Double-Whammy Green Chile Dip

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.

• Ready In: 6 mins
• Yields: 1 1/2 Cups

Ingredients

• 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

Directions

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