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  • 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


  1. 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.
  2. Add oil to pan. Reduce heat to medium-low and add onion. Cook, stirring occasionally, until golden, about 10 minutes.
  3. Add garlic; cook 20 seconds. Add broth and scrape pan to loosen browned bits.
  4. 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.
  5. Pour mixture into a blender; process until smooth. Scrape into a bowl and refrigerate. When cool, cover with plastic wrap.
  6. Just before serving, add sour cream and honey and stir with a whisk.

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The recipe was originally published as Creamy Enchilada Dip on

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