Creamy Enchilada Dip

This dip made with ancho chiles and sour cream tastes like red enchilada sauce; serve it salty tortilla chips.

2 cups

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.

Ingredients

8 (about 2 ounces) dried mild red chilies, such as Ancho or Cascabel, seeded and deveined
2 tablespoons canola oil
1 large yellow onion, halved and thinly sliced
2 garlic cloves, minced
1 1/2 cups lower-sodium chicken or vegetable broth
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup sour cream
1 tablespoon 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)