Thursday, January 7, 2016

Baked Fire Roasted Hatch Chile Pepper Dip

By now my followers all know that I live in Texas and we love any recipe that includes Chile Peppers.
Here's one more tasty Dip to add to my collection of favorites.

I use Hot Green Chiles, you can tone it down and use Mild if you're not used to the heat!

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 8" X 8" baking dish

2 - 4 oz. cans of Hatch Fire Roasted Diced Green Chiles, undrained.
8 oz. Cream Cheese, room temperature
1 C Sour Cream
2 C Shredded Sharp Cheddar Cheese
1 C Grated Parmesan Cheese, divided
1 C Seasoned Bread Crumbs
4 TBS Butter, melted
1 TBS Dried Cilantro
Tortilla Chips for serving.

In a large mixing bowl with a hand mixer:
Cream Cheese
Sour Cream
Mix well.

Cheddar Cheese
3/4 C Parmesan Cheese
Hatch Chiles
Stir by hand to combine well.
Spoon into the pan.

In a small mixing bowl:
Remaining Parmesan Cheese
Bread Crumbs
Stir to mix well with a blending fork.

Sprinkle evenly over the Pan.
Bake for 45 minutes.
Serve with Tortilla Chips.

Peace in the Kitchen!

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