Creamy Enchilada Dip

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.


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


  1. 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.
  2. Add oil to pan. Reduce heat to medium-low and add onion. Cook, stirring occasionally, until golden, about 10 minutes.
  3. Add garlic; cook 20 seconds. Add broth and scrape pan to loosen browned bits.
  4. 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.
  5. Pour mixture into a blender; process until smooth. Scrape into a bowl and refrigerate. When cool, cover with plastic wrap.
  6. Just before serving, add sour cream and honey and stir with a whisk.

Recipe by Bruce Weinstein and Mark Scarbrough

Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 2.37
  • 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%
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