7 Layer Hatch Chile Dip
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
- 10.5 oz jar Roberts Reserve Two Bean Hatch Pepper Dip
- 1 large avocado
- Juice of 1/2 lime
- ~1/2 jar Central Market Hatch Chile Salsa Verde
- Shredded Monterrey Jack Cheese
- Sour cream or plain yogurt
- 2 large hatch chiles, roasted, seeded, and chopped
- 3 roma tomatoes
- 1/3 cup chopped red onion
- Small handful cilantro
- In a wide dish or pie plate, evenly spread the bean dip.
- Smash the avocado with some lime juice and a generous pinch of salt and spread over the beans.
- Spoon the salsa verde over top and sprinkle with a layer of cheese.
- Spread the sour cream over the cheese and sprinkle the roasted chiles over top.
- In a small bowl, stir the tomatoes, red onion, and cilantro together with a pinch of salt.
- Spread pico de gallo evenly over the top of the dip.
- Serve cold with tortilla chips.