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This easy creamy hatch green chile and corn dip recipe is a crowd pleaser! It’s the perfect delicious appetizer for your next party!

The creamy dip is loaded with cheese and perfect for game day or any gathering! Every year when our local grocery store, HEB, has their annual Hatch Chile Fest in August, we load up on fresh green chile peppers they import from Hatch, New Mexico. We roast these chiles over a live flame, peel off the chard skin and freeze them for use all year. To say we are a little green chile obsessed would not be an understatement. My dad even bought us a chile roaster for Christmas one year.

If you do not have a freezer full of green chile, you can easily make this dip with canned chopped green chiles. You can find canned green chiles in your grocery store usually close to the canned tomatoes.

This cheesy dip is sure to become one of your favorite recipes for football season!

Why You’ll Love this Dip

It’s Easy – Anyone can make this dip without complicated or fancy kitchen tools! Combine all of the ingredients into a mixing bowl and stir well to combine. Pour the dip ingredients into a baking dish, top with cheese, and bake for 25 minutes. You can walk away to tend to other tasks while this dip is heating up.

Green Chiles are the Best – True Hatch chiles are grown in Hatch, New Mexico, and are pretty mild. This creamy hatch dip has a wonderful green chile flavor without any heat.

It’s a Hot Baked Dip – This dip is a favorite because it is served hot. So many party dips like salsa, guacamole and 7 layer dip are great, but they are cold. This green chile dip recipe is full of melted cheese & flavor that sets it apart from standard appetizers!

Ingredients Needed to Make this Dip

• Cream Cheese
• Sharp Cheddar Cheese
• Diced Green Chilies
• Canned Corn
• Mayonnaise
• Garlic Powder
• Cumin
• Cilantro

Serving Suggestions to go Along with Green Chili Dip

• Tortilla chips the most common serving suggestion. I prefer to use the Tostitos Scoops Tortilla Chips as they hold up better since this is a thick dip.
• Pita chips are also a good option as they are sturdy
• Ritz Crackers
• Veggie Sticks like Celery Sticks for Carrot Sticks
• Bread Sticks

How to Make this Green Chile Dip

• Preheat your oven to 350°F
• In a medium bowl combine softened cream cheese and stir until smooth. Add 1 cup of the cheddar cheese, green chilis, mayonnaise, corn, garlic powder, cumin and cilantro and mix well until combined.
• Pour this mixture into a greased shallow baking dish and smooth out evenly. Top with the remainder of the cheddar cheese.
• Bake for 25 to 30 minutes

Can I Customize this Creamy Hatch Green Chile Dip Recipe

Yes, you can use whatever you have on hand to make this recipe.

Try using artichoke hearts as a delicious option in place of the corn.

Use a Mexican shredded cheese blend or pepper jack cheese in place of the cheddar cheese.

If you like a spicier dip, add chopped jalapenos along with the green chilies.

Do you love bell pepper? You can add diced colorful red or orange bell peppers to this recipe for a little extra crunch and color.

Is this a Dip I Can Make in Advance

This delicious recipe is the perfect make ahead dip if you’re going to be short on time. Combine all of the ingredients as if you will be baking the recipe, but cover the baking dish with plastic wrap and store it in the refrigerator. When ready to bake, remove the plastic wrap and bake at 350°F. You may need to add 5 – 10 minutes to the cooking time since the dip is cold.

How to Reheat this Dip

I bake my dip in a ceramic microwave safe baking dish to make reheating in the microwave easier. If transporting the dip to a nearby party, wrap the baking dish in foil and transport it in an insulated carrier to keep in warm on the drive over.

How to Store Leftover Creamy Hatch Green Chile Dip

If you are lucky enough to have leftovers, store this dip in an airtight container in the refrigerator for up to 3 – 4 days. You can also store this dip in the freezer for up to 3 months; allow the dip to thaw overnight in the refrigerator before reheating.