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.