Hatch Chile Spinach Dip
Serves: 4 as a side
 
Ingredients
  • 2 Hatch chiles, roasted*, skinned, seeded and chopped
  • ½ cup corn kernels (fresh or frozen/defrosted)
  • ¼ cup finely chopped shallots or green onions
  • 1 clove garlic, minced
  • 10 ounces frozen chopped spinach, thawed and squeezed dry (I do this in a nut milk bag or thin clean kitchen towel)
  • ½ cup plain, unsweetened Greek yogurt
  • ½ cup Vegenaise or mayonnaise (I use soy-free Vegenaise.)
  • ⅔ cup grated Pecorino or Parmigiano Reggiano cheese
  • 4 ounces Mexican cheese blend or Oaxaca cheese, shredded
  • Sea salt and pepper to taste
Instructions
  1. Preheat the oven to 375 F degrees.
  2. Place all the ingredients in a large bowl and toss until well combined.
  3. Transfer to a 9 or 10-inch baking dish and bake for 20-25 minutes, until warmed through and cheese is melted. Serve immediately with tortilla chips.
Notes
*I like to roast the peppers over a gas flame until the skin is charred on all sides. Let the peppers steam in a bowl, covered to allow them to soften before peeling the skin off.

You can also use fresh spinach in this recipe. Start with 10 ounces of fresh and steam it in a large pan until wilted. It will reduce a lot! Allow to cool slightly and squeeze excess moisture with your hands or a nut milk bag.
Recipe by Pamela Salzman at https://pamelasalzman.com/hatch-chile-spinach-dip-recipe/