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If you are a Hatch Chile Head then you are always looking for new recipes to put these beloved seasonal peppers to work. And if you’ve been a diligent Hatch chile pepper fan, then you’ve laid in a supply of these peppers, already roasted, peeled and seeded, in your freezer. So just defrost a few, and you will be ready to make these easy, spicy dip. Perfect for entertaining a crowd!
What to Serve with Hot Hatch Chile Dip
Serve this dip with crackers, chips, or cut up vegetables (crudite).
Cheese in Hatch Chile Dip
This is a wonderfully creamy and cheesy dip, made with cream cheese, cheddar and Monterey Jack. Instead of the Monterey Jack and the cheddar you can use 2 cups of a shredded Mexican blend of cheeses.
Hot Hatch Chili Dip with Meat
You can add 1/2 pound of browned ground beef or finely shredded cooked chicken if you want this to be a meatier dip.
Hot Hatch Chile Dip: This wonderfully creamy and cheesy dip packs some heat thanks to roasted Hatch chiles, the beloved seasonal cult chile pepper from New Mexico.
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How to Make Hot Hatch Chile Dip
Peel, seed and dice the roasted hatch peppers. Heat a large overproof skillet, preferably cast iron, over medium heat. Add the oil, and when the oil is hot, add the scallions and sauté for about 3 minutes until they start to soften.
Stir in the cumin, then add the diced peppers, cream cheese, sour cream, cheddar, and Monterey Jack. Stir until the cheeses have melted and everything is creamy and well blended and hot. Season with salt. Stir in the lime juice.
Transfer the pan to a 400°F oven and bake for about 10 minutes until the top is golden and the dip is bubbling around the edges.
Sprinkle with the chopped parsley, if using, and serve hot, with tortilla chips, vegetables or crackers.
Other Hot Dip Recipes:
- Hot Cheesy Clam Dip
- Easy Slow Cooker Hot Pimento Cheese Dip
- Hot, Creamy Spinach and Goat Cheese Dip
- Hot Creamy Mushroom and Spinach Dip
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Hot Hatch Chile Dip
Ingredients
- 2 roasted hot Hatch chilies
- 1 tablespoon vegetable oil
- ½ cup chopped scallions , white and light green parts only
- 1 teaspoon ground cumin
- 1 pound (2 8-ounce packages) cream cheese , at room temperature
- ½ cup sour cream
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese
- Kosher salt to taste
- 1 tablespoon fresh lime juice
- Chopped fresh parsley for garnish (optional)
- Tortilla chips , crackers, or vegetables to serve
Instructions
- Preheat the oven to 400°F.
- Peel, seed and dice the roasted hatch peppers.
- Heat a large ovenproof skillet, preferably cast iron, over medium heat. Add the oil, and when the oil is hot, add the scallions and sauté for about 3 minutes until they start to soften. Stir in the cumin, then add the diced peppers, cream cheese, sour cream, cheddar, and Monterey Jack. Stir until the cheeses have melted and everything is creamy and well blended and hot, about 4 minutes. Season with salt. Stir in the lime juice.
- Transfer the pan to the oven and bake for about 10 minutes until the top is golden and the dip is bubbling around the edges. Sprinkle with the chopped parsley, if using, and serve hot, with tortilla chips, vegetables or crackers.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
