This Creamy Roasted Hatch Chile Dip is a tasty and rich appetizer that is great for people on keto diets. It has a lot of cheese, is rich, and tastes like roasted hatch chilies.
Ingredients: 2 cups roasted hatch chiles, peeled, seeded, and chopped. 8 oz cream cheese, softened. 1/2 cup sour cream. 1/4 cup mayonnaise. 1/2 cup shredded Monterey Jack cheese. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/4 teaspoon cumin. Salt and pepper to taste. Chopped fresh cilantro, for garnish optional.
Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine roasted hatch chiles, cream cheese, sour cream, mayonnaise, Monterey Jack cheese, Parmesan cheese, minced garlic, and cumin. Mix well until thoroughly combined. Season with salt and pepper to taste. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly. Garnish with chopped cilantro if desired. Serve warm with keto-friendly vegetables or low-carb chips.
Prep Time: 15 minutes
Cook Time: 25 minutes
Athlacca National School











