Ingredients (~6 servings)
- 3/4 cup sour cream
- 1/3 cup mayonnaise
- 1 can (7 oz) diced green chiles, drained
- 2 Tbsp chopped fresh cilantro
- 2 tsp freshly-squeezed lime juice
- 3/4 tsp garlic salt
- 1/2 tsp ground cumin
- 1/2 tsp freshly-ground black pepper
Mix All the Ingredients Together
In a medium mixing bowl, stir or whisk together the sour cream, mayo, drained green chiles, cilantro, lime juice, garlic salt, cumin, and black pepper.
The dip will look loose at first but don’t worry – it thickens back up to a proper sour cream consistency once it sits in the fridge.
Let it Chill and Thicken
Cover the bowl tightly or transfer to an airtight container and refrigerate for at least 4 hours.
Personally, I like to make this the night before – the flavors really come together after sitting overnight.
Adjust and Serve
Take the dip out of the fridge about 10 minutes before serving to let it come to room temperature slightly.
Give it a stir and taste – you can add more lime juice, cumin, or garlic salt if needed, but it’s usually perfect as-is.
Serve with tortilla chips; keeps in the fridge for 3-4 days covered.
Green Chile Dip with Cilantro
Ingredients
Ingredients (~6 servings)
- 3/4 cup sour cream
- 1/3 cup mayonnaise
- 1 can diced green chiles 7 oz, drained
- 2 Tbsp chopped fresh cilantro
- 2 tsp freshly-squeezed lime juice
- 3/4 tsp garlic salt
- 1/2 tsp ground cumin
- 1/2 tsp freshly-ground black pepper
Instructions
- Whisk together sour cream, mayonnaise, drained green chiles, cilantro, lime juice, garlic salt, cumin, and black pepper in a medium bowl.
- Cover and refrigerate for at least 4 hours to thicken and let flavors meld.
- Remove from fridge 10 minutes before serving.
- Stir and adjust seasoning if needed.
- Serve with tortilla chips.
