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Savory Hatch Chile Cheese Dip Recipe in Sourdough Bread Bowl

Hatch chile cheese dip - featured image
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A warm, cheesy dip with smoky Hatch chiles served in a crusty sourdough bread bowl. Perfectly melty, creamy, and with a bit of spicy kick, this dip is ideal for gatherings or cozy snacks.

Ingredients

Scale
  • 3–4 medium-sized Hatch chiles, roasted, peeled, and seeded
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 2 green onions, finely sliced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 medium sourdough bread bowl (about 10–12 ounces)

Instructions

  1. Roast and prep the Hatch chiles: Roast fresh Hatch chiles over an open flame or under a broiler for 5-7 minutes per side until skins are charred. Place chiles in a covered bowl or sealed bag to steam for 10 minutes. Peel off skins, remove seeds and stems, then chop finely and set aside.
  2. Prepare the sourdough bread bowl: Using a sharp serrated knife, cut a circle about 2 inches from the edge of the top of the loaf. Remove the top and hollow out the interior, leaving about 1-inch thickness to hold the dip. Reserve bread chunks for dipping.
  3. Mix the dip: In a medium bowl, combine softened cream cheese, sour cream, mayonnaise, garlic, ground cumin, smoked paprika, salt, and pepper. Blend until smooth.
  4. Add cheeses and chiles: Stir in shredded cheddar, Monterey Jack cheeses, chopped Hatch chiles, and sliced green onions. Mix until evenly distributed.
  5. Transfer to bread bowl: Spoon the mixture into the prepared sourdough bread bowl and smooth the top.
  6. Bake to melt and bubble: Place the bread bowl on a baking sheet and bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese is melted and dip is hot and bubbly. For extra color, broil for the last 2 minutes, watching closely.
  7. Serve: Remove from oven, replace the bread top or serve alongside. Scoop dip with bread chunks or crackers.

Notes

If dip is too thick before baking, add a splash of milk or cream to loosen. If too runny after baking, bake a few extra minutes. Use softened cream cheese for smooth mixing. Roast fresh Hatch chiles for best smoky flavor. Hollow bread bowl leaving about 1-inch thickness to prevent collapse. Can warm dip on stovetop over low heat as a quicker alternative.

Nutrition

Keywords: Hatch chile dip, cheese dip, sourdough bread bowl, spicy cheese dip, party appetizer, easy dip recipe

Find it online: https://juliamadeit.com/savory-hatch-chile-cheese-dip-recipe-in-sourdough-bread-bowl-easy-and-delicious/