If you’re a New Mexican, chances are pretty high that you’ve spent serious time speculating why the rest of the country doesn’t eat Hatch Valley green chile on everything; well, that and why New Mexican sand-flecks have the god-like ability of finding unsuspecting retinas. This green chile dip is a New Mexican staple and something the world needs to know about.
So, here we are…
World, Hatch Valley green chile dip. Hatch Valley green chile dip, the world.
- sour cream
- Hatch Valley green chile or green chile salsa
- granulated garlic
- minced onion
- chives [fresh or dried]
Let’s not overcomplicate this Hatch Valley green chile dip. It’s a simple matter of measuring out the ingredients, placing them into a properly sized bowl, and then stirring it all together.
I mean, if you’ve stirred paint, and measured ANYTHING before, you’ve got all the credentials you need to make this fantastic dip.
After you’ve thrown everything into a fancy bowl and given the dip the ole stir-o-roo, garnish your dip with some more fresh green chile or chile flakes. I LOVE LOVE LOVE Flatiorns Green! Garnish your Hatch Valley green chile dip with that, and not only will you kick up the spice, but it’ll also be worthy of your next social post.
Cover, then let that dip sit overnight in the fridge, so the flavors have time to make friends with each other.
Can I make this Hatch Valley Green Chile Dip with red chile instead?
Do I have to let this dip sit in the fridge overnight?
It’s wayyyy better the next day, BUT if you’re in a time pinch you can eat this pretty much right after stirring. Again, it’s better the next day. You’ve been warned.