Tomatillo Dip with Ancho and Pasilla Chiles

Here is another simple recipe that will WOW! your friends. Since I know you make most of the recipes posted here, you already have both the ancho and pasilla chiles in your pantry. These 2 chiles are among the most common dried chiles you will find in your market. The other is the guajillo, but we won't be using that one today.

After making this recipe, I have found other ways to use this dip. I make a lot of chicken, most people probably do. This is a wonderful sauce for grilled, sautéed or roasted chicken; sandwiches and tacos too. You certainly don't need to have company over to make this because it says 'dip'. Consider it an accompaniment.

So here we go:

Makes enough dip for 4 people or 2 gordos....... (you will have to look that one up)

2 ancho chiles – stem and seeds removed, wipe the chiles with a very slightly damp paper towel

2 pasilla chiles – do the same thing with these

2 teaspoons oil (not extra-virgin)

½ white onion, rough chopped

2 cloves garlic

10 oz (300 grams) tomatillos, husks removed, washed and chopped

½ teaspoon salt

½ cup sour cream

7 oz (190 grams) cream cheese, room temperature

2 tablespoons cilantro

Heat the oil in a small skillet. Sauté the dried chiles, onion, garlic and tomatillos until they are soft.

Pour into a blender with all the other ingredients. Blend until it is a spreadable consistency.

As a dip, serve with tortilla chips or crackers. As a spread, use your imagination!

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