Mike's Hatch Green Chilie Dip

• 1 cup Hot Hatch Green Chilies peeled - 95% de-seeded - chopped - packed
• 2 cup Shreadded Motzerella room temp
• 1 cup Shreadded Mexican 3 Cheese room temp
• 1 packages 8 oz Philadelphia Cream Cheese room temp
• 1 cup Sour Cream
• 1/3 cup Fresh Cilantro rough chopped - packed - stems removed
• 1 can 10 oz ROTEL Tomatoes With Green Chilies fully drained
• 2 tbsp White Onions fine chop
• 2 tsp Fresh Garlic fine minced
• 1 tsp Onion Powder
• 1/4 tsp Mexican Oregano crushed
• 1/4 tsp Ground Cumin
• 1 tsp Green Chilie Powder see attachment for info

1. Peel your Hatch Green Chilies and remove about 95% of the seeds and chop.
2. Do not rinse chilies.
3. Authors Note: I've not tried this dish with canned green chilies, only roasted Hatch Chilies.
4. But, I'd imagine in a pinch, 1 cup canned - chopped chilies might work.
5. Mix together all ingredients and heat in the microwave just until you can blend it all well by hand.
6. For presentation purposes, bake this spicy dip 350 for 25 minutes or until bubbling in the serving dishes you intend to serve your guests in.
7. Individual ramakins or small cast iron skillets work well.
8. Or, a large, oven safe bowl if you're serving your guests communally.
9. Authors Notes: This dip also goes well on grilled cheese sandwiches and hamburgers.
10. Serve with tortilla chips and lime wedges to the side.
11. Garnish with fresh Cilantro.
12. Enjoy!

green chilies, motzerella room temp, cream cheese, sour cream, fresh cilantro, tomatoes, chop, garlic, onion, oregano, ground cumin

Taken from cookpad.com/us/recipes/349266-mikes-hatch-green-chilie-dip (may not work)