Quick Hatch Chile Dip

If you ask me, hatch chile dip is one of those dips that disappears fast at any gathering.

This creamy, smoky dip brings together the rich flavor of roasted hatch chiles with cream cheese and a few simple seasonings. The chiles add just the right amount of heat without being too spicy for most people.

It comes together in about 20 minutes and works great whether you bake it in the oven or heat it on the stovetop. Serve it with tortilla chips, crackers, or even fresh vegetables for dipping.

It’s the kind of appetizer that has people asking for the recipe before the party’s even over.

What Kind of Hatch Chiles Should I Use?

Hatch chiles are only available fresh for a short season from late summer to early fall, so you might need to get creative with your sourcing. If you can find fresh ones, look for chiles that are firm and have smooth, unblemished skin – they’ll roast up beautifully. When fresh hatch chiles aren’t available, frozen roasted hatch chiles work just as well and can be found year-round in many grocery stores. You can also substitute with poblano peppers or Anaheim chiles if hatch chiles are nowhere to be found, though the flavor will be slightly different. For heat level, hatch chiles can range from mild to quite spicy, so taste a small piece before adding them all to your dip if you’re sensitive to heat.

Options for Substitutions

This creamy dip is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Hatch chiles: If you can’t find hatch chiles, poblano peppers are your best bet for a similar mild heat and flavor. You can also use Anaheim chiles or even canned green chiles (about 4 ounces) – just drain them well first.
• Low-fat sour cream: Regular sour cream works perfectly fine, or you can use Greek yogurt for a tangier taste and extra protein. Plain yogurt will work too, though it might be a bit thinner.
• Reduced-fat cream cheese: Regular cream cheese is totally fine here – the dip will just be a bit richer. You can also try Neufchatel cheese, which is naturally lower in fat.
• Fresh cilantro: Not a cilantro fan? Try fresh parsley or green onions instead. You could even use dried cilantro, but use only about 1 tablespoon since dried herbs are more concentrated.
• Fresh lime juice: Lemon juice works in a pinch, or you can use bottled lime juice if that’s what you have on hand. Start with a bit less since bottled can be more tart.

Watch Out for These Mistakes While Cooking

The biggest mistake when making hatch chile dip is not properly roasting and peeling the chiles, which can leave you with tough, bitter skins that ruin the smooth texture – make sure to char them well over an open flame or under the broiler until the skin blisters and blackens, then steam them in a bag for easy peeling.

Another common error is adding the lime juice too early, as the acid can cause the dairy to curdle and separate, so always fold it in at the very end after everything else is well combined.

Don’t forget to let your cream cheese come to room temperature before mixing, since cold cream cheese creates lumps that are hard to smooth out, and if you’re short on time, cut it into small cubes to help it soften faster.

For the best flavor, taste and adjust your seasonings at the end – hatch chiles can vary in heat level, so you might need more salt or lime juice to balance everything out perfectly.

What to Serve With Hatch Chile Dip?

This creamy, smoky dip is perfect for your next party or game day spread! I love serving it with thick tortilla chips that can handle all that creamy goodness, or try it with fresh cut vegetables like bell peppers, carrots, and celery for a lighter option. It also makes a great topping for baked potatoes or grilled chicken, and you can even use it as a spread for quesadillas or tacos. Don’t forget to have some lime wedges on the side – a little extra squeeze of lime really brings out those roasted chile flavors.

Storage Instructions

Refrigerate: This hatch chile dip actually gets better after sitting in the fridge for a few hours because all those flavors have time to meld together. Store it in an airtight container in the refrigerator for up to 5 days. I always make this a day ahead for parties since it tastes so much better the next day!

Make Ahead: You can easily prep this dip up to 3 days in advance, which makes it perfect for entertaining. Just give it a good stir before serving since the ingredients might separate slightly. The flavors will be even more developed and delicious after sitting overnight.

Serve: Let the dip sit at room temperature for about 15-20 minutes before serving to take the chill off. Give it a quick stir and taste – you might want to add a squeeze of fresh lime juice to brighten it up again. Serve with tortilla chips, fresh vegetables, or use it as a spread for sandwiches.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 8-10 g
• Fat: 30-35 g
• Carbohydrates: 25-30 g

Ingredients

• 2 roasted or grilled hatch green chiles, peeled and seeds removed
• 1 cup reduced-fat sour cream
• 4 oz light cream cheese
• 1/4 cup chopped fresh cilantro
• 2 garlic cloves
• 1/2 tsp salt
• 1/8 tsp cracked black pepper
• 1 tbsp freshly squeezed lime juice

Step 1: Blend the Ingredients

• 2 roasted or grilled hatch green chiles, peeled and seeds removed
• 1 cup reduced-fat sour cream
• 4 oz light cream cheese
• 1/4 cup chopped fresh cilantro
• 2 garlic cloves
• 1/2 tsp salt
• 1/8 tsp cracked black pepper
• 1 tbsp freshly squeezed lime juice

Add the roasted or grilled hatch green chiles, reduced-fat sour cream, light cream cheese, chopped fresh cilantro, garlic cloves, salt, cracked black pepper, and lime juice to a food processor or blender.

Pulse the mixture until it is completely smooth.

Taste and add more salt and black pepper if needed.

Step 2: Taste and Adjust the Seasoning

• additional salt (as needed)
• additional cracked black pepper (as needed)

Sample the blended dip and adjust the seasoning with additional salt and black pepper if desired.

I always like to start with a little less salt, then add more to suit the flavor after blending.

Step 3: Serve and Store

Transfer the blended dip to a serving bowl and enjoy with your favorite baked pita chips or veggies.

Store any leftovers in the refrigerator in an airtight container.

For best flavor, let the dip chill for at least 30 minutes before serving.