Let’s Get Cooking!
- Preheat your broiler to high. Place Hatch chiles on a baking sheet and broil for about 5 minutes per side, until charred and blistered.
- Transfer chiles to a plastic bag; let them steam for 10 minutes to loosen the skin. Peel, remove stems and seeds, and chop.
- In a bowl, combine cream cheese, Monterey Jack cheese, minced garlic, salt, and pepper. Mix until smooth.
- Gently fold in the chopped chiles.
- Transfer to a serving dish. Garnish with extra chiles or cheese.
- 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: Refrigerate in an airtight container 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 often.
Enjoy!
This Hatch Chile Dip is sure to be a crowd-pleaser. Make it your own, share it with loved ones, and enjoy the delicious memories it creates!