Ahhhh….finally. The temperatures are ever so slightly staring to dip below scorching, football season is among us, school is in session and if you've been to the local farmers markets lately- you know that also means hatch green chiles are being fired up and roasted to perfection!
Bring the heat with this delicious, zippy green chili dip for your next football watch party!
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Place Hatch chile peppers cut-side down on the prepared sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Combine Hatch chile peppers, ranch dressing, sour cream, cilantro, jalapeno pepper, lime juice, and salt in a blender; puree. Refrigerate until flavors are intensified, at least 1 hour.