Green Chili Dip Recipe

Bold, smoky, and luxuriously creamy, this Green Chili Dip puts roasted Hatch chiles front and center—balancing hot and mild peppers for heat that’s exciting, not overwhelming.

A plush base of cream cheese, sharp cheddar, and mayonnaise carries garlic and cumin so every bite is deep, savory, and a little addictive.

Baked until bubbling and finished under the broiler for a golden edge, it’s the kind of warm, crowd-pulling starter that disappears the moment it hits the table.

Why People Will Love This Green Chili Dip Recipe:

Rich Southwestern Flavor – Combines smoky roasted Hatch chilies with creamy, cheesy indulgence for a taste that’s bold yet comforting.

Perfect Heat Balance – A blend of hot and mild chilies delivers just the right kick without overwhelming the palate.

Velvety, Indulgent Texture – Cream cheese and melted cheddar create a smooth, luscious dip that clings perfectly to every bite.

Crowd-Pleasing Appeal – Ideal for game days, parties, or family gatherings, guaranteed to have guests coming back for more.

Versatile Pairings – Pairs beautifully with tortilla chips, crusty bread, fresh veggies, or even as a topping for grilled meats.

Make-Ahead Convenience – Can be prepped in advance and baked just before serving for stress-free entertaining.

Aromatic Depth – Garlic and cumin infuse the dip with savory warmth that lingers in every mouthful.

Key Ingredients:

Roasted Hatch Chilies – The soul of the dip, bringing a unique, smoky heat and earthy depth only found in these prized Southwestern peppers.

Sharp Cheddar Cheese – Adds a bold, tangy richness that melts into a gooey, indulgent layer.

Cream Cheese – Creates a smooth, creamy foundation that balances the spice and binds the flavors together.

Mayonnaise – Lends subtle tang and extra silkiness for a luxurious mouthfeel.

Fresh Garlic – Infuses the dip with aromatic warmth that elevates every bite.

Ground Cumin – A touch of earthy spice that deepens the Southwestern profile and complements the chilies’ smokiness.

Expert Tips:

Drain the Chilies Thoroughly – Excess liquid from roasted Hatch chilies can make the dip watery; press them gently with paper towels before mixing.

Use a Blend of Hot and Mild Peppers – This keeps the heat balanced so the flavor shines without overpowering guests.

Grate Your Own Cheese – Freshly shredded cheddar melts more smoothly and gives a richer flavor than pre-shredded cheese with anti-caking agents.

Soften Cream Cheese Fully – Let it sit at room temperature before mixing to avoid lumps and ensure a silky texture.

Mix Gently but Completely – Overmixing can break down the creamy texture, but under-mixing leaves uneven flavor pockets.

Choose the Right Dish – A shallow baking dish promotes even heating and more golden, bubbly edges.

Watch the Broiler Closely – The golden top can go from perfect to burnt in seconds; keep the oven door slightly ajar for better control.

Serve with Variety – Offer tortilla chips, pita wedges, and fresh veggie sticks so guests can choose their favorite pairing.

Reheat Smartly – If making ahead, reheat in the oven at a low temperature (300°F / 150°C) to preserve the creamy texture without breaking the dip.

Green Chili Dip Recipe

Ingredients

1 cup (226 g) hot roasted Hatch chilies, chopped and drained

½ cup (113 g) mild roasted Hatch chilies, chopped and drained

8 oz (226 g) Cabot cheddar cheese, shredded and divided

4 oz (113 g) cream cheese, softened to room temperature

½ cup (120 g) mayonnaise

4 cloves garlic, finely minced

¾ teaspoon salt

½ teaspoon black pepper

½ teaspoon ground cumin

Instructions

Preheat your oven to 350°F (175°C).

Mix the base – In a large mixing bowl, combine the chopped hot and mild Hatch chilies, about ¾ of the shredded cheddar, cream cheese, mayonnaise, garlic, salt, pepper, and cumin. Stir until the mixture is smooth and evenly blended.

Assemble – Transfer the mixture into a glass or ceramic baking dish (1½-quart capacity or larger). Spread it evenly, then sprinkle the remaining cheddar cheese over the top.

Bake – Place in the oven and bake for 25–30 minutes, or until the dip is hot, bubbly, and the cheese has melted completely.

Brown the top – For a golden finish, switch to the broiler for 1–2 minutes, watching closely to prevent burning.

Cool slightly & serve – Remove from the oven and let it rest for about 15 minutes before serving to allow the flavors to settle.

French Onion Soup in Slow-Cooker

Mexican Green Chile Posole

Italian Pasta e Fagioli

Important Notes When Making Green Chili Dip Recipe:

Chili Quality Defines Flavor – Use authentic roasted Hatch chilies if possible; substitutes may lack the same smoky depth and natural sweetness.

Balance Heat to Your Guests – Adjust the ratio of hot to mild chilies depending on your audience’s spice tolerance.

Cheese Matters – Sharp cheddar delivers the boldest flavor; milder cheeses will soften the dip’s impact.

Mind the Moisture – Properly draining the chilies and using room-temperature cream cheese prevents excess water and ensures a thick, creamy consistency.

Bake, Don’t Rush – Allow enough oven time for flavors to meld and the cheese to fully melt before broiling.

Serve at the Right Temperature – Warm is ideal; serving too hot can mask flavors, while too cool can make the dip stiff.

Small Dishes Keep It Hot – If serving for a long event, split into two smaller baking dishes and swap them out to keep the dip at its best.

Allergy Awareness – Contains dairy and potential pepper sensitivities; label clearly when serving at public or large gatherings.

Best Fresh – While it can be reheated, the dip is most luscious when freshly baked and served right away.

How To Enjoy Green Chili Dip After Cooking:

Let It Set Slightly – Once removed from the oven, allow the dip to cool for about 10–15 minutes. This resting time helps the flavors deepen and ensures the cheese sets to a scoopable consistency without burning your mouth.

Choose the Right Dippers –

Classic: Warm tortilla chips, toasted baguette slices, pita wedges.
Fresh: Crisp celery sticks, cucumber rounds, or sweet bell pepper strips for a lighter bite.
Creative: Use as a topping for baked potatoes, grilled chicken, or even a breakfast omelet.

Stir for Even Flavor – Before serving, gently swirl the top layer into the dip so every scoop captures the cheesy, chili-packed richness.

Serve in Small Portions – Keep most of the dip warm in the baking dish and transfer small amounts to a serving bowl. This keeps it hot and prevents it from cooling too quickly.

Pair with Drinks – A cold Mexican lager, crisp white wine, or a tangy margarita complements the creamy heat beautifully.

Keep It Warm for Gatherings – If serving at a party, place the baking dish on a warming tray or transfer to a slow cooker on the “warm” setting to maintain its luscious texture.

Reheat Thoughtfully – For leftovers, reheat in a 300°F (150°C) oven until warm, avoiding the microwave to preserve the smooth, creamy consistency.

Nutrition Information

Per serving (based on 10 servings) for the Green Chili Dip:

Frequently Asked Questions:

Can I make/serve this in a slow cooker?

Yes. Add the mixed dip to a slow cooker and cook on LOW for 1–1½ hours, until hot and melty. Switch to WARM for serving (up to ~2 hours), stirring occasionally.

For browned spots, broil in an oven-safe dish first, then transfer to the slow cooker.

How do I scale the recipe without ruining the texture?

Double batch: Use a 9×13-inch (or ~3-quart) shallow dish; bake 30–35 minutes.
Half batch: Use a 1-quart dish; bake 18–22 minutes.
Shallow dishes brown better and heat evenly. Bake until the edges bubble and the center is hot, then broil briefly.

Can I make a lighter or dairy-adjusted version?

Swap up to ½ the mayonnaise for full-fat Greek yogurt for tang and fewer calories. To keep it silky, mix the yogurt in last and bake at 325°F (165°C) a few extra minutes (yogurt can tighten at high heat).

For dairy-sensitive: use lactose-free cream cheese/cheddar; fully dairy-free requires vegan cream cheese, vegan cheddar, and vegan mayo—expect a slightly different melt.

What if I can’t get roasted Hatch chilies—how do I keep the smoky flavor?

Broil or pan-char canned/fresh green chilies until blistered, then chop and drain well.

You can also add ¼ tsp smoked paprika or ⅛ tsp liquid smoke (go light—both are potent).

How long can it sit out, and how do I store/reheat safely?

Follow the 2-hour rule at room temperature. Refrigerate leftovers in a shallow, covered container for up to 3 days.

Reheat gently in the oven at 300°F (150°C) until hot, or microwave at 50% power, stirring midway. For best quality, reheat once only.

How do I prevent the dip from turning watery or greasy?

Thoroughly drain and blot the roasted chilies.
Soften cream cheese fully, then beat it with the mayonnaise first to emulsify before adding chilies and cheese.
Bake in a shallow dish so moisture evaporates evenly, and avoid overbaking (which can cause fat separation).
Let it rest 10–15 minutes so it sets before serving.

What’s the best way to get a smooth, scoopable texture?

Bring dairy to room temperature.
Beat cream cheese + mayo until silky; then fold in chilies and cheese.
Grate cheddar from a block (pre-shredded has anti-caking agents that hinder melting).
Bake until edges bubble and center is hot, then rest briefly.

I can’t find Hatch chilies—how do I recreate the flavor?

Use Anaheim or poblano peppers. Roast under a broiler until blistered, steam (covered) 10 minutes, peel/seed, chop, and drain well.
Add a pinch of smoked paprika (¼ tsp) to mimic Hatch’s smoky depth.

How do I adjust heat without throwing off the balance?

For milder dip: use all mild chilies and/or add 2 oz extra cream cheese.
For more heat: add roasted jalapeño/serrano or a pinch of cayenne.
Always taste before baking and adjust salt/spice; cheddar and mayo already add saltiness.

How do I scale or change vessels and still get a browned top?

Half batch: 1-quart dish, 18–22 min. Full batch: 1½–2-quart shallow dish, 25–30 min. Double: 9×13-inch (~3-quart), 30–35 min.
Reserve ¼ of the cheddar for topping, then broil 60–90 sec, rotating the dish and watching closely to avoid scorching.