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Ingredients
  • 1 cup chopped hot roasted Hatch chilies drained
  • ½ cup chopped mild roasted Hatch chilies drained
  • 8 ounces shredded Cabot Cheddar Cheese divided
  • 4 ounces cream cheese softened
  • ½ cup mayonnaise
  • 4 cloves garlic minced
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
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