Sunday, August 18, 2013

It's Hatch Chile Time: Green Chile, Cheese and Onion Dip

I had planned to slip my next Something From Nothing post into this slot, but then an emergency happened, so that post will have to wait just a couple more days.  The emergency I'm speaking of came in the form of a large drum of Hatch chiles roasting outside my local Whole Foods. How the heck did it get to be Hatch chile time? Seems like it was just the end of school and then the 4th of July and now wham-o, it is almost September.

This kind of threw me into a mild panic because as much as I love late summer's Hatch chiles, I love mid summer more, and Hatch chiles mean fall is coming.  I think one reason I get so excited about them is that our fresh produce season is so short, so when good, fresh things show up in the produce section, I celebrate it.

If you're not quite sure what the big hullabaloo is all about, Hatch chiles are peppers that are grown in New Mexico's Hatch Valley which stretches north and south along the Rio Grande River.  The soil and growing conditions in this area contribute greatly to the consistent and desirable flavor of these chiles which range in heat from mild to quite hot.

So, OK, I'll get a grip on myself and come to terms with the fact that fall is around the corner.  That means that I have lots of good summer recipes to blog about and not much time to do it, so I better get busy.

One of my favorite recipes that really combines some of the greatest things about this time of year is my favorite little green chile dip.  This dip is a harmonious combination of roasted Hatch chilies, Gilroy garlic, green onions, sharp cheddar cheese and cilantro, all stirred in a smooth and creamy sour cream mixture. We really love this stuff and I think you will too.  So grab a handful of chiles and get roasting!

Green Chile, Cheese and Onion Dip

2 medium size green chiles (Hatch, Anaheim or Fresno), approximately 4 ounces
3 ounces cream cheese, room temperature
3 tablespoons mayonnaise
2/3 cup sour cream
2 green onions, light and dark green parts thinly sliced across
1 small bunch cilantro, stems removed and finely chopped (about 1 packed tablespoon)
1 large garlic clove, crushed
1/4 teaspoon freshly squeezed lime juice
1/4 teaspoon ground cumin (I love toasting cumin seeds then crushing them)
1/2 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
1/2 cup grated cheddar cheese

Place chiles on the flame of a gas grill or gas burner on a stove. This can also be done by placing them on a non-stick pan under the broiler element of the oven.  Watching carefully, cook until the outside skin blisters and turns black, turning them to cook on all sides.

Remove and place hot chiles in a paper or plastic bag to steam for 5 minutes or so.  As soon as the charred skin becomes soft, remove the chiles from the bag and gently scrape off the skins with the edge of a knife.  Chop chiles; set aside.

Place cream cheese, mayonnaise and sour cream in a medium size bowl.  Add the chopped chiles, onions, cilantro, garlic, lime juice, cumin, salt and pepper; stir well.   Fold in cheese. Cover and refrigerate at least 30 minutes.

Serve with vegetables or chips.


Nancy said...

What a shock -- you and I are on the same page! The smell of those roasting Hatch chiles gets me every year! I am soooooo going to try to your dip this week -- got the roasted chiles in my fridge for salsa verde, but there are plenty for your awesome dip. If not, I am running to the grocery store!

Angela said...

Swoon. I feel the same way about summer ending, but I get pretty excited about the smell of roasting Hatch chiles--and I could easily eat that whole bowl of dip. Easily.

Lea Ann (Cooking On The Ranch) said...

I bought a half bushel yesterday. I made a big pot of green chile and have packages of green chile's in my freezer. Thanks for this recipe. I'll be trying this one very soon.

Velva said...

My son recently moved to Texas and just bought a huge Ziploc bag of hatch chiles. He seemed surprised when I told him that these chilies were not as easily accessible here in the South.

I have read so much about them and I have yet to try them. This dip looks awesome.

I am going to share this post with my son.


Barb | Creative Culinary said...

I decided to try the farmers market after we parted ways on Sunday and they had bags of roasted chiles. Very pricey bags as a matter of fact. I need to hike on over to get some and do my own roasting!

Glad I went though...last minute and one stand does a $10 fill your bag special; was so worth it; I've got a counter full of corn, plums, squash, tomatoes, eggplant and potatoes. Next time?

Ms Lemon of Make Mine Lemon said...

I have heard so much about these I need to try them. Your dip looks so good.

btw, I just pinned your French cake. It looked like my kind of cake - probably with cherries instead of the prunes.

Danielle D'Ambrosio said...

OMG this looks soooo good!!!!

Holly @ said...

Thank goodness you and Lea Ann too are blogging about hatch chiles so I know what to do with the 3 lbs of them I bought at Costco today. How have I been in CO 6 years and never roasted these chiles?

Ansh| Spiceroots said...

It was a hatch chilli day here at my home too. I have a few left and was planning on roasting those. I will make this dip!

Yvette said...

I grew up eating Hatch chile! Love, love, love it! But I also love Mira Sol chile from Pueblo. I think it would be fun to do a taste challenge and test them out. Your recipe sounds super addicting (in a god way).

Debra Eliotseats said...

This is making me wistful for fall. What a great dip!

Mary Spilman said...

We don't get Hatch chilies here, but I am definitely trying this with a substitute.

Kitchen Riffs said...

I just got back from the supermarket - and they just got in Hatch chilies. So now, of course, I have a boatload. Love the look of this dip - such great flavor. Definitely something I need to make. Thanks so much.

Simply Sweet Justice said...

Mmm, I'm making this for a BBQ - thanks for sharing! I know it will be a hit. :)

Amy said...

I love onion dip to start with! The addition of Hatch Chile is just divine and add so much more flavor!

Cameron said...

For those of you who live far away from NM and don't have access to fresh chiles look for Bueno brand roasted green chiles in your grocer's freezer section. about $4 for 13oz

I'm using them to make this dip for a football game this afternoon!