This dip was something I made up on a recent IG live and I was not sure how it would turn out.  I knew it would be good enough to eat, but I was not prepared for how insanely delicious it was!!  I have made it several times since then and it is a new favorite.  Hatch chiles are in season right now and if you can find them, they are special.  Hatch chiles have a little heat, but they’re also kind of nutty and earthy. But when you roast them, they become almost sweet and smoky.  They are delicious and people buy cases of them right now, roast them, peel and seed them and freeze them to enjoy during the year.

Why you’ll love this hatch chile spinach dip 

• if you love my spinach artichoke dip, you might like this better!
• it’s like spinach-artichoke dip meets Mexican street corn;
• it can be prepped the day before and baked right before you want to serve it;
• it is so flavorful and can be eaten with chips, crostini, or raw vegetables;
• leftovers and be combined with beaten eggs and turned into a scramble or a frittata.

Ingredients 

• Hatch chiles – are grown in New Mexico. They are mild and I love adding them to pretty much anything. 
• Corn – fresh off the cob or frozen/defrosted (even fire roasted would be awesome)
• Shallot – shallots are mild and soften more quickly than onion; you can use green onion too
• Garlic – the edge from fresh garlic is great!
• Spinach – frozen/defrosted or lightly steamed from fresh
• Greek yogurt – keeps the dip lighter than using sour cream, but either works
• Mayonnaise – I like Vegenaise, a vegan mayo, but that’s just personal preference. Use whatever mayo you have.
• Parmesan cheese – one of my favorite ingredients and favorite cheeses.  It’s nutty and buttery and has great umami.
• Mexican cheese blend – optional and I only use a little, but you can use much more if you want this dip to be cheesy

How to make hatch chile spinach dip

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.

Tips 

• 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.

Substitutions 

• Hatch chiles – poblano/pasilla peppers
• Shallot – scallion or sauteed red onion or omit
• Mayonnaise – Vegenaise or vegan mayo
• Greek yogurt – sour cream, vegan sour cream, almond milk cream cheese

Other recipes you may like 

*Hot Spinach Artichoke Dip

*Spinach Artichoke Spaghetti Squash Boats

*Vegetarian Italian 7 Layer Dip

If you give this hatch chile spinach dip recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

 

 

 

 

 

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A post shared by Pamela Salzman (@pamelasalzman)

Hatch Chile Spinach Dip

Pamela

Print Recipe

Servings 4 as a side

Ingredients

  

1x2x3x

• 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

 

• Preheat the oven to 375 F degrees.
• Place all the ingredients in a large bowl and toss until well combined.
• 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.

Tried this recipe?Let us know how it was!