Jun 212017

Roasted Hatch Green Chile Dip

Roasted Hatch Green Chile Dip

Summer is upon us and that means we’re going to be seeing some hatch chiles at the Farmer’s Markets soon.  I love these chiles, having been introduced to them when we moved west.  They are earthy with a little heat kick.  They come in a variety of heat levels making them approachable for everyone.

My heat tolerance is low so I always opt for mild peppers but this dip is really flexible. If you want things spicy feel free to go for the bolder peppers.

This dip is easy to make and comes together pretty quickly.  It’s great for parties or for when you just want to sit on the couch and binge Netflix. I’m totally guilty of that and offer up no apologies for it. Netflix and I have an understanding. You and I should too.

Andie’s Roasted Hatch Green Chile Dip

  • 3 Large Roasted Hatch Green Chiles, roughly chopped. (About 6-8oz)
  • 1/4 Medium Onion, chunked. (About 2oz)
  • 2 Cloves Garlic
  • 1/2tsp Olive Oil (or light oil for roasting, like Avocado Oil)
  • 4oz Almond Milk Cream Cheese (I use Kite Hill)
  • 1/2C Mayo
  • 1/2tsp Salt
  • 1/2tsp Ground Black Pepper
  • 1/2tsp Garlic Powder
  • 1/2tsp Onion Powder
  • 1tsp Sriracha

Set out cream cheese and mayo so they can come to room temperature. Preheat oven to 400, toss onion and garlic cloves with the olive oil. Place on a baking sheet and roast just until the onion starts to soften and become golden in color.  Remove from oven and allow to cool for 5 minutes.

In a food processor, combine the chiles, cream cheese, and mayo.  Pulse until the chiles start to break up.  Add in the seasonings, sriracha, the onions, and the garlic.  Pulse until everything is well combined.

Pour mixture into a bowl and refrigerate for 2 hours.  Serve with veggies and chips!

You can sub in cow’s milk cream cheese if you tolerate dairy.  You can also use hot sauce in place of the sriracha if you like.

Using a sugar free sriracha or a hot sauce makes this dip Whole30 compliant.  Nom Nom Paleo has a great recipe for homemade sriracha and it is Whole30 compliant. If you are not doing the official challenge but are post-Whole30 and still following the guidelines with a bit more wiggle room, this dip is aces.

This dip is perfect for chips and veggies but can also be used for many other dishes. Just a lil’ list for you:

  • A topping for burgers
  • A base for tuna or chicken salad
  • A spread for sandwiches
  • As a filling for bacon wrapped jalapenos (Hellz yes!)
  • A topping for baked potatoes (with a little bacon on top!)
  • For making deviled eggs

So many uses for this quick and easy dip!  It will be a crowd pleaser at your next gathering!

And if you’re looking for some festive chips for your 4th of July party, Costco currently has red, white, and blue chips available that have no sketchy ingredients. Win!

Have fun guys, and remember, always play with your food.  Enjoy!


Let's Connect!


Andie lives in Idaho with her husband and dog (a sweet pittie girl). She's training to become a Nutritional Therapy Practitioner with a focus on womens' health and autoimmune conditions.  By focusing on whole foods and being active, her goal is to heal her body and to create a healthy work/home/life balance.

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