Creamy Roasted Hatch Pepper Dip
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Ingredients1 h 30 m servings 137 cals
Original recipe yields 16 servings
- 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.
Per Serving: 137 calories; 13.2 g fat; 3.9 g carbohydrates; 1.1 g protein; 9 mg cholesterol; 258 mg sodium. Full nutrition
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