Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Hatch Chile Cream Cheese
Hatch Chile Cream Cheese Spread is a creamy dip loaded with smoky hatch green chilies. It is great for game day, BBQs and parties.
Each August I look forward to two things: tomatoes and hatch green chilies. I shared my new favorite Tomato Tart highlighting fresh summer tomatoes and today I am sharing this Hatch Chile Cream Cheese Spread.
It is the perfect way to celebrate green chile season! It is loaded with roasted New Mexico Green Chiles and spices. It’s perfect for spreading on crackers or breads.
Let’s talk about what you need to make it.
Hatch Chile Cream Cheese Ingredients:
- HATCH CHILES: For this recipe you’ll use Roasted Hatch Chiles. They are easy to make on your own! However, if they are out of season, you could also use canned roasted green chiles. To learn more about New Mexico Green Hatch Chiles, check out my Roasted Hatch Green Chiles Recipe.
- CREAM CHEESE: My biggest tip is to make sure that the cream cheese is room temperature. This will make it much easier to blend with the other ingredients and make for a smoother dip.
- CUMIN: Adds a touch of warm, smoky flavor to the dip.
- GRANULATED GARLIC: You can also use garlic powder in this recipe. If you use garlic salt, omit the remaining salt until you taste it to ensure you don’t over salt the dip.
- SALT
Step by Step Photos and Instructions:
This Hatch Chile Cream Cheese is really easy to make! Simply combine all of the ingredients together and voila! The hardest thing about making this recipe, is giving the flavors a chance to meld. It takes at least 30 minutes in the fridge but the wait is worth it!
Roast Chiles 
Dice green chiles. 
Use a hand held mixer to whip cream cheese until smooth. Fold in other ingredients.
STEP #1: Roast the green chile peppers in the oven. Transfer the chiles to a brown bag, and close tightly. Let sit for 15 minutes then peel.
STEP #2: Use gloves to carefully remove the seeds and stems from the peppers. Chop.
STEP #3: Use a hand held mixer to whip the cream cheese. Fold in the remaining ingredients. Cover and refrigerate for at least 30 minutes. Serve.
This Hatch Chile Cheese Dip is great when served with crackers, bread or veggies. Whatever you like!
Storage and Leftovers:
Store any leftover dip in the refrigerator and use within 3 – 5 days. Allow to come to room temperature before serving so that it is easy to spread/dip.
Looking for more hatch green chile recipes? I have you covered!
Roasted Hatch Chile Mac n’ Cheese is the perfect side dish for your next Sunday dinner!
Hatch Chile Pull Apart Bread is perfect for parties!
Try a green chile twist on a classic with this Green Chile Pimento Cheese.
Note: This post was originally written in 2011. It was updated in 2023.
Hatch Chile Cream Cheese Spread
Ingredients
Ingredients:
- 4 hatch chile peppers washed and dried
- 8 ounces cream cheese softenend
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/2 teaspoon granulated garlic or garlic powder
Instructions
- Preheat oven broiler with the rack 6 inches away from the top of the oven. Line a baking sheet with aluminum foil and place the chilies on baking sheet. Broil for 6 - 10 minutes per-side or until the chilies are blackened.
- Transfer blackened chilies to a brown paper bag and close tightly. Allow the peppers to sweat for 15 minutes.
- Using gloves, carefully remove the skin, seeds and stem of the roasted peppers. Chop.
- Use a hand held mixer to whip cream cheese until smooth. Fold in other ingredients. Cover and refrigerate for at least 30 minutes.
- Serve with crackers, vegetables bread or bagels.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Kacey
September 9, 2011 at 6:31 amI made this dip and it was gone within minutes :) They weren’t too spicy either.
But I also ran into the same issue you did. I bought a new batch of them, roasted them last night, and popped a big piece in my mouth. Holy Moly! It was about 300x hotter than the first batch. It took me by surprise to say the least! I can’t wait to cook with them tonight!
Awesome Dawson
September 6, 2011 at 10:44 amI switched out the jalapeños in your recipe for cream cheese wontons (http://tinyurl.com/afs9ty) for Hatch chiles and they were OUTSTANDING!!!
Kacey
August 31, 2011 at 4:59 amI had never heard of hatch chilies before. Just around the time you had posted the hatch quesadilla, I moved to Oklahoma. Going to the grocery store I found a huge bin of them for about 50 cents a pound! I grabbed a huge bag of them and I can’t wait to try them out. Thanks for introducing me to a new pepper!
Jenn's Food Journey
August 31, 2011 at 4:47 amFunny, I just had a batch of Hatch chiles that I used in a stir fry recipe, I left the seeds in and was amazed at the difference in the heat level! lol
Love this spread idea… looks and sounds delicious!
Chris
August 30, 2011 at 6:32 pmMy my girl…you’re really on a spicy kick! This looks like another great Sunday football fave!!
StephenC
August 30, 2011 at 12:08 pmWe ate a whole lot of Hatch chiles during our Colorado years. Haven’t seen them here in DC, but haven’t looked for them either.