Green chili cheese dip recipe made with roasted Hatch peppers, seasoned ground beef, cheddar, and Monterey jack. All in one pan and ready in 35 minutes. Perfect for game day!
If you want a green chili cheese dip that goes way beyond the usual canned stuff, this is the one. It's made from scratch in a single cast iron pan with roasted Hatch peppers, seasoned ground beef, and a combination of sharp cheddar and Monterey jack that melts down into something seriously good.
What sets this apart from a standard chili cheese dip is the Hatch peppers. They bring a smoky, earthy heat that jalapeños just don't have. It's one of those ingredients that changes the whole flavor profile. I use a medium-hot variety, but you can go hotter if you want. If you can't find fresh Hatch, canned roasted green chiles work great, or you can sub in a mix of serranos, jalapeños, and green bell peppers.
Everything comes together in about 35 minutes. You cook the meat and peppers on the stovetop, then finish it in the oven until the cheese is melted and bubbly. It's great for game day, parties, or honestly just a Tuesday night when you want something worth eating.
Let me show you how to make it.
Key Ingredients
- 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.
The full list of ingredients with measurements is listed in the recipe card at the bottom of the post.
How to Make Green Chili Cheese Dip
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!
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.
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.
Why This Green Chili Cheese Dip Works
The flavor here comes from building it from scratch rather than relying on canned chili. You get a proper layer of seasoned meat with chili powder, cumin, and basil, plus the roasted Hatch peppers and tomatoes. Then the two-cheese combo - cheddar for sharpness, and Monterey jack for the perfect stretchy melt.
It's somewhere between a chili cheese dip and a queso fundido, but with its own personality. Great with tortilla chips, but try serving it in a warm flour tortilla. After the first time I tried that, I couldn't stop doing it.
Serving
Serve your green chili cheese dip straight from the pan with a big pile of crispy tortilla chips alongside. You can't beat crispy homemade tortilla chips. It also works great spooned into warm flour tortillas as a quick taco, ladled over nachos, or used as a topping for grilled sausages and hot dogs.
If you're keeping it warm for a party, transfer it to a slow cooker on the warm setting. It holds well for a couple of hours.
Storage Information
How long does it keep? Up to 5 days in a sealed container in the refrigerator. Reheat on the stovetop over low heat or in the microwave.
I do not recommend freezing this dip, as it negatively affects the texture.
More Spicy Dip Recipes to Try
- Mexican Corn Dip
- Rotel Dip Recipe
- Easy Cheesy Chipotle Bean Dip
- Chili Cheese Dip with Ground Beef
- Queso Dip
- Zesty Layered Taco Dip
- Spicy Buffalo Chicken Dip
You'll also love my Classic Chili con Carne.
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.
Green Chili Cheese Dip (with Roasted Hatch Peppers)
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
Frequently Asked Questions
Here are some answers to questions I've received about this recipe.
What are Hatch peppers?
Hatch chiles are grown in the Hatch Valley of New Mexico and have an earthy flavor that sets them apart from standard green chiles. They range from mild to extra hot. For this dip I use a medium-hot variety, but any heat level works. Fresh Hatch chiles are available late summer, but canned roasted Hatch peppers work year-round. Learn more about Hatch Chili Peppers.
See Where To Buy Hatch Chili Peppers?
Can I make this without Hatch peppers?
Yes. If you can't find them, substitute a mix of roasted serranos, jalapeños, and green bell peppers to approximate the flavor. Canned diced green chiles (like Hatch brand or Ortega) also work in a pinch.
What cheese is best for green chili cheese dip?
Cheddar and Monterey jack are the perfect combination here. Pepper jack is a nice upgrade if you want more heat. Avoid pre-shredded bags if you can. Block cheese you shred yourself melts much better. Go for either flavorful, melty cheeses or a hard, crumbly Mexican cheese, like Queso Blanco, as a garnish.
Can I make this in a slow cooker?
Yes. Cook the meat and peppers on the stovetop first, then transfer everything to a crockpot and cook on low for 2 hours. Great for keeping it warm at a party.
How do I keep this warm for a party?
Transfer it to a slow cooker set to warm once it comes out of the oven. Stir occasionally and add a splash of broth if it starts to get too thick.
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.
NOTE: This post was updated on 4/13/26 to include new information, including FAQs. The recipe was not changed.
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.