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Dips have become a staple in contemporary cuisine, not only for their delightful flavors but also for their ability to bring people together. Whether served at parties, family gatherings, or simply enjoyed as a snack at home, dips offer endless possibilities for creativity and flavor exploration. Among the myriad of options available, the Spicy Hatch Chili Eggplant Dip stands out as a unique, flavor-packed choice that can elevate any culinary occasion.

Spicy Hatch Chili Eggplant Dip

Discover the burst of flavor in the Spicy Hatch Chili Eggplant Dip, a perfect addition to any gathering. This creamy and nutritious dip combines roasted eggplant with the vibrant heat of Hatch green chiles, making it a delicious and healthy choice for snacks or parties. Learn how to prepare this versatile dip, which pairs wonderfully with pita chips or fresh vegetables. Elevate your appetizer game with this unique dish that is sure to impress!
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Ingredients
  

2 medium-sized eggplants

1 cup roasted Hatch green chiles (fresh or canned)

3 cloves garlic, minced

1/2 cup tahini

1/4 cup fresh lemon juice

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

1/4 cup olive oil

Salt and black pepper, to taste

Fresh cilantro, for garnish

Pita chips or fresh vegetables, for serving

Instructions
 

Roast the Eggplants: Preheat your oven to 400°F (200°C). Prick the eggplants several times with a fork and place them on a baking sheet. Roast in the preheated oven for about 30-35 minutes, or until the skin is charred and the flesh is soft. Remove and let cool.

    Prepare the Chiles: If using fresh Hatch green chiles, roast them until the skin is blistered and blackened. Place them in a plastic bag or bowl covered with plastic wrap for about 10 minutes. This will make peeling easier. Once cooled, remove the skins, seeds, and stems.

      Blend the Ingredients: In a food processor, combine the roasted eggplants (scooped from their skins), roasted Hatch chiles, minced garlic, tahini, lemon juice, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Blend until smooth and creamy.

        Emulsify with Olive Oil: With the food processor running, slowly drizzle in the olive oil until fully incorporated and the dip reaches a creamy consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

          Chill and Serve: Transfer the dip to a serving bowl, cover with plastic wrap, and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Just before serving, garnish with fresh cilantro.

            Enjoy: Serve the Spicy Hatch Chili Eggplant Dip with pita chips or fresh vegetables for dipping.

              Prep Time, Total Time, Servings: 15 min | 1 hr | 4-6 servings