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.