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CORN AND HATCH CHILE DIP

Cook Time: 20 minutes

Servings: 6

Ingredients

  5 roasted Hatch chiles, skin and seeds removed

  8 oz cream cheese, softened

  8 oz sour cream

  3 tbsp ranch seasoning

  3 cups corn kernels

  8 oz shredded Monterey Jack cheese shredded

  4 oz shredded cheddar cheese

  ¼ tsp salt

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Directions

Position over rack to the top level near the broiler. Place chiles on a baking sheet and place under the broiler until charred and blistered, about 3 minutes. Flip and repeat until chiles are fully blistered. Transfer chiles to a bowl and cover tightly with plastic wrap. Allow chiles to steam in the bowl for 10 minutes then remove the outer peel from the chiles. With a knife, slice the stem off the chiles then remove the seeds. Chop chiles and set aside until needed.

Preheat oven to 425°F. Chop chiles.

In a large bowl, combine cream cheese, sour cream and ranch seasoning and stir until smooth. Add corn, cheese and chiles. Pour into an oven safe dish and bake for 25 minutes.

Serve immediately with baguette slices.