This hatch pepper dip is what dreams are made of

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Tangy, creamy and full of green chile flavor, this Creamy Hatch Green Chile Dip is a must when fresh Hatch green chilies are in season. Grab the tortilla chips and start dipping!

Tangy, creamy and full of green chile flavor, this Creamy Hatch Green Chile Dip is a must when fresh Hatch green chiles are in season. Grab the tortilla chips and start dipping!

You can take a girl out of New Mexico, but you can't take the New Mexico out of the girl ...

I guess there is some truth to that statement. It's been a long time since I lived in New Mexico. In fact, now, I've officially lived away from New Mexico for longer than I lived there. And even though my family has migrated north alongside me, I will always look at New Mexico as home. The place I grew up.

Which is probably why one of my favorite things ever are green chilies.

So the green chiles probably don't come as a surprise if you are a reader here. Because I use them in cooking a lot. I'm a bit of a green chile addict. I think my love of those green chiles is one thing that has stuck with me from New Mexico. I vividly remember when you could drive by and see the big roasting drums out in the parking lot, and you could smell those roasting chilies from miles away. Pure heaven.

Imagine my surprise when I stop at a local grocery store, and there is a big drum of fresh Hatch green chilies being roasted. It seriously smelled like home. And of course I had to buy some – it would be a crime not to.

Creamy Hatch Green Chile Dip

Prep Time: 10 minutes
Total Time: 10 minutes
16 servings

Ingredients

  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 8 Hatch green chiles, roasted, skins and seeds removed, divided
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • salt and pepper
  • tortilla chips, for serving

Instructions

  1. Place the cream cheese in a food processor and process until smooth. Add the sour cream and pulse to combine.
  2. Roughly chop 6 of the chilies and add them to the processor along with the cumin, onion powder and garlic powder. Process until smooth. Transfer the dip to a bowl.
  3. Chop the remaining 2 chilies. Stir into the dip. Taste, and add salt and pepper as needed.
  4. Refrigerate the dip until ready to serve. Serve with tortilla chips.

Notes
If you don't have a food processor, you can finely chop the chiles - the dip just won't be as smooth.

The post Creamy Hatch Green Chile Dip appeared first on Taste and Tell.

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