Miss Annie's Note:
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.
My Private Note
Units: US | Metric
- 1In a small bowl, combine green chile powder with the sour cream.
- 2Mix in remaining ingredients.
- 3Refrigerate for at least 1 hour to develop flavors.
- 4Keeps well for 3 or 4 days.
- 5NOTE: to roast garlic, place individual cloves, with skins on, in a heavy skillet over low heat.
- 6Turn and shake skillent until the skins darken on all sides and the cloves are softened.
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Nutritional Facts for Double-Whammy Green Chile Dip
Serving Size: 1 (256 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 350.1
- Calories from Fat 301
- Total Fat 33.4 g
- Saturated Fat 20.8 g
- Cholesterol 70.1 mg
- Sodium 85.6 mg
- Total Carbohydrate 8.8 g
- Dietary Fiber 0.1 g
- Sugars 0.6 g
- Protein 5.4 g
The following items or measurements are not included:
green chili powder