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When it comes to creating the perfect Spicy Hatch Chili Eggplant Dip, the preparation of your ingredients plays a critical role in achieving an ideal texture and flavor. Eggplants, while delicious, can have a slightly bitter and spongy skin that detracts from the creamy consistency we desire in a dip. Removing the skins not only enhances the dip’s texture but also allows the robust flavors of the other ingredients to shine through.

Spicy Hatch Chili Eggplant Dip

Elevate your next gathering with Spicy Hatch Chili Eggplant Dip, a flavorful twist on the classic dip that's sure to impress. This creamy, smoky blend of roasted eggplant, Hatch green chiles, and tahini delivers a perfect balance of spice and richness. Packed with nutrients and health benefits, it's an ideal option for snacking with pita chips or fresh veggies. Perfect for any diet, it's both satisfying and delicious—your guests will be asking for the recipe!
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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 according to your spice preference)

1/4 cup extra virgin olive oil

Salt and black pepper, to taste

Fresh cilantro, chopped, for garnish

Pita chips or a colorful array of fresh vegetables, for serving

Instructions
 

Roast the Eggplants: Begin by preheating your oven to 400°F (200°C). Using a fork, poke several holes into each eggplant to allow steam to escape during roasting. Place them on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the skin is charred and the flesh feels soft when pressed. Once roasted, remove the eggplants from the oven and allow them to cool slightly before handling.

    Prepare the Chiles: If you opted for fresh Hatch green chiles, roast them until the exterior is blistered and blackened, which can be done on a grill or under a broiler. After roasting, transfer the chiles into a plastic bag or a bowl covered with plastic wrap. Let them steam for about 10 minutes. This technique makes peeling easier. Once cooled, carefully remove the skin, seeds, and stems to prepare the chiles for blending.

      Blend the Ingredients: In a food processor, add the scooped flesh of the cooled roasted eggplants, the prepared roasted Hatch chiles, minced garlic, tahini, fresh lemon juice, ground cumin, smoked paprika, cayenne pepper, and a pinch of salt and black pepper. Process the mixture until it becomes a smooth and creamy blend.

        Emulsify with Olive Oil: With the food processor running, gradually drizzle in the extra virgin olive oil until the mixture is fully emulsified and achieves a silky consistency. Taste the dip and feel free to adjust the seasoning with additional salt, black pepper, or lemon juice to suit your palate.

          Chill and Serve: Transfer the dip into a serving dish. Cover it with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to merge and deepen. Just before serving, sprinkle the top with freshly chopped cilantro for a vibrant touch.

            Enjoy: Serve your tantalizing Spicy Hatch Chili Eggplant Dip alongside crispy pita chips or an assortment of fresh, crunchy vegetables for dipping. Gather friends and enjoy the vibrant flavors together!

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