We’ve finally turned up the heat here in Colorado. Summer is here and we’re having our first 90 degree temps, so how about turning up the heat for a fabulous little appetizer…Hatch Green Chile Dip. Luscious and velvety with cream cheese, yogurt and mayo, and spiced up with lots of chopped Hatch Green Chile and Chimayo chile powder, this pairs perfectly with some blue corn tortilla chips.
A note about Chimayo Chile powder. It’s hard to find. It’s a powder produced from chile grown in Chimayo, New Mexico . It is distributed by the Chimayo Chile Project an organization dedicated to preserving the strain of chile and keeping the cultural assets alive in the historic town of Chimayo. A particular strain of chile that may have been brought here by Spaniards in the 1500s, it almost became extinct a few years ago. There is nothing like this unique product and I’ve even been told that red chile powders can be labeled as Chimayo…even though not authentic. I enjoyed reading this article from Eating Well after I purchased my Chimayo from a Hatch roasting stand last Fall. Authentic? Guess I’ll never know unless I drive to Chimayo and buy it there.
With that said, Ancho chile powder will work for this.
You’ll find this easy recipe below, but first lets drink some wine.
- 5 Roasted Hatch Green Chile some skin, and seeds removed with your hands and chile's chopped
- 8 ounces Cream Cheese room temperature
- 1/4 cup Plain Greek Yogurt
- 1/4 cup Mayonnaise
- 1 clove Garlic chopped
- 1/2 teaspoon Chamayo Chile Powder or Ancho Chile Powder
- 1/2 teaspoon Onion Powder
- 1/8 teaspoon salt
With a fork, blend cream cheese, yogurt and mayonnaise until smooth. Add garlic, Ancho chile powder, onion powder and Hatch Green chile and mix well. Save a teaspoon of the Hatch green chile for garnish. Taste and adjust seasonings. I added more Ancho chile powder to make it spicier.
Refrigerate overnight. Sprinkle with a pinch of ancho chile powder and serve with tortilla chips.
Hatch Chile Dip …It’s what’s for an Appetizer.