Bacon Hatch Chile Dip
User Reviews
5
Bacon Hatch Chile Dip
Description
Bacon Hatch Chile Dip features a creamy base made by cooking a roux of butter, flour, and seasonings, then whisking in milk to create a béchamel sauce. This sauce is blended with smoked Hatch chile sauce, diced Monterey Jack cheese, and crispy bacon. The mixture is transferred to an ovenproof dish, topped with additional cheese and bacon, and baked until bubbly and lightly browned. Fresh cilantro is added as a garnish to complement the rich and smoky flavors.
The texture is smooth and cheesy with pockets of savory bacon adding crisp contrast. The Hatch chile sauce provides a mild heat and subtle smokiness that balances the richness of the cheese and cream sauce. Baking it allows the cheese to melt thoroughly and develop a golden crust on top.
Serve this dip warm with crunchy corn tortilla chips for dipping, making it suitable as a party appetizer or snack. The combination of smoky, cheesy, and spicy flavors makes it a flavorful addition to casual gatherings.
Ingredients
- 5 trips Bacon crumbled, cooked, crispy, thick cut
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- 1 cup milk
- ¾ cup Hatch chile sauce
- 5 ounces Monterey jack cheese divided
- 2 tablespoons cilantro chopped plus extra for garnish.
Instructions
- Preheat the oven to 375°. Spray a 2 cup oven proof casserole dish with vegetable spray and set aside.
- Cut 4 ounces of the cheese into small 1/4" cubes and set aside. Grate the remaining 1 ounce of cheese and set aside.
- In a small saucepan, melt the butter over medium high heat. Add the flour, salt, pepper and onion powder and whisk, stirring constantly to blend. Cook for one minute until fragrant and bubbly.
- Add the milk a little at a time, whisking constantly until it's completely incorporated and continue whisking until the bechamel sauce comes to a boil. Cook for one minute, until the sauce is thickened and remove from heat.
- Stir in the hatch chile sauce, chopped cilantro, cubes of monterey jack and all but 2 teaspoons of the bacon. Transfer to the prepared baking dish and bake and top with the remaining grated cheese and bacon crumbles. Bake for 20 minutes or until oozy and bubbly.
- Sprinkle fresh cilantro on top for garnish and serve with corn tortilla chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 373mg | 16% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 373IU | 7% |
| Calcium | 222mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
