Best New Mexico Green Chile Dip Recipes

Creamy Hatch Green Chile Dip image

Provided by Deborah Harroun

Categories Dip

Time 10m

Number Of Ingredients 8

8 oz cream cheese, softened
1 cup sour cream
8 Hatch green chiles, roasted, skins and seeds removed, divided
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper
tortilla chips, for serving

Steps:

Place the cream cheese in a food processor and process until smooth. Add the sour cream and pulse to combine.
Roughly chop 6 of the chiles and add them to the processor along with the cumin, onion powder and garlic powder. Process until smooth. Transfer the dip to a bowl.
Chop the remaining 2 chiles. Stir into the dip. Taste, and add salt and pepper as needed.
Refrigerate the dip until ready to serve. Serve with tortilla chips.

New Mexico Green Chile Sauce image

Provided by samuel

Categories Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

6 ounces chili peppers, halved and seeded
3 tablespoons corn oil
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon salt

Steps:

Set oven rack 6 inches from the heat source and preheat oven's broiler.
Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
Broil in the preheated oven until the skin is heavily blistered and turning black, about 4 minutes.
Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
Heat oil in saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.