Hatch Chile Cream Cheese Dip Food

HATCH GREEN CHILE DIP

Steps:

• Heat the oven to 400 degrees. Coat a small (3 to 5 cup) shallow baking dish with nonstick cooking spray.
• Stir the sour cream, cream cheese, mayonnaise, lemon and cumin in a medium bowl until blended. Stir in the green chiles, cilantro and 1 cup of the shredded cheese.
• Spoon into the baking dish and sprinkle with the remaining 1/2 cup shredded cheese. Bake for 20 to 30 minutes or until lightly browned and bubbly.
• Serve with your favorite dippers.

HATCH CHILE CON QUESO DIP

Steps:

• If using fresh chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Remove skins, stems, and seeds. Chop chiles, drain on paper towels, and set aside.
• In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, and salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more. Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
• Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
• Lower the heat to medium-low and add the cheeses, 1/4 cup at a time. Stir until cheese has melted completely before adding more cheese.
• Fold in the tomatoes and chiles. Taste and adjust seasoning. Sprinkle with cilantro and serve immediately with chips alongside.

SPICY HATCH CHILE QUESO BLANCO DIP

Steps:

• Grease bottom of the crockpot with butter.
• Combine the cream cheese, american cheese, remaining butter, green chiles and the peppers in the crockpot.
• Cover and cook on low heat for 45 minutes.
• Stir the mixture until well combined and then add a tablespoon of milk at a time until you reach the desired consistency.
• Cook for another 15-20 minutes, or until the cheese is completely melted.
• Keep cheese dip in crockpot on the warm setting until ready to serve.

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 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.

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.

CREAMY HATCH CHILE CHICKEN

Steps:

• Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
• Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.

CHILE DIP

Steps:

• In a 1 quart microwave proof bowl combine cheese and salsa. Heat in the microwave for 2 minutes on high heat (stirring halfway through) or until cheese is melted and hot. Serve with tortilla chips and red bell pepper spears.

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.