Smoked Hatch Chili Dip

🧂 Ingredients

• 2 Hatch Chile’s

  roasted
• 1/2 Yellow Onion

  diced small
• 1 tbsp. Minced Garlic
• 8 oz. Cream Cheese
• 4 oz. Sour Cream
• 2 tbsp. Spicy Mustard
• 2 cups Shredded Cheddar Cheese
• 3 tbsp. Pork Rind Panko Crumbs

Instructions

• 1 Roast your two hatch chilies and blister the skin. Let them sweat in a bag to
  easily remove the skin. Cut out the stem, seeds, and inside pith then dice into
  small pieces and set aside.
• 2 Dice up the onion and garlic and saute until translucent and combine with the
  peppers.
• 3 In a bowl, add the softened cream cheese, sour cream, spicy mustard, and veggie
  mixture. Add in the cheese and then fold it together to combine.
• 4 Pour the mixture into a 6 inch skillet or foil pan and spread it evenly. Add the
  pork rind crumbs over the top.
• 5 Preheat the grill for indirect heat to 300 F and set it for indirect heat. Cook
  the hatch chile dip until the cheese is melted and it looks bubbly, about 30
  minutes.
• 6 Remove from the heat and let rest for 5-10 minutes. Serve with keto tortilla
  chips or you favorite low carb dipper.

Nutrition Info