Green Chile Cheese Dip

Each summer, sometime in August, text messages and tweets light up our phones announcing which grocery stores in the area have Hatch chiles, and which ones our friends have just wiped out. See, Hatch chiles come but once a year, and once they hit stores, you only have a small window of time to scoop up as many as humanly possible.

Hatch chiles are only grown in the area around Hatch, New Mexico, and something about that climate and soil make for a seriously great-tasting pepper–not too hot, just bright and flavorful–and we’ve heard, if you’re lucky enough to live in the Southwest, grocery stores and markets set up giant roasters outside when the chile harvest comes in. If you’re in North Carolina, like us, you’ll have to settle for looking like a lunatic at your local Harris Teeter and make a day of the roasting process. But once it’s all done, you’ll have canned or frozen enough of the goodness to get you through until next Hatch chile season … hopefully 🙂

Green Chile Cheese Dip

We love to use the chiles in all kinds of dishes, like soups, stews, chilis, queso, but one of our (and our friends’ and coworkers’) favorites has been this dip.

It tastes a bit like a giant jalapeño popper, but with more bright chile flavor and less in-your-face heat. In fact, bacon wouldn’t be completely out of place. Go for it!

Green Chile Cheese Dip


2 8 oz. packages cream cheese, softened
1 cup mayonnaise
12 oz. Hatch green chiles, undrained & diced (Canned can also be used. Look for Hatch chiles–their flavor is the boldest–but regular green chiles will work, if Hatch aren’t available.)
1 1/4 cup shredded sharp cheddar cheese. divided
1 1/4 cup shredded Monterey Jack cheese, divided
salt, to taste
tortilla chips, for serving

Preheat oven to 375°F, and have a baking dish handy. An 8×8 or pie plate works perfectly.

In a large bowl combine cream cheese, mayonnaise, chiles, 3/4 cup cheddar, 3/4 Monterey Jack, and salt. Stir until well combined, and spread evenly in the baking dish. Sprinkle the remaining cheddar and Monterey Jack on top and bake for 25-30, until the mixture is bubbly and cheese golden brown. Serve while still warm, with tortilla chips, and watch it disappear!

Green Chile Cheese Dip

This entry was posted in appetizers. Bookmark the permalink.

2 Responses to Green Chile Cheese Dip

  1. Addie Ladner says:

    Hi there from another Raleigh resident/married food enthusiast!

    Found you through joining twitter and looking forward to your recipes, especially this one that I think my husband will love. It sounds perfect for the start of football season! xo-Addie Ladner

    • the lushers says:

      Hi, Addie!

      Welcome! We saw your follow on Twitter and followed back 🙂 Hope you enjoy our recipes & we can’t wait to catch up on yours!

Comments are closed.