Hatch Chile Cheese Dip is a creamy and decadent appetizer.
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One of my favorite smells EVAH is the aroma of chile roasting! It takes me back to my mom’s house and simpler times.
The combination of roasted chiles and cream is a match made in chile heaven! Also try my hatch chile salsa verde.
If you have never had a hatch chile, you’re in for a treat!
During hatch season, look for events like this at the grocery stores. OR, roast at home under a broiler for 7 minutes, turn and broil for another 7 minutes.
Once the chile skin has blackened, you’re good to go!
- Once roasted, let them cool.
- With a knife, remove the charred skin.
- Cut off the stems, cut lengthwise and remove the seeds from inside.
These New Mexican beauties are only available once a year.
Table of Contents
Storing Hatch Chile
They store well roasted in the freezer for up to 4 months. Just as you see in the picture above. Place in an airtight bag and remove as much air as possible.
- Mix butter and flour in a pan.
- Stir and cook for 1-2 minutes.
Note to the smart cook: To make this recipe, have all the ingredients ready to go. It cooks up fast.
- With your whisk, combine the the butter and flour as best you can.
- This will only take a minute.
Do you see how the mixture is kinda bubbling? Time to add the milk SLOWLY. It take some whisking to get the lumps out.
- Then add the cheese and cream cheese.
More whisking and more whisking until smooth. Be sure to use a spatula that is heat proof.
- Lastly, add diced hatch chiles to the cheese mixture.
- With a spatula, mix everything. Garnish with chopped green onions.
Green onion adds freshness. You can also top with cilantro. Either of the two work well in this recipe.
Serve your Hatch Chile Cheese Dip with tortilla chips. Spicy and rich. It’s hard not to absolutely love this dip. Enjoy!
HUNGRY FOR MORE?
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Hatch Chile Cheese Dip
- In a large skillet, melt butter and flour.
- Whisk to make a paste.
- Cook for 1-2 minutes or until it starts to bubble.
- Be careful not to burn.
- Slowly whisk in the milk.
- Whisk until there are no lumps.
- Add salt, garlic powder, cream cheese, and shredded cheese.
- With a spatula, gently mix until smooth.
- Allow to gently come to boil, whisking frequently, or until slightly thickened.
- Add hatch chiles.
- Mix well.
- Turn heat off.
- Garnish with green onions and serve with chips.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.