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The green chile dip with a bundle of cilantro behind it and bread to the side.

Hatch Green Chile Dip With Artichokes

Make your next party extra delicious with this creamy, cheesy Hatch green chile dip with artichokes! 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.
Course Appetizers
Cuisine Mexican-American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 people
Calories 205kcal


  • Mixing bowl
  • Hand mixer or sturdy spoon
  • Cheese grater
  • 1-quart baking dish


  • 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


  • 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!



  • 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.


Serving: 2tablespoons | Calories: 205kcal | Carbohydrates: 3g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 341mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg