Hatch Chile Queso Bean Dip

Ultra-creamy bean dip + hatch chile queso, this hatch chile queso bean dip is perfect for a crowd, takes only 20-minutes, and is a great way to take advantage of hatch chile season. Naturally gluten-free and vegetarian.

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As promised I’m coming at ya with (the first of many) hatch chile recipes.

Because it’s hatch chile season!!!!!! Which only lasts two months by the way.

If this makes you sad, because you love these chiles as much as I do, fear not!!! You can easily roast and freeze them, so you have a supply to draw from year-round. They will last 12-18 months in the freezer. For more information about roasting and storing hatch chiles, check out my guide here.

Speaking of roasted hatch chiles, you will need some for this recipe. You could certainly opt to go with the canned variety, but I highly recommend you roast them yourself. They will be fresher as well as more flavorful if you do.

Alright now that we’ve discussed the most important ingredient, let’s get on to the dip. It’s got two layers.

The first of which is an ultra-creamy bean dip. It’s very simple but still flavorful and delicious on its own.

Next comes the queso, which is where the hatch chiles come in 😍. It is very simple too, containing only a handful of ingredients. If you’ve ever had that AMAZING white cheese dip they serve at Mexican restaurants you can imagine what this queso might taste like. BUT trust me!! It’s even better, thanks to the chiles which add some heat and smokiness.

All together this dip is just dreamy. It’s so easy to throw together, creamy to the max, and rich.

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Ingredients (+ notes & substitutions)

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• Olive oil: For sautéing the aromatics.
• White onion
• Garlic
• Roasted hatch chiles: When in season, early August through late September, you can typically find them at the grocery store. They are also available for purchase from The Hatch Chile Store. Although only fresh part of the year, they will deliver them pre-roasted all year round. If possible I highly recommend you roast the hatch chiles yourself. Here is my easy oven roasting guide. You can also find canned hatch chiles at most grocery stores or on Amazon. I’ve included a couple of links for them in my product recommendation section. Also worth mentioning, they come in different levels of heat; from mild to extra-spicy.
• White American cheese: It’s the creamiest!!! It’s commonly found in the deli section.
• Milk: For the queso and to thin out the beans.
• Refried beans: My recommendation is a smooth variety of refried beans. Restaurant-style are a good choice if you cannot find any that are specifically labeled smooth. A large can (30 oz.) or two 16 oz. cans will work. Keep in mind that refried beans often contain lard. Make sure you check the label if you wish for this dip to be vegetarian. AND if you’re feeling really ambitious you could even use homemade refried beans.
• Cream cheese: Key to an ultra-creamy bean dip.
• Lime juice: The acid helps cut some of the richness and balance the flavors.
• Onion powder
• Cumin
• Garlic powder

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How to make hatch chile queso bean dip ( + tips)

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Begin by heating one teaspoon of olive oil in a small saucepan over medium heat. Add the onion and garlic and sauté, stirring often, for 2-3 minutes or until the onions are slightly translucent and soft. Add the roasted hatch chiles and sauté for two more minutes.

Transfer approximately one-third of the mixture to a small bowl and set aside, then add the white American cheese and 3/4 cup milk to the saucepan. Cook until the cheese has fully melted, approximately 3-5 minutes, stirring frequently. Reduce heat to low. Keep a close eye on the queso and stir occasionally if needed to avoid burning.

In a medium skillet (preferably cast-iron) or a sauté pan over medium-low heat, add the refried beans, cream cheese, milk, lime, juice, onion powder, garlic powder, and cumin. Stir continually until the cream cheese has melted and the ingredients are well incorporated. It may be helpful to use a whisk to break up any bits of cream cheese. If at any point the beans begin to bubble reduce heat to low.

Remove from heat and pour the hatch chile queso over top the beans in an even layer. Top with remaining hatch chile/onion mixture. Serve warm with chips.

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FAQ

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Refrigerate in an airtight container for up to four days.

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Recommended Products

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More dip recipes you may enjoy:

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• Spicy 7-Layer Dip: This spicy 7-layer dip is made with jalapeno refried beans, guacamole, sour cream, salsa verde, pepper jack cheese, pico de gallo, green onions, and black olives. Perfect appetizer for your next party!
• Three Cheese Queso: The perfect addition to any Mexican meal, this quick and easy three-cheese queso dip is prepared from scratch with cheddar, Monterey Jack, and cream cheese. Naturally vegetarian and gluten-free.
• Kimchi Queso: Need a little more adventure in your life!?! Give this kimchi queso a try! It’s quick and simple to prepare, has the perfect combination of flavors and textures, and is both vegetarian and gluten-free.

If you make this hatch chile queso bean dip I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥