Let’s Get Cooking!
- Broil the Chiles: Preheat your broiler. Place Hatch chiles on a baking sheet and broil for about 5 minutes per side, until charred and blistered. Transfer to a plastic bag and let steam for 10 minutes to loosen the skin.
- Prep the Chiles: Once cooled, peel, remove stems and seeds, and chop the chiles.
- Combine Ingredients: In a bowl, mix cream cheese, Monterey Jack cheese, garlic, salt, and pepper until smooth.
- Fold in Chiles: Gently fold in the chopped chiles.
- Serve: Transfer to a serving dish. Garnish with extra chiles or cheese.
- Enjoy! Serve immediately with tortilla chips, crackers, or veggies.
Frequently Asked Questions
Q: Can I make this ahead? A: Yes! Refrigerate until ready to serve.
Q: How to store leftovers? A: Store in an airtight container in the refrigerator for up to 3 days.
Q: How to reheat? A: Bake at 350°F (175°C) for 15 minutes, or microwave in short bursts, stirring occasionally.
Enjoy!
This Hatch Chile Dip is a crowd-pleaser, perfect for sharing and making memories. Enjoy!