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Onion Garlic Chile Dip

Onion Garlic Green Chile Dip

Onion Garlic Chile Dip is a simple twist on the classic onion dip, with a robust combination of flavors and a distinctly fresher taste – great for parties.

I love caramelized onions with that sweet, rich taste – and you get an interesting, robust flavor when you add fresh garlic and green chiles. So I thought I’d make a special version of the classic onion dip made with sour cream and onion soup mix. Very nice result – it has a distinctly fresher taste. I made this on the light side, with relatively little green chile and onion soup mix; it was much lower salt and medium hot.

What I suggest here is make the recipe as is, refrigerate it for at least a half hour to let flavors blend, then add more green chiles and onion soup mix to make it the desired heat level and saltiness. I think it’s best made the day before.

This definitely runs circles around the classic onion dip – I hope you enjoy it!

Onion Garlic Chile Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 2½ cups
Ingredients
  • 1 tbsp olive oil
  • 1 cup minced onion
  • 4 tsp minced garlic (about 4 medium cloves)
  • ¼ cup diced medium hot or hot green chiles (I used 505)
  • 16 oz sour cream
  • 2 tbsp onion soup mix (about ½ package)
Instructions
  1. Heat a small skillet over medium heat.
  2. Pour in olive oil and onion and stir to coat onions with oil. Cook for one minute, stirring several times.
  3. Turn heat down to low, stir every minute or so, and let cook until onions start to turn golden.
  4. Add minced garlic, stir well, and let cook another 2 minutes, then stir in chiles and cook another minute or so, then set aside to cool.
  5. In a medium bowl, blend onion soup mix and sour cream. Stir in the onion, garlic, and chile mixture, mixing thoroughly.
  6. Refrigerate at least a half hour, preferably overnight. You can also add more onion soup mix or chiles to increase saltiness or heat.
Notes
Commentary:
I love caramelized onions with that sweet, rich taste – and you get an interesting, robust flavor when you add fresh garlic and green chiles. So I thought I’d make a special version of the classic onion dip made with sour cream and onion soup mix. Very nice result – it has a distinctly fresher taste. I made this on the light side, with relatively little green chile and onion soup mix; it was much lower salt and medium hot.

What I suggest here is make the recipe as is, refrigerate it for at least a half hour to let flavors blend, then add more green chiles and onion soup mix to make it the desired heat level and saltiness. I think it’s best made the day before.

This definitely runs circles around the classic onion dip – I hope you enjoy it!

 

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