As the summer draws to an end, I thought one more salute was in order. This easy appetizer uses roasted hatch chilies and jalapenos which add some heat. But the cheese and sour cream cool it down. I’m not really much of a sour cream type person (like never comes into my kitchen) but tried a hatch chili, salsa and sour cream dip at HEB and decided to reconsider, just this once.
So here it goes…
1 pkg. Bake it at home French bread or any French bread
½ to ¾ cup of reduced fat sour cream (used 1 cup – it was way too much)
2 roasted hatch chilies, diced
1 roasted jalapeno, diced
1 – 2 cloves of garlic, minced
½ cup of shredded cheese
Dash of salt
Dash of onion powder
- Heat oven to 350 degrees. Bake French bread per instructions.
- Mix sour cream, peppers, ¼ cup of shredded cheese, garlic and spices together in a bowl.
- Cut bread into bite sized pieces and spread with a spoonful of dip. Sprinkle remaining cheese onto bread.
- Bake for 5 minutes or until the cheese is fully melted.