Recipe Wednesday - Green Chili Dip

I grabbed a tub of Green Chili dip and a bag of baby veggies to serve as one of the snacks for a get together at my house recently.  The dip turned out to be ‘very spicy’ and the ladies didn’t eat a lot of it, but my husband loves it.  He even uses the vegetables without my nagging. 

This led to me studying the contents since I’d just grabbed and not read at the store which caused a lot of wincing…not the healthiest.  Then I decided I can health this baby up by using low fat sour cream and putting in the flavors he enjoys.  This eliminates all the 'not great stuff' in the store bought variety.  As fast as he goes through it, shelf life isn't a issue.  If I do make it for company the medium heat chili will work, but for my man it’s heat all the way.

And since he’s a nighttime snacker this gives him a option from the chip & dip he loves if he keeps substituting the veggies for chips.

Green Chili Dip – My way        

8 ounces low fat sour cream
1 teaspoon garlic powder
4 ounces chopped green chili (medium or hot)

½ teaspoon cumin

½ teaspoon chili powder (use chipotle for a smoky flavor)

 1 teaspoon onion powder

If you want a smoother dip, puree chili in the blender and add the rest of ingredients.   Serve with veggies of your choice.  Also a dollop is good on top of a bowl soup.