Instructions
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1Preheat oven to 350°F.
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2Combine Hatch Green Chile, jalapeño, and jalapeño juice in a blender or bullet blender and puree until smooth.
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3In a large bowl, combine refried beans, cream cheese, and sour cream and stir until well blended.
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4Add Red Chile Powder and the pureed Hatch Green Chile and jalapeño mixture. Stir until fully combined.
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5Stir in 1 cup of shredded cheddar cheese and mix to incorporate.
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6Pour the mixture into an 8x8 baking dish or equivalent and spread into an even layer.
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7Top with the remaining 1 cup of shredded cheddar cheese.
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8Bake for 20 to 25 minutes until the cheese is melted, bubbly, and beginning to turn golden at the edges.
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9Garnish as desired and serve hot alongside tortilla chips, fresh vegetables, or use as a hearty burrito filling.
This Hatch Green Chile Bean Dip is a warm, cheesy, crowd-pleasing dip that brings bold New Mexico flavor to any snack spread. Creamy refried beans, smoky Hatch Green Chile, tangy cream cheese, and a generous blanket of melted cheddar make this the dip that gets scraped clean every single time.
There are dips, and then there are dips that make people stop mid-conversation and reach for another chip. This Hatch Green Chile Bean Dip is firmly in the second category. It's warm, creamy, cheesy, and loaded with that smoky, earthy Hatch Green Chile flavor that takes a simple bean dip somewhere truly special.
This is the kind of recipe that belongs at every gathering — game day, holiday parties, backyard cookouts, taco nights, or any occasion where good food and good company come together. It comes together in about 10 minutes of prep, spends 25 minutes in the oven, and comes out bubbling, golden, and absolutely irresistible. The hardest part is keeping people out of it before it even makes it to the table.
A quick blend of Hatch Green Chile and jalapeño creates a smooth, spicy base that gets folded right into the creamy bean mixture along with a good hit of Red Chile Powder for that deep, distinctive New Mexico warmth. Top it all with a generous layer of shredded cheddar, bake until bubbly, and serve it straight from the dish with tortilla chips, fresh veggies, or warm flour tortillas for scooping. It also makes a fantastic burrito filling the next day — if there happens to be any left.
