Creamy, smoky, spicy… this is the perfect dip for late summer while Hatch chiles are available. If you can’t get Hatch chiles, don’t despair. You can make this with poblano or banana peppers, or simply bell peppers. Serve it with chips or veggies.
I did a series on Hatch chiles last year, so if you missed it, check out scalloped potatoes with roasted Hatch chiles, twice-baked Thai green curry potatoes, sweet-hot green curry with plantains, peas, and carrots, and stuffed Hatch chile peppers with cilantro-lime cream sauce.
vegan, gluten-free, low-sodium, reduced-sugar diets