Creamy Roasted Hatch Pepper Dip Food

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 ROASTED HATCH PEPPER DIP

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place Hatch chile peppers cut-side down on the prepared sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine Hatch chile peppers, ranch dressing, sour cream, cilantro, jalapeno pepper, lime juice, and salt in a blender; puree. Refrigerate until flavors are intensified, at least 1 hour.

GUILT FREE CREAMY ROASTED RED PEPPER & BASIL DIP (LOW FAT)

Steps:

• Put the sweet peppers and bail into a food processor or mini chopper and blitz for about 30 seconds until the sweet peppers are really finely chopped and combined with the basil.
• Combine the mayo, yogurt, onion flakes and garlic powder in a bowl making sure everything is well mixed.
• Stir in the sweet red pepper mixture and combine well.
• Cover and chill in the fridge for at least and hour but the longer the better so the flavors develop.
• Take out and serve or spread on a sandwich like normal mayo.

CREAMY ROASTED HATCH PEPPER DIP

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place Hatch chile peppers cut-side down on the prepared sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Combine Hatch chile peppers, ranch dressing, sour cream, cilantro, jalapeno pepper, lime juice, and salt in a blender; puree. Refrigerate until flavors are intensified, at least 1 hour.

CREAMY ROASTED RED PEPPER DIP

Steps:

• Mix cream and milk with electric mixer on medium speed until smooth. Blend in remaining ingredients.
• Refrigerate.
• Serve with crackers or assorted cut-up veggies.

ROASTED PEPPER DIP

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth. Stir in the peppers, cheeses, onion, garlic powder and pepper. Refrigerate for at least one hour. Serve with crackers.