Creamy Hatch Chile Dip

If you’ve had real hatch chiles before… I feel like the title should be enough to just suck you into making this. Hatch chiles mixed in with cream cheese,…

15min prep

6-8servings

The story This week's split

Method

To get the fresh corn off the cob: Start with a large and small bowl. Place the large bowl on the counter and set the small bowl upside down inside the large bowl (yes this seems weird). This will be your base for holding the ear of corn. Hold the corn on the small upside down bowl and run your knife down the side of the corn. Turn the corn and repeat until all the fresh corn kernels are removed. This method will ensure the kernels fall into your big bowl and not all over your kitchen floor. Trust me on this method!
Once the corn is off the cob, place it in the small bowl and set aside.
Add all the cream cheese to the large bowl. Use a spatula or wooden spoon to break up the cream cheese and smooth it out so that the ingredients can be incorporated. Add sour cream (if using) to thin the cream cheese a bit and make it easier to smooth out. (I’ve made it with sour cream and without and both are delicious.)
Add the corn back into the large bowl, along with hatch chiles, bacon, shredded cheese, green onions and cilantro or parsley. Stir to combine all the ingredients into the cream cheese. Add the ground pepper, stir and enjoy! Store in an airtight container.

Lindsay's note *You can easily do the cooking step ahead of time. Just cook a couple extra pieces of bacon in the morning and throw them in the fridge to use later when you make this dip. Gotta love thinking ahead! **If you don’t have access to hatch chiles, an easy substitute would be to throw in a can of green chiles instead. This is tasty served with tortilla chips or wheat thins. Or try out your own carrying vessel!

Method

From Lindsay's kitchen, 2019