of grilled chicken, inside quesadillas, or even spooned over baked potatoes.

Can I Prepare Hatch Chile Cream Cheese Dip Ahead Of Time?

Yes, this dip is perfect for making ahead. You can prepare the mixture up to a day in advance and keep it covered in the refrigerator. When you’re ready to serve, simply bake it as instructed.

If you want to save time, you can even bake it the day before, refrigerate, and then reheat in the oven until hot and bubbly again. Preparing ahead makes entertaining easier while still serving fresh, flavorful dip.

How Do I Store Leftover Hatch Chile Cream Cheese Dip?

Storing leftovers the right way keeps the dip safe and tasty for later.

Refrigerate: Place cooled leftovers in an airtight container and refrigerate for up to 3 days.
Freeze: Freezing is possible, but the texture may change slightly after thawing due to the cream cheese and sour cream. If you freeze, use within 1 month.
Reheat: Warm refrigerated dip in the oven at 350°F until heated through, or use the microwave for smaller portions. Stir occasionally while reheating to keep it creamy.

Can I Make Hatch Chile Cream Cheese Dip Without A Cast Iron Skillet?

Yes, while a cast iron skillet gives the dip a rustic look and even heat, it’s not the only option. You can bake the dip in any oven-safe dish, such as a ceramic or glass baking dish.

The main goal is to have a dish that can hold the dip evenly and handle the oven’s heat. If you use glass, reduce the oven temperature slightly to avoid overbrowning the edges too quickly.