Dip For Dinner

Almost as good as dessert for dinner. Almost. But more fun because you get to play with your food. On a hot summer night, we can use all the fun we can find. Because summer, like everything else, is fleeting.

Why New Mexico chili powder? Because it is made from Hatch chiles. Hatch are the ne plus ultra of chiles. Their heat ranges from mild to intense; the powder is made from a blend of all of the above.

To be called a Hatch chili, it must have been grown in and around Hatch, New Mexico. Otherwise they’re known as Anaheim peppers, to where they were migrated from Hatch in the late 1800s. Now, I can’t imagine that anything other than theme parks, high rises, and the 5 freeway grow in Anaheim.

I used to work in a grocery store where each summer, when Hatch green chilis were in season, the produce people would set up an enormous gas-fired roasting drum in front of the store. All day every day, they were out in the blazing sun, feeding the beast and bagging its bounty to sell freshly roasted.

The first day always took everyone by surprise. Employees and customers alike would walk wide-eyed through the store whispering, “Is someone smoking weed?” Because that is exactly what they smell like when roasting. Don’t believe me? Have some fun; try it.

Back to the chili powder. Like many members of the pepper family, Hatch chilis ripen to red after passing through their green phase. It is the red phase from which New Mexico chili powder is made. Even in my corner of the Northern Rockies I can find it in the Hispanic section of grocery stores. Just not the one where I used to work.

Ingredients

Nicely ripe Avocado

Unflavored Greek yogurt

Green Hatch chile, or Anaheim

Bunch of scallions

Garlic

Lime zest and juice

New Mexico chili powder

Salt and pepper

The dip is deceptively simple. The richly wonderful fats in the avocado marry with those in the Greek yogurt and oils in the garlic. Greek yogurt’s natural tartness welcomes fresh lime juice. All they need is some New Mexico chile, both green and red, salt and pepper for a match made in heaven.

Split the avocado in half. Remove the pit, and use a spoon to scoop the flesh out of both halves onto a cutting board. Use the back of a fork to mash them up. Scoop them into a mixing/serving bowl.

Add the Greek yogurt.

Hold a fine grater over the bowl and grate in the garlic. Use the same grater to zest the lime.

Cut the lime in half. Stick a fork into it, and, working it back and forth, squeeze in the juice. The fork action will extract much more juice than simple squeezing alone.

Stir everything together, then season to taste with chili powder, salt, and pepper. Remember: you can always add more, but it’s a bitch to take it out. Bear in mind that you’re going to be dipping lots of water-containing vegetables.

That said, if your dip is too hot for comfort, add some yogurt to cool it and help dissipate the flavors over your palate. Too salty? Add some lime juice to balance it.

What to dip:

Cherry or grape tomatoes

Red or orange pepper strips, or both

Celery slices

Carrot coins

Sliced cucumbers

Sugar snap peas

Scallions

Leaves of lettuce, kale, chard, spinach

Quarters of peach, plum, nectarine, apricot

You tell me