Chile Cream Cheese Spread

Chile Cream Cheese Spread 

Ingredients:

4 hatch chile peppers, washed and dried

8 ounces cream cheese, softenend

1/4 teaspoon ground cumin

1/4 teaspoon kosher salt

1/2 teaspoon garlic powder

crackers or bread


Directions:

Preheat oven broiler with the rack 6 inches away from the top of the oven. Line a baking sheet with aluminum foil and place the chilies on baking sheet. Broil for 6 - 10 minutes per-side or until the chilies are blackened.

Transfer blackened chilies to a brown paper bag and close tightly. Allow the peppers to sweat for 15 minutes. Carefully remove the skin, seeds and stem of the roasted peppers. Chop.

In a bowl combine the softened cream cheese, chopped peppers, cumin, salt and garlic powder. Mix well. Cover and refrigerate for 20 minutes to let the flavors mingle.

Spicy Black Bean Dip

Spicy Black Bean Dip 

Ingredients:

2 tablespoons olive oil

2 cloves garlic, minced

1 jalapeno, diced

1/2 yellow onion, diced

1 (15 ounce) can black beans, drained

1/2 teaspoon ground chili powder

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

2 tablespoons habanero salsa

1/2 cup shredded pepper jack cheese


Directions:

Heat olive oil in a skillet over medium heat. Add garlic, jalapeno and onion to the pan and cook until softened. About 5 minutes.

While you are cooking the jalapeno mixture, pour the black beans into a bowl and mash slightly with a fork.
Once jalapeno mixture is softened, stir in black beans, chili powder, cumin, salt and salsa. Cook 3 - 5 minutes or until bubbling.

Spoon the dip into an oven proof baking dish. Sprinkle pepper jack cheese over the top. Place under the broiler and broil for 5 minutes or until the cheese is browned and bubbly. Serve immediately.