My husband actually found the recipe for this dip somewhere on the interwebs, and asked me to include a version of it in our holiday gathering – with these cool rolled corn chips he came across at the the market.
I was happy to oblige, and saved the recipe when he forwarded it to me, but… I did not note and save the source site, so, to whomever came up with the original, thank you; this is one fine dip.
Of course, I had to make a few changes…
•12 oz cream cheese
•1/3 cup sour cream
•1/2 tsp garlic powder
•7 oz can green chiles
•1 jalapeño, seeded and chopped
•1/2 tsp pink sea salt
Strain the chiles into a bowl with a sieve, reserving the liquid. Set aside.
Place the cream cheese in a mixing bowl and set aside until softened.
Add the sour cream and garlic powder and mix with a handheld mixer until blended and a little bit fluffy.
Using a spoon, stir in the chiles and the jalapeño, adding a tablespoon or two of the juice from the chiles can to loosen the dip up a bit.
Give it a taste and add salt, if you think it could use some. I stirred in that half teaspoon of pink sea salt and thought it very nice; but that was partially because I had a jar of Hawaiian pink sea salt gathering dust. Feel free to substitute with what you have; or, leave it out entirely, if you don’t think it’s needed.
Transfer to a covered container and store in the fridge until needed. I took mine out and placed it in a serving bowl to warm up about an hour before we expected folk to arrive.
Nice dip, as I said above, but think about it as taco spread or enchilada filling, hmmm?