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“This recipe uses dried green chile and fresh green chile. If you can't find the dried green chile, just make it a "whammy" dip. Use pure green chile powder (no additives). Cooking time is minimum refrigerator time. Recipe is from one of my favorite cookbooks, Texas Home Cooking by Bill and Cheryl Jamison.”
READY IN:
6mins
YIELD:
1 1/2 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine green chile powder with the sour cream.
  2. Mix in remaining ingredients.
  3. Refrigerate for at least 1 hour to develop flavors.
  4. Keeps well for 3 or 4 days.
  5. NOTE: to roast garlic, place individual cloves, with skins on, in a heavy skillet over low heat.
  6. Turn and shake skillent until the skins darken on all sides and the cloves are softened.

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