Creamy Chile Dip

Three ingredients, five minutes, and one hour in the fridge. That’s all it takes to put together this creamy green chile dip that disappears fast at every potluck and game day spread.

The ranch dip mix does all the seasoning work here, bringing garlic, onion, and herbs to the party while the diced green chiles add a gentle, smoky heat that won’t scare anyone away from the chip bowl. Use the full pint of sour cream for a milder dip, or cut back to 12 ounces if you want the chile flavor to punch through more.

That hour-long chill is a must. The ranch seasoning needs time to hydrate and bloom in the sour cream. Serve it straight from the mixing bowl and it’ll taste powdery and flat. Give it the full hour and the flavors meld into something smooth and addictive.

Pro Tips

• Drain the canned chiles well and pat dry with a paper towel so they don’t make the dip watery
• Stir the dip again right before serving; it thickens as it sits and a quick stir brings back the creamy texture
• Tastes even better the next day, so make it the night before if you can

Variations

• Add ¼ cup of diced roasted red peppers for color and a sweeter pepper flavor
• Stir in a cup of shredded pepper jack cheese for a heartier, cheesier version
• Use Greek yogurt instead of sour cream for a lighter, tangier dip with more protein