Creamy Green Chile Dip Food

CREAMY HATCH GREEN CHILE DIP

Steps:

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

CREAMY GREEN CHILE & CHEESE DIP

Steps:

• In a large bowl, mix the cream cheese, sour cream, green chiles and spices until well combined. Spread on a SOLO plate and top with shredded cheese, tomatoes and green onions. Serve with crackers or chips.

CREAMY GREEN CHILE DIP

Steps:

• In a medium bowl stir together all the ingredients and mix well.
• Cover and refrigerate at least 2 hours.
• Serve withwheat crackers, pita chips, or veggies.

HATCH CHILE CREAM CHEESE DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place the Hatch chiles on a burner over medium-low heat until the skins char and blister; this will happen very quickly. Remove to a bowl, cover with plastic wrap and set aside for 15 minutes to steam.
• Heat a 10-inch cast-iron skillet over medium heat and add the canola oil, swirling the pan to coat. Add the scallions and cook until slightly softened, stirring, 1 to 2 minutes.
• Meanwhile, peel and seed the chile and then it cut into medium dice. Turn the heat under the skillet to low and add the chiles, cream cheese and some salt and pepper. Cook, stirring often, until the cream cheese is melted. Add the sour cream, 1 1/2 cups of the shredded cheese, and the lime zest. Smooth the top and then sprinkle with the remaining 1/2 cup shredded cheese.
• Bake until the cheese is melted and bubbly and just starting to brown, about 15 minutes.
• Garnish with the dark green scallions and serve with tortilla chips.

CREAMY CORN AND CHILE DIP

Steps:

• Cut the kernels from the corn. Cut 2 thin rounds of the Fresno chile and reserve them for garnish. Seed the remaining chile, if desired, then finely chop it.
• Heat the butter in a medium skillet over medium heat. Add the scallion whites and garlic and cook, stirring occasionally, until softened, about 2 minutes Add the corn and cook, stirring occasionally, until crisp tender, about 6 minutes. Add the heavy cream and chopped chili and simmer, stirring occasionally, until thickened, about 2 minutes. Stir in the cream cheese until melted, then remove from the heat and season with salt to taste. Transfer to a serving bowl and top with the scallion greens and the chile slices. Serve hot or at room temperature with tortilla chips for dipping.

GREEN CHILE SPINACH DIP

Steps:

• Preheat oven to 375 degrees F. Butter a shallow 1-quart baking dish and set aside.
• In a medium mixing bowl, toss together the chilies, spinach, pepper jack and Parmesan cheeses. In another bowl, stir together the remaining ingredients and then fold into the chile and cheese mixture until well combined.
• Transfer to a prepared baking dish and bake for 20 to 30 minutes, or until bubbling and starting to brown. If the dip is bubbling and not browning, place under the broiler for a couple minutes.
• Serve warm with tortilla chips.

GREEN CHILE DIP

Steps:

• In medium bowl, mix all ingredients except cheese, chiles and flatbread pieces. Stir in cheese and chiles.
• Cover; refrigerate 2 to 4 hours to blend flavors. Serve with flatbread pieces.

GREEN CHILE CHEESE DIP

Steps:

• In a medium saucepan over medium low heat, warm the garlic cheese spread, green chile peppers and cream of mushroom soup. Stir occasionally, until the mixture is well blended. Transfer to a medium bowl and serve.

HOT PARMESAN GREEN CHILE PEPPER DIP

Steps:

• Heat oven to 350ºF.
• Combine bread crumbs and 1 Tbsp. Parmesan.
• Mix remaining Parmesan with remaining ingredients in shallow ovenproof dish until blended; top with crumb mixture.
• Bake 15 min. or until top is golden brown, and dip is hot and bubbly around edge.