Creamy Roasted Hatch Pepper Dip Recipes
MARY'S ROASTED RED PEPPER DIP
This is a HUGE hit at all of my parties!!! With kids, as well as adults...and it is very easy to make!!! Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.
Provided by DOREENB
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 32
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
- Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 1 g, Cholesterol 19.8 mg, Fat 11.1 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 224.1 mg, Sugar 0.2 g
CREAMY PEPPER DIP
This is a wonderfully versatile recipe. I first tested it as a vegetable dip with vegetables, potato chips or bread sticks...but my favorite use is a topping for baked potatoes in place of sour cream.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, mayonnaise, buttermilk and seasonings until smooth. Chill until serving. Serve with vegetables and/or potato chips.
Nutrition Facts : Calories 257 calories, Fat 27g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 435mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CREAMY ROASTED HATCH PEPPER DIP
This zippy dip will have your mouth singing for more! Roasted Hatch green chiles, jalapeno peppers, and creamy ranch dressing combine to make the perfect dressing for salad and a dip to die for! Let it rest for a mouth-watering melding of heat and creaminess!
Provided by CHRISPENTINA
Categories Dips and Spreads
Time 1h30m
Yield 16
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place Hatch chile peppers cut-side down on the prepared sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine Hatch chile peppers, ranch dressing, sour cream, cilantro, jalapeno pepper, lime juice, and salt in a blender; puree. Refrigerate until flavors are intensified, at least 1 hour.
Nutrition Facts : Calories 137.5 calories, Carbohydrate 3.9 g, Cholesterol 9.3 mg, Fat 13.2 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 257.5 mg, Sugar 2 g
HATCH CHILE SALSA
You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!
Provided by COOKINGQUEEN75
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.4 g, Fiber 2.4 g, Protein 2.7 g, Sodium 178.2 mg, Sugar 4.9 g
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