CREAMY HATCH GREEN CHILE DIP

CREAMY HATCH GREEN CHILE DIP 8 oz cream cheese, softened 1 cup sour cream 8 Hatch green chiles, roasted, skins and seeds removed, divided 1/2 teaspoon ground cumin 1/2 teaspoon onion powder 1/2 teaspoon garlic powder salt and pepper tortilla chips, for serving Place the cream cheese in a food processor and process until smooth. Add the sour cream and pulse to combine. Roughly chop 6 of the chiles and add them to the processor along with the cumin, onion powder and garlic powder. Process until smooth. Transfer the dip to a bowl. Chop the remaining 2 chiles. Stir into the dip. Taste, and add salt and pepper as needed. Refrigerate the dip until ready to serve. Serve with tortilla chips. NOTES If you don’t have a food processor, you can finely chop the chiles – the dip just won’t be as smooth.