Hatch Green Chile Dip With Artichokes Recipe
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.
How to Make the Best Hatch Green Chile Dip With Artichokes
This Hatch green chile dip with artichokes is the ultimate crowd-pleaser for any gathering. Combining the rich creaminess of softened cream cheese with the smoky depth of cheddar, this dip comes alive with the distinctive flavor of Hatch green chiles—a New Mexico specialty known for its perfect balance of mild heat and complex, roasted flavor.
What makes this dip truly special is the combination of artichoke hearts, which add a delicate earthiness that complements the spicy chiles beautifully. The entire mixture comes together in less than 20 minutes, and you can assemble it ahead of time, keeping it in the refrigerator until you’re ready to bake. Just pop it in the oven for about 20-25 minutes total until it’s hot, bubbly, and absolutely irresistible.
Serve this dip with toasted bread, fresh vegetables, or tortilla chips for a party appetizer that will have your guests coming back for more. The optional cilantro garnish adds a fresh finish that ties all the flavors together perfectly.
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.
Ingredients
Main Dip
For Serving
Instructions
Prepare the Dip
- 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.
Bake and Serve
- 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!
Notes
- Hatch green chiles are freshly roasted in late summer/early fall. If they're out of season, use canned, jarred or frozen varieties.
- This dip can be prepared ahead of time and baked when guests arrive.