Make your next party extra delicious with this creamy, cheesy Hatch green chile-artichoke dip! Every decadent bite is loaded with smoked cheddar for a depth of flavor while the roasted green chiles bring the perfect kick of spice. Plus, you can whip up this dip in 20 minutes and prepare it ahead of time to make entertaining a breeze. After one taste, you'll want to make this green chile-artichoke dip any chance you get — and your guests will thank you for it.
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Why You Need to Make This Recipe
- No party is complete without a hot baked dip. Want to guarantee everyone will rave about your party food? Set down a hot, bubbly, cheesy dip and watch everyone instantly fall to their knees.
- Green chiles are the best chiles. No disrespect to other chiles because I love you all, but it's hard to beat a roasted Hatch green chile. This chile shows off a distinct, complex flavor profile with smoky, earthy notes and just a touch of sweetness, and it comes in a variety of heat levels to fit your personal preference.
- Perfect game-day food. Football watch parties call for lots of dips, and something with a kick of spice is always a favorite.
- Makes for easy entertaining. Even a kitchen newbie can make this crowd-pleasing dip, and it takes hardly any time to make. Keep this trusty recipe in your back pocket because it's one you'll reach for again and again for just about any occasion.
Related: For more party dip recipes, try this smoked queso dip, bourbon bacon jam, smoked trout spread and green goddess dip! You'll also love this football charcuterie board for game day.
Ingredients
As you can see, the Hatch green chile dip ingredients are straightforward and easily accessible -- as if you needed another reason to love this recipe.
For the green chiles, we can roast our own or use canned, jarred or frozen chiles. Roasting your own is simple, though it does add an extra step. I included directions in both the Recipe FAQ section as well as the recipe card.
That said, canned, jarred or frozen chiles will give you a perfectly delicious dip, so please don't feel like you have to roast your own chiles. It's just a fun option if you'd like to make this dip truly from scratch. Plus, the smell of roasted green chiles is incredible!
Step-by-Step Instructions
Now let’s get started on our Hatch green chile-artichoke dip.
Step 1: We add the cream cheese, sour cream and mayonnaise to a mixing bowl (photo 1) and beat until it turns into a creamy, lump-free base (photo 2).
Step 2: Now we add our smoked cheddar, green chiles, artichokes, garlic and cumin (photo 3) and stir until well combined (photo 4).
Step 3: From here, we spoon the dip into a small baking dish (photo 5) and place in a 375-degree oven for 10 minutes. After 10 minutes, we top the dip with more smoked cheddar and bake until the dip is perfectly hot and bubbly, about another 10-15 minutes.
And that’s it! How easy was that? We remove the dip from the oven, grab some toasted bread or chips, and enjoy this decadent Hatch green chile and artichoke dip.
To complete your party spread, you can serve this dip alongside bacon-wrapped jalapeño poppers, mango-habanero wings and hot ham and cheese sliders. You and your guests are in for some tasty eats.
Recipe FAQs
I recommend roasting the green chiles either on the grill or under the broiler. Simply place the green chiles directly on a hot grill over high heat (photo 6) or on a broiler-safe baking sheet (photo 7) and roast until they’re nice and black like so (photo 8). Don’t forget to use tongs to flip the chiles to char all sides of the chiles.
Now we place the chiles in a sealed plastic bag for about 10 minutes (photo 8) and then peel the chiles (photo 9), remove the tops and chop. Letting the chiles sit in the plastic bag sweats the skin to make peel much easier, so don’t skip this step. 
Green chiles vary significantly in heat level. Mild green chiles offer a wonderful flavor without much heat, or we can get tongue-burning, extra-hot green chiles. The heat level used all comes down to personal preference.
The season typically lasts from early August through late September. That said, our green chile stands in Colorado are almost always open until Nov. 1. Fortunately, roasted green chiles freeze beautifully, so I love to buy extra chiles and store what I don’t use right away in the freezer.
You bet! That’s what makes for easy entertaining. Simply cover the baking dish with plastic wrap or foil and bake right before you’re ready to serve.
Expert Tips
- Make sure the cream cheese is softened before mixing. If you try to mix it straight out of the refrigerator, it will be lumpy and difficult to stir. Let it sit in room temperature for 30-60 minutes before using. You can also soften the block of cream cheese in the microwave, but only heat it in very short increments to avoid melting.
- If you make the dip ahead of time, remove it from the refrigerator 30-60 minutes before baking, especially if you use a ceramic baking dish. A cold ceramic baking dish can crack if it goes into a hot oven. Plus, this ensures your dip goes it at a warmer temperature for faster baking.
- I used smoked cheddar, but feel free to use another variety. Smoked Gouda is another delicious option. While you don't have to use a smoked cheese, I love the flavor it adds with the green chiles.
- I like to use a hand mixer to combine the cream cheese, mayonnaise and sour cream because it makes for an extra creamy base without lumps. That said, you can combine them by stirring with a wooden spoon if you prefer.
- Serving an extra-large crowd? You can easily double the ingredients and use a larger baking dish.
Perfect Pairing
With the spice from the green chile, I love a double IPA. A double IPA has a strong malt backbone, which adds a little sweetness that complements the natural flavor profile of the green chile, while the hops accentuate the spice.
If you're looking for a wine, grab a pinot noir to pair with this artichoke and Hatch green chile dip. Pinot noir shows off earthy notes that mimic that same flavor profile in the green chiles, and it's low in tannins, which we want with a chile-based dish. Tannins and chiles tend to clash.
And, of course, when I think of green chiles, I think of Mexican food, so how about a refreshing Cadillac margarita on the side? The crisp, acidic lime is perfect for cutting through that rich, cheesy base.
For a guaranteed crowd-pleasing appetizer, whip up this hot green chile-artichoke dip. Everyone will gobble it up in no time.
Cheers!
Need More Green Chile Recipes?
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📖 Recipe
Hatch Green Chile Dip With Artichokes
Equipment
- Mixing bowl
- Hand mixer or sturdy spoon
- Cheese grater
- 1-quart baking dish
Ingredients
- 8 ounces full-fat cream cheese softened, cut into cubes
- ¼ cup sour cream
- ¼ cup mayonnaise
- 3-4 garlic cloves minced or grated
- 1 ½ cups grated smoked cheddar divided
- ½ cup chopped Hatch green chiles freshly roasted, canned, jarred or frozen (see note)
- ½ cup roughly chopped artichoke hearts fresh, canned or frozen (thawed and drained)
- ¼ teaspoon ground cumin
- Chopped fresh cilantro for garnish, optional
- Toasted bread, vegetables or chips for dipping
Instructions
- Heat oven to 375 degrees. In a large mixing bowl, beat together the cream cheese, sour cream and mayonnaise with a hand beater until smooth. Alternatively, you can use a sturdy spoon.
- Stir in the garlic, 1 cup smoked cheddar, Hatch green chiles, artichoke hearts and ground cumin until it becomes one cohesive mixture.
- Spoon into a baking dish. Bake for 10 minutes and then top with the remaining ½ cup smoked cheddar. Return to the oven and bake until hot and bubbly, about 10-15 minutes.
- If desired, top with chopped fresh cilantro. Serve with bread, vegetables or chips. Enjoy!
Notes
- Green chiles range from mild to extra hot. Pick the heat level that suits your personal preference.
- To roast your own green chiles, place them directly on a hot grill over high heat or on a broiler-safe baking sheet and roast until they’re nice and black. Use tongs to flip the chiles to char all sides of the chiles. Once black all over, place the chiles in a sealed plastic bag for about 10 minutes and then peel the chiles, remove the tops and chop.
- Make sure the cream cheese is softened before mixing. If you try to mix it straight out of the refrigerator, it will be lumpy and difficult to stir. Let it sit in room temperature for 30-60 minutes before using. You can also soften the block of cream cheese in the microwave, but only heat it in very short increments to avoid melting.
- If you make the dip ahead of time, remove it from the refrigerator 30-60 minutes before baking, especially if you use a ceramic baking dish. A cold ceramic baking dish can crack if it goes into a hot oven. Plus, this ensures your dip goes it at a warmer temperature for faster baking.
- Serving an extra-large crowd? You can easily double the ingredients and use a larger baking dish.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ashley says
I love this recipe. I've made it twice. I added smoky bacon the second time, holy moly . Thanks again for sharing a jem and now staple recipe in my life.
Amanda McGrory-Dixon says
The bacon addition sounds fantastic! I think I'll have to try that next time as well. So, so glad you love it!
J says
Awesome, but I added shredded chicken.
Amanda McGrory-Dixon says
The chicken addition sounds delicious!
Farrukh Aziz says
Love this baked dip! It turned out so delicious, and the dinner would have been incomplete without it! Thank you!
Amanda McGrory-Dixon says
You're very welcome!
Petro Neagu says
Love this! We'll have friends over soon, I'm gonna serve them this awesome dip!
Amanda McGrory-Dixon says
They will love it!
Enriqueta E Lemoine says
I do agree with you: no party is complete without a hot baked dip. I'm thinking Thanksgiving! Thanks for the recipe and the inspiration.
Amanda McGrory-Dixon says
You're so welcome! It will be perfect for that.