It’s Hatch Chile season! Hatch Chilies have a cult like following and if you’ve never heard of them you’re going to hear everything about them for the next two months. Hatch Chilies are a big deal! Their limited season makes them only available for a few weeks in August and September and for it to be considered a true Hatch Chile is must be grown in Hatch, New Mexico. Just like for tequila to be tequila it must be produced in Jalisco. People flock to Hatch every year to grab a 20lb plus bag of chilies to bring home to freeze so they’ll have enough to get them through until the next season.
My friends at Melissas Produce gave me a bag of roasted chilies from their trip to Hatch last year. What a treat! I’ve made hatch chile grilled cheese sandwiches, hatch chile pizza, hatch chile scramble and hatch chile nachos. I’m not the only one that has fallen in love with Hatch Chilies. Melissa’s LOVES their Hatch so much they even wrote a cookbook titled, Hatch Chile which you can find here.
Todays recipe is a Hatch Chile Dip. It has just the right amount of spice to keep you coming back for more and more and more. It’s a bit addicting and I don’t know if it’s the spiciness or the flavor of the chili but whatever it is, it’s freaken delicious. Grab your ingredients and then scroll all the way down to watch the step by step video I made for you guys. If you have any questions please feel free to leave them in the comment section.
3-4 Roasted Hatch Chilies
1 cup Sautéed Mushrooms
10 oz. Spinach
1/4 cup Mozzarella
1/2 cup Parmesan Cheese
1/2 cup Mayonaise
1/2 tsp. Hatch Chile Powder
Slice up the mushrooms and sauté in olive oil. Don’t forget to wash them first even under the shrooms because there’s always a bit of dirt underneath.
If you’re using frozen spinach let it thaw and then squeeze all the water out before adding it to the mix. If you are using fresh spinach then sauté the spinach in water and measure out 10 oz.
Mix all the ingredients together and fold into a greased baking dish. Bake for 20 minutes at 350 degrees.
The dip can be served in the baking dish-careful because it’s hot, or plated in a smaller bowl. I like to use plain wheat crackers so the dip can be the star of the show. Look at how well it came together.
The Hatch Valley Chile festival is coming up in September and it sounds like a hellofalotta fun, click here.
WATCH DIY VIDEO. Happy Cooking and Happy Eating!