Green Chili Cheese Dip Recipe (with Roasted Hatch Peppers)

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
• 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.

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.