Go Back
–+ servings
Print

Hatch Chile Cream Cheese Spread

Hatch chilies and cream cheese are the perfect match in this easy appetizer perfect for Labor day.
Course Easy Appetizer Recipes
Cuisine American
Keyword appetizer, Food, hatch chile, hatch chilies, hatch pepper, labor day, Labor day recipes, Recipe, snack
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6 Servings
Calories 144kcal

Ingredients

Ingredients:

  • 4 hatch chile peppers washed and dried
  • 8 ounces cream cheese softenend
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon granulated garlic or garlic powder

Instructions

  • Preheat oven broiler with the rack 6 inches away from the top of the oven. Line a baking sheet with aluminum foil and place the chilies on baking sheet. Broil for 6 - 10 minutes per-side or until the chilies are blackened.
  • Transfer blackened chilies to a brown paper bag and close tightly. Allow the peppers to sweat for 15 minutes.
  • Using gloves, carefully remove the skin, seeds and stem of the roasted peppers. Chop.
  • Use a hand held mixer to whip cream cheese until smooth. Fold in other ingredients. Cover and refrigerate for at least 30 minutes.
  • Serve with crackers, vegetables bread or bagels.

Notes

Nutrition information for estimation purposes only. 

Nutrition

Calories: 144kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 340mg | Potassium: 54mg | Fiber: 1g | Sugar: 3g | Vitamin A: 509IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg