Hatch Chile Dip

Hatch Chile Dip

Whether you use mild or spicy hatch chiles, this dip is addictingly good and perfect for game day! Recipe by Laura Bashar of Family Spice



  1. Wash and pat dry:
    • 2 hatch chiles , mild or spicy
  2. Heat a non-stick skillet over medium high heat and place chile inside.
  3. Cook chile and turn chile over until all sides are browned, about 15 minutes.
  4. Place hot chile in a thick heat-proof bag and loosely fold over to close.
  5. The steam will continue to "cook" the chile and do not remove from the bag until it is cool enough to touch, about 90 minutes.
  6. Peel the chile, remove the seeds and dice.
  7. In a medium-sized bowl, whip together with a hand-blender until smooth:
    • 5 oz cream cheese , softened
    • 1/4 cup yogurt, plain Greek
    • 1/4 cup mayonnaise
  8. Mix in the chopped hatch chiles and add in:
    • 1 garlic clove , crushed
  9. Cover the dip and refrigerate over night or up to 5 days. The hatch chile flavor enhances the longer the dip refrigerates.
  10. Serve dip at room temperature.

Prep Time: 20 min
Cook Time: 20 min
Inactive Time: overnight-5 days
Difficulty: Easy
Servings: 6
Serving Size: 1/4 cup

Serving Suggestions: Serve with vegetables or your favorite dipping chip!