Green Chili Dip

Green Chili Dip is full of flavors and super easy to make. It combines the rich, smoky flavor with a kick of heat from the roasted green chili and the sweet, savory taste of the caramelized onions.

This Green Chile Dip is our version of some of the best stuff on the planet.  When Arturo first took me home to New Mexico, his Mom had some Green Chile dip and potato chips, and I fell in LOVE. Like I sat and ate the entire container.

Tip for Making the Green Chili Dip

• Let it sit overnight or for at least an hour to let the flavors marry.
• Make sure to let the onion and bouillon cube mixture cool before mixing it in with the sour cream.

Ingeredients & Subsitutions

• Sour Cream – This is the base of the dip.
• Green Chili – We prefer to use Hatch green chilies; however, any green chili you can find will work for this dip. 
• Onion – Slice the onion into thin slices for the best sauteing.

Instructions

Place a medium skillet over medium-low to low heat and add extra-virgin olive oil to coat the bottom of the skillet. Add the onion and sauté for about 30 minutes, stirring occasionally, until they begin to caramelize.

Add the garlic, bouillon cube, ½ cup of water, and Worcestershire sauce; increase the heat to medium and simmer until the bouillon cube dissolves and the liquid is nearly gone.

Remove from the heat and allow to cool.

In a small bowl, place the sour cream and mix in the onion mixture and the green chile. Season with salt and pepper to taste. It’s great right away but the flavor develops if you allow the dip to set a few hours or overnight in the refrigerator. Serve with thick-cut potato chips!

Green Chili Dip

Wrenn

Green Chili Dip is full of flavors and super easy to make. It combines the rich, smoky flavor with a kick of heat from the roasted green chili and the sweet, savory taste of the caramelized onions. 

4 from 1 vote

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Ingredients

  

• 2 cups sour cream
• 1 beef bouillon cube
• 1 onion
• 1/4 cup Worcestershire sauce
• 2 garlic cloves
• 1/2 cup water
• Chopped green chile roasted and peeled or if canned drained of execs liquid (to taste, ¼-½ cup)
• olive oil
• salt and pepper

Instructions

 

• Place a medium skillet over medium low to low heat and add extra-virgin olive oil to coat the bottom of the skillet. Add the onion and sauté for about 30 minutes stirring occasionally until they begin to caramelize. Add the garlic, bouillon cube, ½ cup of water and Worcestershire sauce; increase heat to medium and simmer until it the bouillon cube dissolves and the liquid is nearly gone. Remove from the heat and allow to cool.
• In a small bowl place the sour cream and mix in the onion mixture and the green chile. Season with salt and pepper to taste. Its great right away but the flavor develops if you allow the dip to set a few hours or overnight in the refrigerator. Serve with thick-cut potato chips!

Tried this recipe?Let us know how it was!