Hatch Green Chile Dip is 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.
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?
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 Chimayo chile powder.
This creamy dip pairs perfectly with some blue corn tortilla chips.
A note about Chimayo Chile powder. It’s hard to find. 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.
There is nothing like this unique product and 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 that said, Ancho chile powder will work for this.
You’ll find the easy dip recipe below, but first let’s drink some wine.
More Mexican Dip Appetizer Recipes
- Chipotle Black Bean Corn Salsa
- Jalapeno Artichoke Cheese Dip
- Hatch Chile Spicy Hummus Dip
- Mexican Street Corn Dip
Hatch Green Chile Dip Recipe
Hatch Green Chile Dip is 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.
- 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 chopped
- 1/2 teaspoon Chamayo Chile Powder or Ancho Chile Powder
- 1/2 teaspoon Onion Powder
- 1/8 teaspoon salt
- 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.
Hatch Chile Dip …It’s what’s for an Appetizer.
Barb says
June 22, 2015 at 3:00 pmLea 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!
Lea Ann Brown says
June 23, 2015 at 6:21 amThanks Barb. I just returned from those warm and windy mountains. Yes, a nice glass of chilled white would hit the spot.
Coffee and Crumpets says
June 22, 2015 at 4:38 pmLooks 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…
Lea Ann Brown says
June 23, 2015 at 6:20 amNazneen, if you’ve never been to the Broadmoor, you at least must go for brunch.
cheri says
June 22, 2015 at 7:43 pmHi 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!
Lea Ann Brown says
June 23, 2015 at 6:19 amI agree Cheri, not all chiles are created equal. And especially if you ask someone from New Mexico. 🙂
Larry says
June 23, 2015 at 5:25 amThe 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.
Lea Ann Brown says
June 23, 2015 at 6:18 amMe too Larry, you can’t beat those German Rieslings.
adam j. holland says
June 23, 2015 at 6:33 amI’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!
dan says
June 23, 2015 at 10:01 amFabulous 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.
Abbe @ This is How I Cook says
June 23, 2015 at 8:49 pmIt looks like we had the same idea! Yours looks great and I’m never one to turn down any kind of dip! Happy anniversary!
Lea Ann Brown says
June 26, 2015 at 6:22 amThanks Abbe.
Heather says
June 24, 2015 at 11:29 amLooks 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!
Lea Ann Brown says
June 26, 2015 at 6:22 amI love my tub of Chamayo.
Susan says
June 25, 2015 at 4:28 pmIf I ever find hatch chilis this is a recipe I would love to try! Happy Anniversary!
Chris says
July 2, 2015 at 12:12 pmThis 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.
Lea Ann Brown says
July 2, 2015 at 1:50 pmwow, that sounds good.
Bonnie says
September 3, 2019 at 12:56 pmMade 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.
Lea Ann Brown says
September 4, 2019 at 6:12 amHi 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!