Hatch Chile Queso Dip
Prep time
Cook time
Total time
This Hatch Chile Queso Dip is a great party appetizer that is sure to be a crowd pleaser!
Recipe type: Appetiser
Serves: 8-10
  • 1 (8 oz) pkg cream cheese, room temperature
  • 16 oz sour cream
  • 1½ - 2 cups fresh corn or 14 oz can
  • 3-4 Hatch Chilies, roasted and chopped
  • 1½ cups white American cheese, shredded
  • 1 cup pepper jack cheese, shredded
  • 1½ tsp cumin
  • 1 tsp garlic salt
  • salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. In a cast iron skillet roast hatch chilies until skin is blackened and begins to blister.
  3. Remove chilies from the skillet and place in sealed plastic bag for 10 minutes.
  4. Remove chilies from the plastic bag and peel the skin off and remove seeds. Finely dice chilies and set aside.
  5. In a medium bowl, mix cream cheese, sour cream until smooth.
  6. Add the corn, green chiles, 1 cup of the white American cheese and ½ cup of the pepperjack cheese, stir until well mixed.
  7. Stir in seasonings.
  8. Pour into a 9 inch shallow baking dish or pie pan.
  9. Sprinkle remaining ½ cup pepper jack cheese and white American cheese over the top and place in the oven.
  10. Bake at 400 for 20 minutes or until cheese starts to bubble and turn golden.
  11. Remove from oven and serve with chips!
Recipe by Giggles Galore at https://gigglesgalore.net/hatch-chile-queso-dip