Roast your two hatch chilies and blister the skin. Let them sweat in a bag to easily remove the skin. Cut out the stem, seeds, and inside pith then dice into small pieces and set aside.

Dice up the onion and garlic and saute until translucent and combine with the peppers.

In a bowl, add the softened cream cheese, sour cream, spicy mustard, and veggie mixture. Add in the cheese and then fold it together to combine.

Pour the mixture into a 6 inch skillet or foil pan and spread it evenly. Add the pork rind crumbs over the top.

Preheat the grill for indirect heat to 300 F and set it for indirect heat. Cook the hatch chile dip until the cheese is melted and it looks bubbly, about 30 minutes.

Remove from the heat and let rest for 5-10 minutes. Serve with keto tortilla chips or you favorite low carb dipper.