Creamy Hatch Chile Dip

Hopefully you took part in the roasting of Hatch Chiles this weekend at Market Street. Today's recipe is so versatile. After I finished making it I started thinking of all the ways you could use it: coat chicken and bake it, filling for Hatch chile enchiladas, sandwich spread, and of course just eating it with chips.

I got mild Hatch chiles for this recipe because I'm a total sissy and can't handle any heat. They were perfect. There was such great chile flavor without the heat. This would be great for the little ones that don't like spicy foods.

Be sure to check out our other recipes we made using Hatch Chiles.

Creamy Hatch Chile Dip

  • 2 Hatch chiles, roasted (buy them already roasted from Market Street during Hatch Chile Fest)
  • 5 oz low fat cream cheese, softened
  • 1/4 cup fat free or low-fat plain Greek yogurt
  • 1/4 cup reduced fat mayonnaise
  • 1 garlic clove, crushed
  • salt and pepper to taste

  •  In a medium size bowl, use a hand blender and whip together all of the ingredients.
  • Cover the dip and refrigerate overnight or up to 4 days - the longer it sits the better the Hatch chile taste
  • Serve the dip at room temperature

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