This chili cheese dip recipe is cheesy, meaty and zesty, made with roasted Hatch chiles, cheddar and Monterrey Jack cheeses and plenty of seasoning. Bust out the chips! It's party time!
So, there is this crazy AMAZING thing in my house now, and it's called Hatch Chili-Cheese Dip. It's freaking tasty and I'm prepared to go on and on about how much I love this stuff, but I won't go TOO crazy, so no worries.
It's just that it was sort of an unexpected recipe that came together on a moment's notice, and now that I've had it, I just want more and more, and I can't understand why I didn't put this fairly simple combination together before, because, end of day, it's pretty perfect.
Yeah. THIS!
Chili Cheese Dip is the Best
Chili-Cheese Dip is perfect for game day or the big game, or any party situation where you want to feed to big crowd.
It's all made in a single pan, and it's incredibly satisfying. I'm including Hatch chiles with my chili-cheese dip, though you can use other green chilies.
Also, I like to make an easy chili recipe from scratch, rather than use a canned chili like Hormel chili. It's so much better this way.
Let's talk about how to make chili-cheese dip, shall we?
Ingredients Needed
- Olive Oil. For cooking.
- Fresh Vegetables. Onion, garlic, and jalapeno, or use a small fresh Hatch pepper of choice.
- Ground Beef. You can use other ground meats, such as turkey or pork.
- Roasted Hatch Chiles. I used a medium-hot variety (Sub in a variety of serrano, jalapeno, and bell peppers if you can't obtain Hatch peppers)
- Chopped Tomatoes.
- Seasonings. Red chili powder, dried basil, cumin, salt and black pepper.
- Cheeses. I'm using cheddar cheese and Monterrey Jack cheese. You can use your favorite melty cheeses, such as cream cheese or others.
- For Serving. Chopped fresh herbs, chili flakes, crispy tortilla chips.
How to Make Hatch Chile Cheese Dip - the Recipe Method
Cook the Vegetables. First, heat the oil in a cast iron pan and add the onion and jalapeno. Cook them down about 6-7 minutes, until softened. Add the garlic and stir. Cook another minute until fragrant.
Ground Beef. Add the ground beef and break it apart with a spoon. Brown it on each side about 5 minutes.
Hatch Chiles and Tomato. Add the Hatch chiles and chopped tomatoes and stir.
Seasonings. Add red chili powder, basil, cumin and salt and pepper to taste. Stir and cook another 5 minutes until the meat is mostly cooked through. This is your layer of chili. No chili with beans this time, my friends, though you can add in beans if you'd like.
Cheeses and Bake. Top with shredded cheddar cheese. Bake at 350 degrees F for 10 minutes, until the cheese is melted.
Serve. Top with fresh herbs, red pepper flakes, and serve with tortilla chips! Don't forget the hot sauce!
I mean, just look at it. DANG! BOOM!
If ever there was such as thing as BOOM FOOD, this is it. For sure.
What you'll end up with is a slightly meaty, extra cheesy, slightly spicy dip with just the right amount of tomato that will essentially beg for you to dip a chip right in there.
Like so.
I do not feel guilty about this. In fact, I feel fortunate that I listened to my gut here and followed serendipity, because otherwise, I would have not discovered this new favorite dip of mine.
About this Chili Cheese Dip
It's somewhat similar to the world famous Queso Fundido Recipe that everyone loves, but the flavors are different. We're using different seasonings here, ground beef instead of chorizo, Hatch peppers. YUM. We have some good spice in there.
I have to say that while it is freaking AWESOME on a crispy tortilla chip, you absolutely need to try this on a warmed flour tortilla. After noshing half the pan with chips, I had the idea that, hey, what if this was served up as a taco?
You know what? YES! BOOM again!
Give it a go for your next party. Or just make it for yourself and don't feel bad about it. You have my permission to do this guilt free. It's slow cooker friendly, too - just cook it longer until nice and melty.
Enjoy it!
I'll just be over here making another pan of cheese homemade chili cheese dip... Shhh...
Where Can You Buy Hatch Chili Peppers? Here are my recommendations.
Learn more about Hatch Chili Peppers.
Here are some answers to questions I've received about this recipe.
What Cheese is Best with Chili?
I love both cheddar and Monterrey jack cheeses because they are nice and melty, and they offer up the best flavor. They compliment the robust flavors of a good chili, complimenting it quite nicely.
A good pepper jack cheese works as well. Go for either flavorful melty cheeses, or a hard crumbly Mexican cheese, like Queso Blanco, as a garnish.
How Do You Thicken Chili Cheese Dip?
If your chili cheese dip is too thin and falling off, the best way to thicken it is to let it cool. The cheeses will solidify a bit and it will be easier to stick to a tortilla chip. You can also try to incorporate more meat, cheese, or bring in extra beans for a thicker chili cheese dip.
Another option is to add crumbled tortilla chips to thicken it up.
Check Out Some of My Other Popular Spicy Dip Recipes
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
One-Pan Hatch Chili-Cheese Dip Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 jalapeno pepper chopped - or use a small fresh Hatch chile of choice
- 2 cloves garlic chopped
- 1 pound ground beef
- 6 ounces roasted Hatch chili peppers chopped – I used a medium-hot variety (Sub in a variety of serrano, jalapeno, and bell peppers if you can't obtain Hatch peppers)
- 14- ounce can chopped tomatoes
- 1 teaspoon red chili powder
- 1 teaspoon dried basil
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterrey Jack cheese
- Chopped fresh herbs and chips for serving
Instructions
- Heat the oil in a cast iron pan and add the onion and jalapeno. Cook them down about 6-7 minutes, until softened.
- Add the garlic and stir. Cook another minute until fragrant.
- Add the ground beef and break it apart with a spoon. Brown it on each side about 5 minutes.
- Add the Hatch chiles and chopped tomatoes and stir.
- Add red chili powder, basil, cumin and salt and pepper to taste. Stir and cook another 5 minutes until the meat is mostly cooked through.
- Top with shredded cheeses.
- Bake at 350 degrees F for 10 minutes, until the cheese is melted.
- Top with fresh herbs, red pepper flakes, and serve with tortilla chips!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 4/22/22 to include new information, photos and video. It was originally published on 7/21/17.
Candy Graves says
this looks amazing. we are to try for sure. Thank you
Mike Hultquist says
Enjoy, Candy!
Ed Moder says
I just made this with 1 jalapeno, 4 poblanos, and 1 of Connie's super spicy chili peppers. We thought it would be great even without the Hatch peppers. It was. Actually since I am on a diet, we had this for dinner. We had a bag of broken pieces of tortilla chips, so Connie put them on her plate and covered them with the dip. Then she could eat it with a spoon.
Mike Hultquist says
Excellent!! Glad you enjoyed it, Ed! I love it.
Mel Battle says
Absolutely wonderful dip. It was the biggest hit at my Cinco de Mayo party, people ate it right away before anything else. I will make it again. This is the second recipe I’ve used from the chili pepper, both have been perfect with the correct seasoning and cooking time.
Mike Hultquist says
Excellent! Glad it was enjoyed, Mel!
Donna Pearman says
Hi Mike! After I read yesterday's email, I couldn't wait to get home and make this dip. I followed the recipe pretty closely, but I used a mixture of last year's preserved peppers, 1 1/2 fresh tomatoes instead of canned, and I pretty much doubled the amount of spices. I embarrassed myself by eating almost 1/2 of the pan - it was that good! It was almost like eating a deconstructed taco, but better. I used a 1/2 and 1/2 mixture of sharp cheddar and Monterey Jack, and the combination was better than either cheese on it's own. I now plan to try your Queso Fundido and Homemade Chorizo. BTW, I microwaved some of the leftovers for breakfast, and they were just as yummy, although less pretty to look at. I'm going to try your Chilli Pickles too. Your recipes NEVER disappoint, so thanks yet again!
Mike Hultquist says
YAAASSS! I love it, Donna. Thanks so much for sharing, and I'm very happy you enjoyed it. =)
Halima says
Ermaggghhaaad, take away the Tortilla chips and this is soooo Keto. (insert little girls squeal here)
I'm going to try this with veggies as a dip... OOOhhh Cauiflower, or roasted broccoli... schlurp. !! thanks Mike
Mike Hultquist says
Nice, Halima! Definitely enjoy!!
Alphiemom says
Alexandria says
I am vegan,but I have good cheddar and Monterray Jack recipes and it is wonderful.I tried it on pretend buffalo wings(air fried caulie florets)and also on jerusalem artichokes-I reckon it would freeze,what do you think?And a little certainly gives tomato soup a whole new lease on life
Mike Hultquist says
Thanks, Alexandria. I appreciate it. Yes, should be able to freeze, though it could affect the texture.
Lori Cutler says
My hatch peppers will be ready next week and I’m SO excited to try this recipe!!
Lori from Michigan (The Traveling Maiden)
Michael Hultquist - Chili Pepper Madness says
That's great, Lori! Excited for you! I LOVE Hatch peppers.
Adouglas says
About how many freshly roasted hatch chilies would you use?
Michael Hultquist - Chili Pepper Madness says
Adouglas, the recipe calls for 6 ounces, so that's about 2-3 roasted peppers or so, depending on the pepper type. I hope this helps.
Palladini says
I grew my own Hatch Peppers here, Got the seeds from Sandia Seeds, grew about a dozen plants and as the pepper get bigger I roast them over a flame on an outdoor cooking stove. I then freeze the skinned Peppers. I do this all in South Central Ontario Canada. I am still as of Oct 1 picking and roasting Peppers. I will use those to make this dish.
I also grew some serrano, jalapeno, and bell peppers, as well some Jalapeños. I also grow all kinds of herbs so ground beef and couple Lbs of cheese is all I would need.
Michael Hultquist - Chili Pepper Madness says
Sounds quite awesome!!
Pino Montalto says
Just finished a whole pan of the One-Pan Hatch Chili-Cheese Dip and loved it!!!
I was wondering if you guys ever made a Jalopeno Cornbread and if you did, do you have a recipe for me? Hope you do, I had some and I would love to try and make that.
Look forward to your reply
Pino Montalto
REPLY: Thanks, Pino. Yes, I have a couple recipes you can try. Here are the links:
https://www.chilipeppermadness.com/chili-pepper-recipes/side-dishes/jalapeno-cornbread
https://www.chilipeppermadness.com/chili-pepper-recipes/side-dishes/jalapeno-skillet-cornbread
-- Mike from Chili Pepper Madness.
mreagan says
WHAT KIND OF FRESH HERBS DO YOU USE?
REPLY: I used parsley, but cilantro would be great here. - Mike from Chili Pepper Madness.