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Hatch Chile Queso Bean Dip

Vegetarian

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.

Hatch Chile Queso Bean Dip in a cast-iron skillet with a tie-dye wooden spoon laid across it and scattered corn chips on a blue surface.

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

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

Because it’s hatch chile season!!!!!! Which only lasts a 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.

Top down shot of hatch chile queso bean dip in a cast-iron skillet with a tie dye spatula laid across, scattered corn chips, and a white towel on a blue surface.

So what do you need to make this dip?

Top down shot of ingredients for dip in bowls on a blue surface.
  • 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

How do you make hatch chile queso bean dip? ( + tips)

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.

Close-up shot of sautéed onion, garlic, and hatch chile peppers in a small saucepan.

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.

Top down shot of small saucepan containing hatch chile queso.

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.

Top down shot of bean dip in a cast-iron skillet.

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.

How to store

Refrigerate in an airtight container for up to four days. Allow to thaw for several hours in the refrigerator then heat on the stove or in the microwave prior to serving.

Front shot of skillet of hatch chile queso bean dip with tie dye spoon laid across it and a chip.
Close-up shot of hatch chile queso bean dip with a tie dye wooden spoon in it and scattered corn chips on a blue surface.
Close-up shot of corn chip dipped in hatch chile queso bean dip with skillet full of dip in background.

More dip recipes you may enjoy:

  • 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!
  • Goat Cheese Spinach Artichoke Dip w/ Leeks: This easy one-skillet goat cheese spinach artichoke dip with leeks is made with fresh ingredients, four kinds of cheese including cream cheese, goat cheese, parmesan cheese, and mozzarella, and takes only 20-minutes. Naturally 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 ♥

Hatch Chile Queso Bean Dip in a cast-iron skillet with a tie-dye wooden spoon laid across it and scattered corn chips on a blue surface.

Hatch Chile Queso Bean Dip

Yield: 6 cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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.

Ingredients

  • 1 teaspoon olive oil 
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 8 ounces diced roasted hatch chiles 
  • 10 ounces white American cheese, cubed 
  • 1 cup milk, divided 
  • 30 ounces refried beans (See notes) 
  • 4 ounces cream cheese, softened
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder 

Instructions

  1. Heat olive oil in a small saucepan over medium heat.
  2. Add the onions and garlic and sauté for 2-3 minutes, stirring often, until onions are slightly translucent and soft. Add the roasted hatch chiles and sauté another two minutes.
  3. Transfer approximately one-third of the mixture to a small bowl and set aside.
  4. Add the white American cheese and 3/4 cup of 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 as needed to avoid burning.
  5. 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.
  6. 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.
  7. Remove from heat and pour the hatch chile queso atop the beans in an even layer and top with remaining hatch chile/onion mixture. Serve warm with chips.

Storage: Refrigerate in an airtight container for up to four days. Dip will keep in the freezer for up to three months. Allow to thaw for several hours in the refrigerator then heat on the stove or in the microwave prior to serving.

Notes

  • I highly recommend you opt for 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.
Nutrition Information:
Yield: 24 Serving Size: 1/4 cup
Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 307mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 5g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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