Instead of reaching for that container of onion dip at the store, try this clever and exciting fresh homemade Hatch Green Chile Dip. A creamy dip with Greek yogurt, mayonnaise and cream cheese. Spicy with Chimayo chile powder and Hatch green chili peppers. Grab a blue corn chip and take a dip in this Southwestern appetizer recipe.
If you’re chile pepper crazed like us, don’t miss my post on Hatch Green Chile Recipes.
We’ve finally turned up the heat here in Colorado. Summer is here and we’re having our first 90 degree temps, so how about turning up the heat for a fabulous little appetizer recipe for Hatch Green Chile Dip?
It’s creamy, it’s easy to make and it brings some “just right spicy” heat to any party.
Dips should be easy to make, effortless and all about good times. This creamy dip fits perfectly into that category. This is a make ahead dip appetizer that travels well. A perfect choice for your next gathering. Let’s take a look.
Ingredients in Hatch Green Chile Dip
Luscious and velvety with cream cheese, yogurt and mayo, the dip is spiced up with lots of chopped Hatch Green Chile and New Mexico Red Chile Powder. And if you can find New Mexico Chimayo Chile Powder, that’s even better.
A note about Chimayo Chile powder. The good news: It’s hard to find. And there is nothing like this unique product. The color is a rich orange-red. And the flavor is outstanding. It’s just-right spicy, with a heat that melts over your tongue with an unforgettable warmth.
It’s a powder produced from chile grown in Chimayo, New Mexico .
It is distributed by the Chimayo Chile Project, an organization dedicated to preserving the strain of chile and keeping the cultural assets alive in the historic town of Chimayo. A particular strain of chile that may have been brought here by Spaniards in the 1500s, it almost became extinct a few years ago.
I always purchase it from the Trading Post that is near the famous church Santuario de Chimayo.
The bad news: Buyer beware, I’ve even been told that red chile powders can be labeled as Chimayo…even though not authentic. I enjoyed reading this article from Eating Well after I purchased my Chimayo from a Hatch roasting stand last Fall. Authentic? Guess I’ll never know unless I drive to Chimayo and buy it there.
With all that said, Ancho chile powder will work for this.
The rest of the ingredients are common ingredients that can easily be found . Here’s why this green chile dip is so creamy and luscious.
- Roasted Green Chile Peppers: We’re lucky to share borders with the New Mexico which is famous for its Hatch Chile Peppers. Late Summer and early Fall we can find chile roasters selling roasted peppers. If you can’t find fresh roasted peppers, you can purchase them shipped to your door from on-line vendors such as the Hatch Chile Store. And don’t forget to check your local grocery frozen section. You might find frozen roasted chile peppers.
- Cream Cheese: Mild and sweet with a pleasant tang, smooth and creamy, it takes this Hatch Chile Dip over the top.
- Plain Greek Yogurt: Thick, creamy and velvety in texture, yogurt makes this dip very dipable.
- Mayonnaise: Brings one more rich thick and creamy element to this dip.
- Onion Powder: An essential flavoring for savory dishes, onion powder is such an easy way to bring that sharp onion flavor to this recipe.
- Fresh Chopped Garlic: I prefer fresh garlic over garlic powder due to the pure garlic flavor. Chopping garlic can be somewhat chore, especially to get the pieces small enough to distribute the flavor in a dish like this dip. Tip: use a small chopper to grind/chop that garlic. Just a few pulses and you’ve got small pieces mix into this dip.
This creamy dip pairs perfectly with some blue corn tortilla chips. Blue corn chips are less starchy than yellow or white corn chips, which makes them more filling. They’re also a bit sweeter in flavor and I always find them sturdier. If you’ve never grabbed a bag, give them a try.
Hatch Green Chile Dip Recipe
I hope you give this easy New Mexico Appetizer recipe a try. And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite Hatch Chile Appetizer recipe, let me know, I’d love to give it a try.
More Mexican Dip Appetizer Recipes
- Chipotle Black Bean Corn Salsa
- Jalapeno Artichoke Cheese Dip
- Hatch Chile Spicy Hummus Dip
- Mexican Street Corn Dip
- Queso Fundido al Tequila
- Mexican Queso Blanco Dip
And if you’re looking for more appetizer recipe ideas, don’t miss my Appetizer Category. You find lots of fun small bite recipe ideas, including the most popular on my site for Blue Cheese Pear Crostini. Check it out.
Hatch Green Chile Dip
Ingredients
- 5 Roasted Hatch Green Chile some skin, and seeds removed with your hands and chile’s chopped
- 8 ounces Cream Cheese room temperature
- 1/4 cup Plain Greek Yogurt
- 1/4 cup Mayonnaise
- 1 clove Garlic large clove, fine diced
- 1/2 teaspoon Chamayo Chile Powder or Ancho Chile Powder
- 1/2 teaspoon Onion Powder
- 1/8 teaspoon salt
Instructions
- With a fork, blend cream cheese, yogurt and mayonnaise until smooth. Add garlic, Ancho chile powder, onion powder and Hatch Green chile and mix well. Save a teaspoon of the Hatch green chile for garnish. Taste and adjust seasonings. I added more Ancho chile powder to make it spicier.
- Refrigerate overnight. Sprinkle with a pinch of ancho chile powder and serve with tortilla chips.
Notes
Nutrition
Hatch Chile Dip …It’s what’s for an Appetizer.
Made this to take to a Labor Day gathering…super Yum! I had recently bought some Hatch Chilis so your recipe was exactly what I was looking for to make. I roasted the chilis (wear rubber gloves for sure) and put together the ingredients as directed. Easy-peasy! I doubled the recipe as wanted to be sure I had enough. Already sharing your recipe with friends. Thanks.
Hi Bonnie
Thank you so much for letting me know that you liked the dip. And so perfect for Labor Day.
It’s been a while since I’ve made it … with football season here, you’ve inspired me to make it again this next weekend. I’ve got a ton of peaches in the fridge that I need to use, so Labor Day found Peach Salsa for my appetizer offering.
I appreciate you following along with my cooking adventures, and again, thanks for the note.
Make it a delicious day!
This sounds delish, I’m a huge fan of Hatch roasted chiles. I’m using some tonight to make an avocado and cheese stuffed, deep fried hatch chile as the topping to a brisket slider.
wow, that sounds good.
If I ever find hatch chilis this is a recipe I would love to try! Happy Anniversary!
Looks delish! I have a tennis match and some chilis in the freezer! Im bringing this! Oh and the Chimayo- it’s the best a little smokier than other chili powders- totally worth it! I really don’t use anything else!
I love my tub of Chamayo.
It looks like we had the same idea! Yours looks great and I’m never one to turn down any kind of dip! Happy anniversary!
Thanks Abbe.
Fabulous photo, and yes! Of couse we should have been making this dip all along. Hatch Green Chile Dip. No reason it hasn’t been a household staple forever. Great selection Lea Ann.
I’ve heard of Chimayo and never really gave it much thought — until now. I’m ordering my chile powder and I’m making this outstanding looking dip of yours. (You should be making a commission on the chile powder sales because this dip is the only reason I’m buying it!) Looks great, Lea Ann!
The dip sounds delicious and I found a bag of hatch chiles in the freezer and we have the chimayo powder. While in Germany several years ago, we discovered what good dry Riesling is supposed to taste like and have been hooked on it since.
Me too Larry, you can’t beat those German Rieslings.
Hi Lea Ann, hatch chilies are the best, last year someone from New Mexico was selling a salsa made with them at a farmer’s market in Phoenix. The flavor was so delicious, in the beginning I believed most chilies tasted the same. Not after this. Great dip!
I agree Cheri, not all chiles are created equal. And especially if you ask someone from New Mexico. 🙂
Looks wonderful Lea Ann! Can’t wait for the chlies to salty roasting. I still have a bag of frozen Hatch chiles, I could make this…
We celebrate our 20th next year, you’ve given me a great idea with the Broadmoor.
Ugh, and it’s too hot now…
Nazneen, if you’ve never been to the Broadmoor, you at least must go for brunch.
Lea Ann, I shouldn’t read your blog when I’m hungry. I could enjoy some of this dip on my deck right now! It’s warm and windy in the mountains today – a glass of chilled wine would hit the spot, too!
Thanks Barb. I just returned from those warm and windy mountains. Yes, a nice glass of chilled white would hit the spot.