Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This zippy dip will have your mouth singing for more! Roasted Hatch green chiles, jalapeno peppers, and creamy ranch dressing combine to make the perfect dressing for salad and a dip to die for! Let it rest for a mouth-watering melding of heat and creaminess!

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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
1 hr 20 mins
total:
1 hr 30 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

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  • 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.

Nutrition Facts

138 calories; protein 1.1g; carbohydrates 3.9g; fat 13.2g; cholesterol 9.3mg; sodium 257.5mg. Full Nutrition
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