Description
An onion dip loaded with chilies, can’t be bad. This cream cheese, sour cream dip with fresh or canned chilies is so good!
Ingredients
3–12 roasted and seeded green chilies or poblanos (Really. Add as many as you want) Or you can use a few cans of drained Hatch chilies)
1 large onion, finely diced
2 t extra virgin olive oil
1–2 t chipotle or ancho chile powder or more to taste
1/2 t garlic powder
1 1/2 t Worcestershire powder
1 lb cream cheese, softened
1/2 c mayonnaise
1/2 c grated Parmesan cheese
1 1/2 c sour cream or plain Greek yogurt
More chile powder for garnish, plus cilantro
Instructions
Heat two teaspoons of oil in a large skillet. Add onion and saute over medium high heat, until tender and browned. Cover the pan if you want this to cook a bit faster and turn to medium heat.
Add chilies, garlic, chile powder and Worcestershire to skillet and cook 5 minutes more. Cool completely.
Combine cream cheese and mayonnaise with a hand held mixer. Add Parmesan cheese and sour cream and mix well.
Stir in poblano mixture. Feel free to adjust seasoning by adding more garlic or chile powder. You could even add a few diced jalapenos if you’d like some heat!