Whether you are watching the big game or you just want a snack, this Hatch Chile Dip will satisfy you and your guests.
Yes, I am well aware that football season has not officially started. But my boys are already in the football mood with the preseason games and playing Fantasy Football with their cousins.
Since my husband and I do not let these young brains play contact football, we stick with flag football. Oh yeah, fall is hear and football fever has hit my house!
From now ’til the end of the season, we will be rotating from our house to another watching the games, hanging with friends and family and eating, eating, eating. Luckily, the kids get a little bored during the game and they run out to play a quick football game, imitating the players they know and admire.
It is still Hatch Chile season! I’ve used the last of my mild Hatch chile’s from Melissa’s Produce to whip up this dip. I made it right before a picnic I was supposed to attend and wasn’t too impressed with it.
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I stuck it in the fridge and forgot about it. Then 3-4 days later I remembered my dip and tasted it again. Totally different! A few days of letting the flavors meld together made a huge difference.
Happy dance!
Want to try more Hatch chile recipes? Try my chicken chile verde, Hatch chile chocolate chip cookies, instant pot pulled pork chile verde, hot corn dip and my pulled pork chili.
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Hatch Chile Dip
Ingredients
- 2 hatch chiles mild or spicy
- 5 oz cream cheese softened
- ¼ cup yogurt plain Greek
- ¼ cup mayonnaise
- 1 garlic clove crushed
Instructions
- Wash chiles and pat dry.
- Heat a non-stick skillet over medium high heat and place chile inside
- Cook chile and turn chile over until all sides are browned, about 15 minutes.
- Place hot chile in a thick heat-proof bag and loosely fold over to close.
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. - Peel the chile, remove the seeds and dice.
- In a medium-sized bowl, place cream cheese, yogurt and mayonaise. Whip together with a hand-blender until smooth.
- Mix in chopped hatch chiles and garlic.
- Cover the dip and refrigerate over night or up to 5 days. The hatch chile flavor enhances the longer the dip refrigerates.
- Serve dip at room temperature.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
I forgot the hatch chilies. Nooo! I was hungry…. now I’m starving! The hatch chile dip looks good.
Dude! How could you?! I will have to make some for you the next time you visit us.
I love dip recipes! I’m not very creative and I always rely on everyone’s recipes! 😉
Great dip for football, or any, season! I’ve frozen a bunch of roasted Hatch chilies, so I could even make this for the super bowl. 😉 Super recipe – thanks.
I love hatch chiles, great idea to turn them into a dip!
ha! So you just left it standing and the flavors were better after a few days? Who would have thought of that. Nice on Laura!
In all honesty, Helene, I stuck it in the fridge and forgot all about it! hee! hee! Then I saw it and realized I wanted to fix it, so I sampled it again and Mmmmmm….!
Definitely the perfect dip for football season! YUM!