Green Chile Dip

This green chile dip is warm, creamy, and so easy! The best part is, you get to control the heat! I’m telling you, the flavor hits bigger than the ingredient list! Make this for your next get-together, or let’s be real, lunch!

Why This Dip Delivers!

Technique: I use the steps that actually matter! Always soft cream cheese, freshly shredded cheddar, and heat levels that stay balanced.
Ingredients: I keep it practical. Hatch is great, but any green chile works, and Greek yogurt swaps in easily to suit your taste and dietary needs.
Real-life ease: Simple ingredients, fast method, and a dip that fits any occasion.

Green Chile Dip Ingredients

Cheese: Shred your own cheese for the smoothest melt and to avoid the gritty finish pre-shredded blends can bring.
Chiles: Hatch chiles are just green chiles grown in Hatch, New Mexico, which gives them a smokier, slightly buttery flavor. Nice if you have them, but any green chile works for this recipe.
Cream Cheese: Let rest at room temperature for about two hours, or microwave diced pieces for 15–20 seconds to soften.
Sour Cream Swap: Plain Greek yogurt works beautifully in place of sour cream.
Heat: Choose mild, medium, or hot chiles depending on how fiery you want the dip.

How to Make Creamy Green Chile Dip

Making green chile dip is great as an after-school snack, for holiday parties, or a game day appetizer. If you like a hot dip, you can also try my Chicken Alfredo dip or my Cheesy Garlic Bread Dip. They all use simple ingredients but taste amazing!

Prep & Mix: Preheat the oven to 350°F. Spray a 2-quart baking dish, or an 8-inch oven-safe skillet with nonstick cooking spray and set aside. Add the cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl halfway through to ensure everything is combined and no lumps remain. Add the sour cream to the cream cheese and mix with the hand mixer until combined.
Combine: Add the cheddar cheese, diced green chiles, garlic, cumin, onion powder, salt, and black pepper, and mix until combined.
Bake: Transfer to the prepared skillet and smooth over the top. Bake for 15-20 minutes, until the top is browning and the edges of the dip are bubbling. Serve immediately!

Someone using a hand mixer to beat the cream cheese in a mixing bowl.

Cheese, chiles, and seasonings added to the bowl.

Alyssa’s Pro Tip

Serve this creamy green chile dip with tortilla chips, breads, or veggies. If you want, you can garnish it with green chiles, jalapeño, cilantro, green onions, or diced tomato.

Crockpot Instructions

Mix: Combine the dip ingredients in a medium mixing bowl.
Add: Add it to a 4-quart or smaller slow cooker.
Cook: Cover and cook for 2-3 hours, until heated through, and the cheese on top is bubbling.

Green Chile Dip

A quick, creamy green chile dip made with simple ingredients, smooth melted cheddar, and adjustable heat.

Course Appetizer, dip

Cuisine American, Mexican, Mexican American, southwest, texmex

Keyword chips and dip recipe, creamy green chile dip, Green Chile Dip, Green Chile Dip Recipe, green chile recipe, Green Chili Dip, Green Chili Dip Recipe, Hatch green chile dip, hot dip recipe, party dip

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 387kcal

Author Alyssa Rivers

Equipment

1 small 8 or 10-inch oven-safe skillet or 2-quart baking dish

Ingredients

8 ounces softened cream cheese
1 ¼ cups sour cream
2 cups shredded mild cheddar cheese divided
1 (4-ounce) can drained diced green chiles choose your desired heat level
1 teaspoon minced garlic about 1 clove of garlic
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 2-quart baking dish, or an 8 or 10-inch oven-safe skillet with nonstick cooking spray and set aside.
Add 8 ounces softened cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth. Scrape down the sides and bottom of the bowl halfway through to ensure everything is combined and there are no lumps of cream cheese remaining.
Add 1 ¼ cups sour cream to the cream cheese and mix with the hand mixer until combined.
Add the 2 cups shredded mild cheddar cheese, 1 (4-ounce) can drained diced green chiles, 1 teaspoon minced garlic, ½ teaspoon cumin, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
Transfer to the prepared skillet and smooth over the top. Sprinkle on additional cheddar cheese on top, if desired.
Bake for 15-20 minutes, until the top is browning and the edges of the dip are bubbling. Serve immediately with tortilla chips, sliced baguettes, or fresh vegetables.

Notes

Storage, Reheating, & Make Ahead Instructions

Fridge: Store in an airtight container for up to 3 days.
Freezer: Not recommended; dairy-based dips don’t thaw well.
Reheat: Warm in the microwave in 30-second increments, stirring between each, or bake at 350°F for 15–20 minutes, stirring halfway through.
Make Ahead: Assemble up to 48 hours in advance and refrigerate until ready to bake.