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!
- 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)
- Heat a small skillet over medium heat.
- Pour in olive oil and onion and stir to coat onions with oil. Cook for one minute, stirring several times.
- Turn heat down to low, stir every minute or so, and let cook until onions start to turn golden.
- 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.
- In a medium bowl, blend onion soup mix and sour cream. Stir in the onion, garlic, and chile mixture, mixing thoroughly.
- Refrigerate at least a half hour, preferably overnight. You can also add more onion soup mix or chiles to increase saltiness or heat.
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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