You are here: Home » Recipes » Creamy Enchilada Dip Creamy Enchilada Dip Recipe by Bruce Weinstein and Mark ScarbroughKitchen Tested Yield 2 cups Prep 15 mins Cook 35 mins This dip made with ancho chiles and sour cream tastes like red enchilada sauce; serve it with salty tortilla chips. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail You can make this dip ahead and store it, covered, in the refrigerator for up to 1 week. It's also great as a sauce for pasta, shrimp or chicken. Ingredients 8 (about 2 ounces) dried mild red chilies, such as Ancho or Cascabel, seeded and deveined2 tablespoons canola oil1 large yellow onion, halved and thinly sliced2 garlic cloves, minced1 1/2 cups lower-sodium chicken or vegetable broth1 teaspoon dried oregano1 teaspoon ground cumin1/2 teaspoon salt1/2 cup sour cream1 tablespoon honey Instructions Break chilies into large pieces; toast in a large dry skillet over medium heat, stirring constantly, until fragrant, about 2 minutes. Transfer to a plate. Add oil to pan. Reduce heat to medium-low and add onion. Cook, stirring occasionally, until golden, about 10 minutes. Add garlic; cook 20 seconds. Add broth and scrape pan to loosen browned bits. Stir in chilies, oregano, cumin and salt; bring to a simmer. Cover, reduce heat and cook until chilies are very soft, about 15 minutes. Remove from heat and let cool 15 minutes. Pour mixture into a blender; process until smooth. Scrape into a bowl and refrigerate. When cool, cover with plastic wrap. Just before serving, add sour cream and honey and stir with a whisk.