Overhead view of Hot Hatch Chili and Crab Dip in a white bowl with tortilla chips surrounding it

Hot Hatch Chile and Crab Dip

In need of a good football-watching snack? I figured. That’s why I made this delicious Hot Hatch Chile and Crab Dip. This dip is seriously good. It’s different from the old standby dips from the grocery store and it’s served warm, which is nice since it’s chilly (or downright cold) outside in most parts of the country.

This recipe is made with diced green chilies from Hatch. You can use mild or hot, depending on your preference for spice. It can be made much more budget friendly by using gluten-free imitation crab instead of real crab.

Serve this with gluten-free crackers, tortilla chips, or vegetables like celery sticks, carrots, and sliced mini bell peppers. I ate this with pork rinds to keep it Keto and it was so good!

Get more gluten-free recipes to serve for the Super Bowl.

Hot Hatch Chili and Crab Dip in a white bowl with tortilla chips around it and football decorations in the background

3 from 2 votes
Overhead view of Hot Hatch Chili and Crab Dip in a white bowl with tortilla chips surrounding it
Print Recipe

Gluten-Free Hot Hatch Chile and Crab Dip

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Servings: 2 cups
Calories: 693kcal
Author: Gluten Free & More


  • Gluten free non-stick cooking spray
  • 3 ounces cream cheese , at room temperature
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 (4 ounce) can Hatch Diced Green Chiles, mild or hot
  • 1 teaspoon hot sauce , plus more for garnish if desired
  • cups shredded Mexican Blend Cheese , divided
  • 6 ounces lump crab meat or gluten free imitation crab meat , chopped
  • 2 green onions , chopped
  • 1 lime
  • Kosher or fine sea salt
  • Black pepper


  • Preheat the oven to 325 degrees. Spray a 1-quart baking dish with cooking spray.
  • Mix the cream cheese, mayonnaise, sour cream, Hatch chilies, and hot sauce together in a mixing bowl until fully combined. Stir in cups of Mexican cheese, the crab, and green onions – saving some of the green part of the green onions for garnish. Finely grate the zest of the lime into the bowl and squeeze in the juice. Stir, taste, and add salt and pepper as desired.
  • Scrape the mixture into the prepared dish. Top with remaining cheese. Bake for 18-20 minutes or until hot and the cheese is fully melted.
  • Garnish with reserved green onion tops and hot sauce.
  • Serve hot with gluten-free crackers, tortilla chips, vegetables, or pork rinds (for Keto).


Nutrition facts is calculated per cup. Actual serving size will vary based on how much each person eats. 


Nutrition Facts
Gluten-Free Hot Hatch Chile and Crab Dip
Amount Per Serving
Calories 693 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 23g115%
Trans Fat 1g
Polyunsaturated Fat 14g
Monounsaturated Fat 13g
Cholesterol 153mg51%
Sodium 1967mg82%
Potassium 467mg13%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 4g4%
Protein 40g80%
Vitamin A 1388IU28%
Vitamin C 39mg47%
Calcium 1099mg110%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cheese Chili Peppers Crab Dip Football Hatch Chile Super Bowl
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