½cupchopped scallions, white and light green parts only
1teaspoonground cumin
1pound(2 8-ounce packages) cream cheese, at room temperature
½cupsour cream
1cupgrated cheddar cheese
1cupgrated Monterey Jack cheese
Kosher salt to taste
1tablespoonfresh 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
You can add 1/2 pound of browned ground beef or finely shredded cooked chicken if you want this to be a meatier dip.