Green Chile Dip

July 10, 2015

236

I prefer to use Hatch green chiles when they\\\'re in season, but Anaheims work really well too. If you prefer a smoother consistency for your dip, put all ingredients into a food processor and pulse to combine instead of stirring in the bowl. This also makes a great enchilada sauce. Sub out the mayonnaise for an additional 1/2 cup of sour cream. Mix some shredded chicken with some of the sauce, roll into tortillas and line up in a pan, and pour more sauce over the enchiladas to cover. Bake t

6 green chiles; roasted and chopped
1/2 cup mayonnaise
2 cups sour cream
1/4 cup cilantro, chopped
1/4 teaspoon garlic, minced
1/4 teaspoon cumin
1 teaspoon salt
1 cup shredded cheddar cheese

If your chiles aren\\\'t already roasted, roast them under your broiler, allowing all sides to blister well. Place in a paper bag for 10 minutes to steam, then peel the skins off and remove the seeds before chopping. In a large bowl, stir together the mayonnaise and sour cream until well combined. Add the remaining ingredients and stir. Refrigerate several hours before serving. Serves well with tortilla chips and potato chips.

Nutritions

Calories
277

Sodium
929mg
38% DV

Fat
22g
34% DV

Protein
9g
19% DV

Carbs
5g
1% DV

Fiber
2g
8% DV