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Green Chile Dip

This 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 probably sat and ate the entire container. Here in Kansas, we can’t find it, so like everything else that we can’t find here we decided to make it ourselves! Well, I should say, Arturo decided to make it himself and like always, he knocked it out of the park! Go and buy the ingredients now and have it this weekend! You won’t regret it!! 


  • 2 cups sour cream
  • 1 beef bouillon cube
  • 1 onion, diced
  • 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


  • 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!