Hatch chiles are only in season for about 4-6 weeks every year in the August-September timeframe. Hatch chiles are grown in particular region in New Mexico and are less spicy than a jalapeno, and when roasted, they have a great earthy, smoky flavor. These peppers are great for enchiladas, soups, and dips. The peppers are roasted and diced for this dip, but the dip itself is best served at room temperature with chips or as a spread on sandwiches.
Ingredients:
4 hatch chiles
1 tablespoon olive oil
8oz brick cream cheese, softened to room temperature
1 cup sour cream
4 cloves garlic, minced
1 lime, zested and juiced
1 cup Sartori MontAmore, shredded
salt and pepper
3/4 teaspoon cayenne pepper
2 scallions, thinly sliced
Preparation:
1. Preheat oven to 375 degrees. Line a sheet pan with foil. Spread hatch chiles on the baking sheet and drizzle with olive oil. Roast for 20-25 minutes, turning peppers half way through.
2. Remove peppers from sheet pan and place in a bowl, tightly covering with foil or plastic wrap. Let peppers steam and cool for about 15 minutes. This will make it easier to peel the skins off.
3. De-skin and seed peppers. Dice remaining flesh and set aside.
4. In a medium bowl, mix cream cheese, sour cream, garlic, lime zest and juice, cheese, salt, pepper, and cayenne. Stir to combine.
5. Stir in diced hatch chiles. Top with scallions and serve!
Ingredients:
4 hatch chiles
1 tablespoon olive oil
8oz brick cream cheese, softened to room temperature
1 cup sour cream
4 cloves garlic, minced
1 lime, zested and juiced
1 cup Sartori MontAmore, shredded
salt and pepper
3/4 teaspoon cayenne pepper
2 scallions, thinly sliced
Preparation:
1. Preheat oven to 375 degrees. Line a sheet pan with foil. Spread hatch chiles on the baking sheet and drizzle with olive oil. Roast for 20-25 minutes, turning peppers half way through.
2. Remove peppers from sheet pan and place in a bowl, tightly covering with foil or plastic wrap. Let peppers steam and cool for about 15 minutes. This will make it easier to peel the skins off.
3. De-skin and seed peppers. Dice remaining flesh and set aside.
4. In a medium bowl, mix cream cheese, sour cream, garlic, lime zest and juice, cheese, salt, pepper, and cayenne. Stir to combine.
5. Stir in diced hatch chiles. Top with scallions and serve!