Chile Dip, or how to use everything from the kitchen…
My husband’s birthday was last week, and for his birthday he asked for Chilaquiles (or breakfast nachos).
At one point in making the sauce, you take the ingredients and “process (in a blender) to a smooth puree. Press the mixture through a medium-mesh sieve into a bowl, discarding the solids”. Well, it was at this discarding stage that he had a great question, “what are we going to do with those solids?”
Enter, the Chile Dip. We decided to use the solids in a creamy dip. I knew I had a block of cream cheese. So we started with half of that. Then we added the chile solids a little at a time. Eventually I said, just add the whole thing of chile solids. We had some leftover grated pepper jack cheese and threw that in. It needed to be thinned, so we added sour cream, a tablespoon at a time (increase the amount if you want a thinner dip). And, I wanted it to be a little lighter and with some oniony flavor, so we tossed in a bit of chopped green onions. Perfect! And, if you want it spicy, mix in the chipotle paste.
We stated tasting it on crackers, but found that we liked it better on tortilla chips. It’s full of flavor and spicy without being hot. the chiles make a great flavorful base for the dip. And, I feel great knowing that I didn’t simply throw them away.
- 4 ounces cream cheese, at room temperature
- ¼ cup sour cream
- chile solids*
- 3 green onions, sliced
- 1/3 cup finely shredded pepper jack cheese
- 1 teaspoon chipotle paste, optional
- Freshly ground black pepper, for garnish
- Mix together all ingredients until well combined. Garnish with freshly ground black pepper. Serve with tortilla chips or crackers. Enjoy!
- 1 dried pasilla chile, stemmed, seeded and torn into flat pieces
- 1 dried red California chile, stemmed, seeded and torn into flat pieces
- Toast the chile pieces in a dry heavy skillet over medium heat, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 19 seconds per side. Place toasted chiles in a bowl, cover with hot tap water, place a small plate on the top of the chiles to keep them submerged, and rehydrate the chiles for 20 minutes.
- Use a pair of tongs to transfer the rehydrated chiles to a food processor.
- Serves two hungry people