My green chile dip is a warm, cheesy dip that can be made in less than 30 minutes. Baked until hot and bubbly, it’s filled with melty cheese and green chiles. This easy dip is perfect for game day gatherings, parties, or just a tasty snack.

I am a sucker for a good dip, especially one that is hot, bubbly, and loaded with cheese. This green chile dip is one of my favorites to make if I need something quick if friends come over or if I need something to bring to a party.

When I brought this to a bunco party, one of my friends was worried that the chiles in this dip would be hot. After one bite, she was pleasantly surprised and was going back for more. The chiles are perfectly mild and add lots of flavor without being too spicy.

This is one of those dips that doesn’t disappoint and is just what you need for any occasion. Warm, cheesy, delicious!

If you are looking for more warm dip recipes be sure to check out this pizza dip recipe, rotisserie chicken buffalo dip, hissy fit dip, and hamburger dip recipe.

Why you’ll love this recipe

• Can be prepared in under 30 minutes. This dip comes together quick making it perfect for a last minute bite.
• Few ingredients. Made with just a few easy ingredients.
• Can be customized. Make this dip your own. I have a few suggestions listed below.
• Always a hit. This dip is hot, cheesy, and perfect for any occasion.

Ingredients

Make this hatch green chile dip with simple ingredients.

• Cream Cheese: Softened cream cheese is the base of this cheesy dip.
• Sour Cream: A little bit of sour cream adds creaminess and a hint of tang.
• Canned Green Chiles: Use two cans of mild hatch green chiles to make this dip. If you prefer a spicy dip, you can use the hot green chiles.
• Shredded Cheese: I like using colby monterey jack shredded cheese. You can substitute with cheddar or a blend of cheeses.
• Garlic Powder: Adds a hint of garlic flavor without being overpowering.
• Cumin: A little cumin adds a nice hint of smokey flavor.
• Salt

How to make green chile dip

Scroll to the bottom for the full, printable recipe.

1. Preheat the oven to 350 degrees F.

2. Place softened cream cheese, sour cream, garlic powder, cumin, and salt in a large bowl. Mix with a mixer until creamy.
3. Stir in 1 1/2 cups shredded cheese and the green chiles.

4. Spread the dip mixture in a pie plate of 8 x 8 baking dish. Top with the remaining shredded cheese.
5. Bake for 15-20 minutes or until the cheese melts.
6. Serve warm with chips, crackers, vegetables, or bread.

Heather’s recipe tips

• Make sure to soften the cream cheese before mixing. This will help get a nice, creamy dip.
• Bake until the cheese melts and the dip starts to turn golden brown around the edges.
• Serve this dip warm.
• If making this dip for a large crowd, double the recipe and serve in a 9 x 13 baking dish.

Variations

• Meat: Add a little protein to this dip with cooked ground sausage, shredded chicken, cooked ground beef, or cooked and crumbled bacon.
• Corn: Make this a green chile corn dip by stirring in corn or a can of fiesta corn.
• Spicy: Use hot green chiles or diced jalapenos for a spicier dip.

Storage instructions

Let the dip cool before covering and store in the refrigerator. Reheat in the oven or in the microwave.

This dip does not freeze well.

You can prepare this dip the night before. Assemble the dip, cover and store in the refrigerator until ready to bake.

Frequently asked questions

More easy dip recipes

• Chicken Alfredo dip
• Crab rangoon dip
• Baked Vidalia onion dip
• Baked bacon dip
• Jalapeno popper dip recipe