Creamy Enchilada Dip
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 2 cups
- Prep: 15 mins
- Cook: 35 mins
You can make this dip ahead and store it, covered, in the refrigerator for up to 1 week. It's also great as a sauce for pasta, shrimp or chicken. Use low-fat sour cream for an even healthier twist.
Ingredients
- 8 (about 2 ounces) dried mild red chilies, such as Ancho or Cascabel, seeded and deveined
- 2tablespoons canola oil
- 1large yellow onion, halved and thinly sliced
- 2 garlic cloves, minced
- 1 1/2cups lower-sodium chicken or vegetable broth
- 1teaspoon dried oregano
- 1teaspoon ground cumin
- 1/2teaspoon salt
- 1/2cup sour cream
- 1tablespoon honey
Instructions
- Break chilies into large pieces; toast in a large dry skillet over medium heat, stirring constantly, until fragrant, about 2 minutes. Transfer to a plate.
- Add oil to pan. Reduce heat to medium-low and add onion. Cook, stirring occasionally, until golden, about 10 minutes.
- Add garlic; cook 20 seconds. Add broth and scrape pan to loosen browned bits.
- Stir in chilies, oregano, cumin and salt; bring to a simmer. Cover, reduce heat and cook until chilies are very soft, about 15 minutes. Remove from heat and let cool 15 minutes.
- Pour mixture into a blender; process until smooth. Scrape into a bowl and refrigerate. When cool, cover with plastic wrap.
- Just before serving, add sour cream and honey and stir with a whisk.
Recipe by Bruce Weinstein and Mark Scarbrough
Nutritional Info *per serving
- Glycemic Load 2.37
- Calories 160
- Fat 13g
- Saturated Fat 3.5g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 6g
- Cholesterol 10mg
- Sodium 340mg
- Potassium 240mg
- Carbohydrate 12g
- Fiber 1g
- Sugars 7g
- Protein 3g
- Trans Fat 0
- Vitamin A 10%
- Vitamin C 60%
- Calcium 6%
- Iron 6%
