Hatch Chile Spinach Dip

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Servings: as a side

Author: Pamela

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

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.