Description
Creamy, cheesy, and packed with smoky Hatch chile flavor, this one-pan dip is the ultimate crowd-pleaser. Perfect for parties, game days, or indulgent snacking!
Ingredients
Scale
- 4–5 Hatch chiles, roasted, peeled, and diced
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 2 scallions, thinly sliced (plus extra for garnish)
- 1 garlic clove, minced
- 1/2 tsp lime zest
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: fresh cilantro for garnish
Instructions
- Roast the Chiles: Roast the Hatch chiles over an open flame or under a broiler until the skin is charred. Place them in a covered bowl to cool, then peel, deseed, and dice.
- Prepare the Skillet: Preheat your oven to 375°F (190°C). Heat olive oil in a cast-iron skillet over medium heat. Add scallions and garlic, sautéing until fragrant (about 2-3 minutes).
- Melt the Cheeses: Lower the heat and stir in cream cheese until melted. Add shredded cheddar and Monterey Jack, stirring until smooth.
- Combine Ingredients: Mix in sour cream, diced Hatch chiles, and lime zest. Season with salt and pepper to taste.
- Bake: Smooth the top and bake in the preheated oven for 10-15 minutes, until bubbly and lightly golden on top.
- Garnish and Serve: Remove from the oven, let it cool slightly, and garnish with extra scallions or cilantro. Serve with tortilla chips, veggies, or crackers.
Notes
- Roasting Hatch Chiles: Properly roasting the chiles is essential to bring out their smoky flavor. Be sure to char the skin completely and let them cool covered, as this makes peeling much easier.
- Cheese Melting: Use freshly shredded cheese instead of pre-packaged shredded varieties. Freshly shredded cheese melts more smoothly, resulting in a creamier dip.
- Adjusting Spice Levels: Hatch chiles vary in heat. Taste your chiles before adding them to the dip and adjust the spice level with additional chiles or sour cream to suit your preference.
- Prep Time: 15 MIN
- Cook Time: 20 MIN