Hatch Green Chile Cheese Dip
Hatch Green Chile Cheese Dip is a creamy dip with Greek yogurt, mayonnaise and cream cheese. Spicy with Chimayo chile powder and Hatch green chili peppers. Grab a blue corn chip and take a dip in this Southwestern appetizer recipe.
Servings 6
Calories 210kcal
Ingredients
- 5 Hatch Green Chile roasted, seeds and skin removed, chopped. About 1 cup chopped. Save 1 Tablespoon for garnish.
- 8 ounces Cream Cheese room temperature
- ¼ cup Plain Greek Yogurt
- ¼ cup Mayonnaise
- 2 medium Cloves of Garlic fine diced
- ½ teaspoon Chimayo Chile Powder or Ancho Chile Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Kosher salt
Instructions
- With a fork, blend cream cheese, yogurt and mayonnaise until smooth.
- Add garlic, red chile powder, onion powder and Hatch Green chiles and mix well. Taste and adjust seasonings. I added more chile powder to make it spicier.
- Garnish with reserved Tablespoon of chile peppers.
- Refrigerate at least two hours or overnight. Serve with sturdy Blue Corn Tortilla Chips.
Notes
Tips For Success
- Use a Medium heat chile pepper for this dip. The warms and flavor will enhance the over-all flavor of the dip.
- This is a sturdy dip, so a sturdy chip is required. Blue Corn Tortilla Chips are my choice. Blue corn chips are less starchy than yellow or white corn chips, which makes them more filling. They're also a bit sweeter in flavor and I always find them sturdier. If you've never grabbed a bag, give them a try.
- Use your fingers to sprinkle a little New Mexico red chile powder over the tip. It will simply bring a little pop of texture and color. Not to mention a little bit of that earthy heat.
- Allow one hour for the cream cheese to come to room temperature.
Nutrition
Calories: 210kcal | Carbohydrates: 5g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 360mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 557IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg