DOUBLE-WHAMMY GREEN CHILE DIP

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Double-Whammy Green Chile Dip image

This recipe uses dried green chile and fresh green chile. If you can't find the dried green chile, just make it a "whammy" dip. Use pure green chile powder (no additives). Cooking time is minimum refrigerator time. Recipe is from one of my favorite cookbooks, Texas Home Cooking by Bill and Cheryl Jamison.

Provided by Miss Annie

Categories     Peppers

Time 6m

Yield 1 1/2 Cups

Number Of Ingredients 5

1 ounce green chili powder, new mexican
8 ounces sour cream
1 tablespoon green chili pepper, roasted,fresh or frozen
2 cloves garlic, roasted and minced
1/2 teaspoon onion, minced

Steps:

  • In a small bowl, combine green chile powder with the sour cream.
  • Mix in remaining ingredients.
  • Refrigerate for at least 1 hour to develop flavors.
  • Keeps well for 3 or 4 days.
  • NOTE: to roast garlic, place individual cloves, with skins on, in a heavy skillet over low heat.
  • Turn and shake skillent until the skins darken on all sides and the cloves are softened.

Nutrition Facts : Calories 350.2, Fat 33.5, SaturatedFat 20.8, Cholesterol 70.2, Sodium 85.7, Carbohydrate 8.8, Fiber 0.2, Sugar 0.7, Protein 5.4

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