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.

Enjoy!

PS-
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).