Tuesday, September 6, 2011

Creamy Roasted Hatch Chile Dip

It's late summer and the grocery stores in central Texas are filled with Hatch chiles. I just love the distinctive flavor of these spicy peppers from New Mexico!
What you need:
  • 2-3 roasted Hatch green chiles, seeded
  • 1 brick of cream cheese
  • 1/2 cup sour cream
  • 1/4 cup cilantro
  • 1/4 cup milk (add more milk to make salad dressing)
  • juice from a lime
  • 1 clove garlic
  • salt to taste
What you do:
Toss all ingredients in your blender.

Pulse until mixture is smooth.


It's easy to roast chiles! Place them under the broiler. The skin will blister and turn black (burnt&black= yummy). Turn the peppers to blister all sides. Place them in a plastic or paper bag for 15 minutes. Remove the skins (I'm strange and like the blackend skins so I keep them on).
Tip Junkie handmade projects


  1. I haven't had these specific peppers, but I like the black skin as well.

  2. Be still my heart! Hatch chilies are the best aren't they? Thanks so much for sharing this great recipe!


  3. I lived in Albuquerque, NM for 6 years and am totally addicted to Hatch chiles! When I went out there last year on vacation in Sept/Oct, I brought home a huge burlap sack of them to roast and share with family. We freeze them and use them all year long.

    1. Hatch chiles are the best!!! I always plan to freeze some peppers but end up eating them all.

  4. Hi, nice to meet you! wish you have a nice day, i'm selling them, if you care about them, let's pm me, sorry for disturbance.
    chung cư hh4 linh đàm
    làm kt3 hà nội
    làm kt3 hà nội
    kt3 hà nội
    chung cư vp7 linh đàm
    áo len nam