Green Chile Cheese Dip

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This Green Chile Cheese Dip is ridiculously easy and completely addictive – creamy melted cheese loaded with roasted green chiles, ready in about 20 minutes!

If you love proper cheesy dips like my Bacon and Caramelized Onion Grilled Cheese and easy party food, this green chile dip is going to be your new secret weapon for gatherings!

Made this for a mate’s party and honestly didn’t think much of it – just needed something quick that people could dip into whilst chatting. Well, I barely got any myself because everyone kept going back for more! Now it’s the thing people ask me to bring whenever there’s a do on.

What’s brilliant about this is how straightforward it is. Chuck everything in a dish, bung it in the oven, and twenty minutes later you’ve got this gorgeous bubbling cheese dip with just enough kick from the green chiles. It’s gluten-free, low-carb, and vegetarian which means pretty much everyone can tuck in without faffing about.

The green chiles give it this lovely roasted pepper flavour that’s miles better than your standard cheese dip. And that golden, bubbly cheese on top? Proper show-stopper stuff, even though you’ve done basically nothing.

Why You’re Going To Love This Recipe

• Twenty minutes flat – perfect when you’ve forgotten you’re meant to bring something.
• Mostly hands-off – oven does the work while you sort yourself out.
• Proper crowd-pleaser – never seen it not disappear.
• Works for most diets – gluten-free, low-carb, vegetarian sorted.
• Adjust the heat – make it mild for kids or spicy for those who like a kick.
• Keeps warm ages – chuck it in a slow cooker to keep it going at parties.

Jump to:

• Why You’re Going To Love This Recipe
• What You Need
• Getting It Done
• My Top Tips
• Questions You Might Have
• More Party Favourites

What You Need

Basic stuff, nothing fancy required!

Note: All the measurements are down in the recipe card.

For the dip:

• Green chiles – one small tin (about 115g/4oz) of diced Hatch chiles if you can get them. Mild, medium, or hot – your call.
• Cream cheese – 225g (8oz), softened makes mixing easier.
• Monterey Jack – 1 cup shredded. Mozzarella or pepper jack work too.
• Cheddar – bit for mixing in, about ⅓ cup.
• Sour cream – ½ cup keeps it lovely and creamy.
• Garlic powder – just a touch.
• Salt – not much needed.
• Hot sauce – few dashes to taste.

For the top:

• More Monterey Jack – ¾ cup for that gorgeous bubbly topping.

Getting It Done

Honestly one of the easiest things you’ll make:

Note: Scroll down for exact amounts and the proper method.

Mix it up

Get your oven going at 175°C (350°F). Grab a bowl and chuck in the cream cheese, both cheeses (except what you’re saving for the top), sour cream, green chiles, garlic powder, salt, and hot sauce. Mix it all together till it’s combined. Don’t overthink it.

Bung it in a dish

Spread the mixture into a small baking dish. Scatter that remaining cheese over the top.

Bake till gorgeous

Stick it in the oven for about 15 minutes till the cheese is melted and bubbling round the edges. If the top’s not browned enough but everything’s cooked, whack it under the grill for a minute – just watch it doesn’t burn.

Serve it up

Get it on the table while it’s hot with whatever you fancy for dunking. Tortilla chips are classic, but veggie sticks work if you’re trying to be good (though let’s be honest, who’s being good with cheese dip?).

My Top Tips

Bits I’ve figured out making this loads:

• Let cream cheese soften – room temperature mixes way easier.
• Or don’t bother mixing – just throw everything in the dish and stir as it melts.
• Choose your heat level – mild’s safe for crowds, medium if you know your people.
• Frozen chiles work great – if you can’t get fresh Hatch ones.
• Keep it warm – slow cooker on low is brilliant for parties.
• Make it thicker – use less sour cream, more cheese.
• Add meat – cooked chorizo or shredded chicken makes it more substantial.
• Microwave works – won’t get the browned top but still tasty.
• If it splits – happens with cream cheese sometimes, just stir it hard.
• Leftovers keep 3-4 days – reheat gently in microwave.

Questions You Might Have

What are Hatch chiles then?

They’re green chiles from Hatch, New Mexico. Bit of a cult following. If you can’t find them, use Anaheim peppers or regular tinned green chiles.

Can I make this spicier?

Yeah course. Use hot chiles instead of mild, or add more hot sauce. Some people chuck in jalapeños too.

What if it’s too thick?

Add a splash of milk or bit more sour cream to loosen it up.

Can I prep it ahead?

Mix everything up and stick it in the dish covered in the fridge. When you’re ready, just bake it. Might need an extra few minutes if it’s cold.

What do I dip in it?

Tortilla chips are classic. Bell pepper strips if you’re being healthy. Breadsticks, crostini, even veggie sticks all work.

How do I keep it warm at a party?

Chuck it in a small slow cooker on warm. Stays perfect for hours without going weird.

Can I freeze it?

Wouldn’t bother – cream cheese doesn’t freeze great. Better off making it fresh.