- 6 Hatch chile peppers, halved and seeded
- 1 1/2 cups ranch dressing
- 1/2 cup sour cream
- 1/4 cup cilantro leaves
- 1 jalapeno pepper, seeded
- 1 lime, juiced
- 1/4 teaspoon salt
- 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.
05/04/2018
recipepes.com
Creamy Roasted Hatch Pepper Dip, recipe
PT15M
PT1H
5
455 calories
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