Gluten-Free Hot Hatch Chile and Crab Dip

Ingredients

• Gluten free non-stick cooking spray
• 3 ounces cream cheese (, at room temperature)
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 (4 ounce) can Hatch Diced Green Chiles, (mild or hot)
• 1 teaspoon hot sauce (, plus more for garnish if desired)
• 1 1/2 cups shredded Mexican Blend Cheese (, divided)
• 6 ounces lump crab meat or gluten free imitation crab meat (, chopped)
• 2 green onions (, chopped)
• 1 lime
• Kosher or fine sea salt
• Black pepper

Instructions

1. 1

   Preheat the oven to 325 degrees. Spray a 1-quart baking dish with cooking spray.

2. 2

   Mix the cream cheese, mayonnaise, sour cream, Hatch chilies, and hot sauce together in a mixing bowl until fully combined. Stir in 1¼ cups of Mexican cheese, the crab, and green onions – saving some of the green part of the green onions for garnish. Finely grate the zest of the lime into the bowl and squeeze in the juice. Stir, taste, and add salt and pepper as desired.

3. 3

   Scrape the mixture into the prepared dish. Top with remaining cheese. Bake for 18-20 minutes or until hot and the cheese is fully melted.

4. 4

   Garnish with reserved green onion tops and hot sauce.

5. 5

   Serve hot with gluten-free crackers, tortilla chips, vegetables, or pork rinds (for Keto).