Three ingredients and a minute of preparation results in a spicy yet creamy Hatch Chile and Refried Bean dip. This is nice paired with chips and salsa.
Last minute three ingredient appetizer recipes are NOT something I'm good at. I usually roast a vegetable (like this link to a sriracha butternut squash hummus) from the Community Supported Agriculture (CSA) farm share prior to processing it into a dip or layering it with other vegetables and cheese (like this link to avocado feta hummus) before serving. It's not terribly difficult, but it's got some steps.
Not this time. Not this dip.
I'd just whipped up a batch of fresh salsa using some roasted Hatch chiles and the pile of paste tomatoes from the garden [it worked fine, and was less runny than I'd expect for a fresh cantina style salsa--no recipe though] and I wanted a creamy counterpart. Looking around for inspiration, I grabbed a can of refried beans from the pantry [here's Kalyn's round up of slow cooker refried bean recipes for making your own], some cream cheese, and a couple more Hatch chiles.