Creamy Enchilada Dip

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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8 dried mild Pasilla chiles (about 2 oz.), seeded and deveined
2 Tbsp. 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 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. salt
1/2 cup sour cream
1 Tbsp. honey


Break the chiles into large pieces and toast in a large dry skillet over medium heat, stirring constantly, about 2 minutes or until fragrant. Transfer to a plate.

Add the oil to a pan, reduce the heat and add the onion. Cook, stirring occasionally, for about 10 minutes or until golden. Add the garlic and cook for about 20 seconds. Add the broth and scrape the pan to loosen any browned bits.

Stir in the chiles, oregano, cumin and salt, then bring to a simmer. Cover and reduce the heat, then cook for about 15 minutes or until the chiles are very soft.

Pour the mixture into a blender, then cool for about 15 minutes. Process the mixture until smooth, then scrape into a bowl and refrigerate. When cool, cover with some plastic wrap.

Just before serving, add the sour cream and honey and stir with a whisk.

Yields 2 cups.

Recipe by Bruce Weinstein and Mark Scarbrough, food writers in Colebrook, Conn.