Best Green Chili Cream Cheese Dip

Growing up, cream cheese dips at parties meant those little glass bowls filled with a brick of cream cheese topped with salsa. That’s just how everyone did it. When my friend Maria made this green chili version at a BBQ last summer, I couldn’t believe I’d been missing out all these years.

Here’s the thing about green chili cream cheese dip – it’s so much easier than you’d think. While the old brick-and-salsa combo works in a pinch, mixing in some green chilies and a few simple ingredients takes it from basic to the kind of dip people actually ask about. And trust me, they will ask.

What Kind of Green Chilies Should I Use?

Hatch green chilies are the star of this dip, and they’re worth seeking out for their unique flavor that ranges from mild to quite spicy. These special peppers are grown in New Mexico’s Hatch Valley, where the specific soil and climate conditions give them their distinctive taste. If you can’t find fresh Hatch chilies (they’re typically available in late summer), you can use canned ones – just make sure to drain them well. For this recipe, I suggest using a mix of spicy and mild chilies to create a balanced heat level that won’t overwhelm the other flavors. If Hatch chilies aren’t available in your area, you can substitute with regular roasted poblano peppers or canned green chilies, though the flavor profile will be slightly different.

Options for Substitutions

Need to switch things up with this dip? Here are some helpful substitutions you can try:

• Hatch chilies: If you can’t find Hatch chilies, you can use a mix of poblano and jalapeño peppers (roasted and peeled). For the mild portion, you could also use canned green chilies. Just make sure to drain them well!
• Cheddar cheese: Feel free to swap the cheddar with Monterey Jack, Pepper Jack for extra heat, or a Mexican cheese blend. Just avoid pre-shredded cheese as it doesn’t melt as smoothly.
• Cream cheese: Regular cream cheese works best here, but you can use Neufchâtel cheese for a lighter version. Just make sure it’s well softened before mixing.
• Mayo: You can replace mayo with sour cream or Greek yogurt. The texture will be slightly different but still tasty. If using Greek yogurt, you might want to add an extra pinch of salt.
• Fresh garlic: If you’re out of fresh garlic, use 1 teaspoon of garlic powder instead. In a pinch, 2 teaspoons of pre-minced garlic from a jar will work too.

Watch Out for These Mistakes While Cooking

The biggest challenge when making green chili cream cheese dip is dealing with cold cream cheese, which creates unwanted lumps – always let it soften at room temperature for at least an hour before mixing. Another common mistake is not draining the roasted chilies properly, which can make your dip watery and dilute the flavors – take extra time to squeeze out excess liquid using paper towels or a fine-mesh strainer. For the smoothest results, mix the cream cheese, mayo, and seasonings first until completely blended before folding in the chilies and cheese, as this prevents uneven distribution of ingredients. To avoid a grainy texture, shred your own cheese rather than using pre-shredded varieties, which contain anti-caking agents that can affect the dip’s creamy consistency.

What to Serve With Green Chili Cream Cheese Dip?

This creamy, cheesy dip pairs perfectly with sturdy tortilla chips that can handle its thick texture – I like using the scoop-shaped ones to get the most dip in every bite! For a fresher option, try serving it with crisp vegetables like bell peppers, celery sticks, or baby carrots, which offer a nice cool crunch against the warm, spicy dip. You can also spread this dip on warm flour tortillas and roll them up for a quick snack, or serve it alongside some grilled chicken or steak for a Southwestern-inspired meal. If you’re hosting a party, set out some sliced baguette or pita chips too – they’re great for scooping up every last bit.

Storage Instructions

Keep Fresh: This tasty green chili dip will stay good in the fridge for up to 5 days when kept in an airtight container. The flavors actually get even better after a day or two as everything mingles together! Just give it a good stir before serving again.

Freeze: While you can freeze this dip for up to 2 months in a freezer-safe container, the texture might change a bit when thawed due to the cream cheese and mayo. If you decide to freeze it, let it thaw overnight in the fridge before serving.

Make Ahead: This dip is perfect for making ahead! You can prepare it up to 2 days before your event – just keep it covered in the fridge. When you’re ready to serve, let it sit at room temperature for about 30 minutes and give it a good stir to bring back its creamy consistency.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 40-50 g
• Fat: 100-110 g
• Carbohydrates: 20-30 g

Ingredients

• 1 cup diced spicy roasted hatch chilies (drained)
• 1/2 cup diced mild roasted hatch chilies (drained)
• 8 ounces grated cheddar cheese, split
• 4 ounces softened cream cheese
• 1/2 cup mayo
• 4 cloves garlic, finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin powder

Step 1: Preheat the Oven

Set your oven to preheat at 350ºF (175ºC).

This will ensure it’s ready for baking once your dip is prepared and assembled.

Step 2: Mix the Ingredients

In a large bowl, combine the chilies, about ¾ of the cheddar cheese, cream cheese, mayonnaise, garlic, salt, pepper, and cumin.

Stir these ingredients together until they are well mixed, ensuring an even distribution of flavors throughout the mixture.

Step 3: Assemble the Dip

Transfer the well-mixed blend into a glass or ceramic baking dish with a capacity of 1½ quarts or larger.

Smooth out the top with a spoon or spatula for an even layer.

Sprinkle the remaining cheddar cheese evenly over the top of the mixture to create a cheesy crust.

Step 4: Bake and Broil

Place the baking dish into the preheated oven and bake for 25 to 30 minutes, or until the mixture is bubbly and the cheese is thoroughly melted.

For a golden-brown top, turn on the broiler for an additional minute or two.

Watch carefully to prevent burning.

Step 5: Cool and Serve

After removing the dish from the oven, allow it to cool for about 15 minutes before serving.

This cooling period will help the dip solidify slightly, making it easier to serve and enhancing the flavors.

Enjoy your delicious, cheesy dip!