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Creamy Hatch Chile Cream Cheese Dip

creamy hatch chile cream cheese dip - featured image

A quick and easy creamy dip featuring smoky roasted Hatch chiles blended with smooth cream cheese, perfect for parties and casual gatherings.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 34 medium roasted Hatch chiles, peeled and seeded
  • 1/2 cup sour cream
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt, to taste
  • Freshly ground black pepper, a pinch
  • Warm tortilla chips, for serving

Instructions

  1. Roast the Hatch chiles on a gas burner or under a broiler until the skin blisters and chars. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds, and roughly chop.
  2. Soften the cream cheese by leaving it at room temperature for about 30 minutes or microwaving for 15 seconds.
  3. In a food processor, combine cream cheese, sour cream, roasted Hatch chiles, lime juice, ground cumin, garlic powder, salt, and pepper. Pulse until smooth and creamy, scraping down the sides as needed. For chunkier texture, pulse less or mix by hand.
  4. Taste and adjust seasoning with more salt or lime juice as needed. Add cayenne or extra chiles for more heat if desired.
  5. Spread tortilla chips on a baking sheet and warm in a preheated oven at 350°F (175°C) for 5-7 minutes until crisp.
  6. Transfer the dip to a serving bowl and serve immediately with warm tortilla chips.

Notes

If dip is too thick, stir in a teaspoon of milk or more sour cream to loosen. Lime juice brightens the flavor and should not be skipped. Dip can be made ahead and chilled overnight; warm slightly before serving. For dairy-free version, use vegan cream cheese and coconut yogurt. Warm tortilla chips before serving to keep them crispy.

Nutrition

Keywords: Hatch chile dip, cream cheese dip, party snack, easy dip recipe, creamy dip, roasted chiles, appetizer