Let’s Get Cooking!
- Roast 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 them steam for 10 minutes to loosen the skin.
- Prep the Chiles: Peel, seed, and chop the chiles.
- Combine Ingredients: In a bowl, mix cream cheese, Monterey Jack, garlic, salt, and pepper until smooth.
- Fold in Chiles: Gently fold in the chopped chiles.
- Serve: Transfer to a serving dish, garnish (optional), and serve 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 occasionally.
Enjoy!
This Hatch Chile Dip is a crowd-pleaser, perfect for sharing and creating lasting memories. Make it your own and enjoy!