CHEESY HATCH GREEN CHILE DIP

It’s late summer, and just when you thought it was all over…in come the Hatch chilies from New Mexico.  They have a super short August-September growing season, and they’re the creme-de-la-creme of the chile world.  True Hatch chiles are prized for their fabulous flavor, and they can only be grown in the valley around Hatch NM, so that makes them extremely special, and rare.   During the season you *might* be able to find them fresh if you’re lucky, (if you live in California, Arizona, or New Mexico) but don’t worry, you can buy them all year round already roasted.  I got mine from The Hatch Chile Store straight from the source.  They were delivered roasted and ready to use, in both mild and hot varieties.

Ingredients

• 1 cup chopped mild roasted Hatch chilies
• 1/2 cup chopped roasted hot Hatch chiles
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cups shredded Monterey Jack Cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 2 tsp Worcestershire sauce
• 3/4 tsp salt
• 3/4 tsp fresh cracked black pepper
• Tortilla chips for serving

Instructions

set oven to 375F

1. Put all the ingredients --- except the tortilla chips --- into a large mixing bowl. Mix well. Make sure all the elements are well combined.
2. Spread the mixture into a casserole dish. Spread out so it is an even depth. If you like you can sprinkle a few more of the chopped chilies across the surface.
3. ...........

For full instruction please see : https://theviewfromgreatisland.com

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