Southwestern Verde Cream Dip
Posted: November 2, 2025
Updated: January 18, 2026
Instinct Level 4 – Advanced Technique: Patience and precision shine here: complex steps, longer time, sharper skills required.
Instinct Level 3 – Intermediate Balance: A little layering, some timing, and a dash of judgment — you’ve got this.
Instinct Level 5 – Expert Challenge: Multi‑stage, high‑skill cooking with nuanced judgment — a true kitchen adventure.
Instinct Level 2 – Easy with Guidance: Simple skills, short prep, clear steps — just follow along and you’re golden.
Instinct Level 1 – Beginner Friendly: You’ll breeze through this: quick, easy, no judgment calls, barely any cleanup.
This recipe stemmed from needing to use leftovers from the fridge and the desire for a unique dipping sauce for these Mexi-Tots. With a little tweaking of the amounts and removing some ingredients (medium cheddar cheese and onions didn't impact the flavor - for example), we landed on this simple sauce. I personally prefer more chiles and tomatoes but I was overruled by my "testers" (family) so if your instinct is telling you to add more – I say go with your gut.
≈¼ cup per serving
reset to default # of servings
Hands-On Time: 10 minutes
Total Time: 10 minutes
Switch to Metric
Ingredients
Item
Quantity
Mise en Place / Notes
sour cream
1
cup
green enchilada sauce or tomatillo salsa
4
tablespoons
fire-roasted diced green chiles
4
tablespoons
tomato paste
1
teaspoon
pequin sauce
1
teaspoon
ancho chile powder
½
teaspoon
fresh tomato
¼
medium
finely diced
freshly squeezed lime juice
2
teaspoons
1 small lime ≈ 2 teaspoons juice
kosher salt (Morton)
½
teaspoon
The Process
Mise en Place
#
stepContent
stepImagesContainer
sectionHeader
1.
Fine dice tomatoes: Rinse ¼ medium tomato(es) under cool water. Using a sharp chef's knife, cut tomatoes in half lengthwise then quarter, removing excess seeds and juice. Slice each quarter lengthwise into ⅛-inch slices (about the width of a pea). Cut across the slices to create pea-sized squares. Place into a fine-mesh sieve and drain.
stepImagesContainer
Prepare
#
stepContent
stepImagesContainer
sectionHeader
2.
Combine the base: In a medium mixing bowl, add 1 cup sour cream as your base. Stir in 4 tablespoons green enchilada sauce or tomatillo salsa until smooth and well combined.
stepImagesContainer
sectionHeader
3.
Build flavors: Add 4 tablespoons fire-roasted diced green chiles to the sour cream mixture and stir gently. Then add 1 teaspoon tomato paste, 1 teaspoon pequin sauce, and ½ teaspoon ancho chile powder, folding gently to incorporate all spices evenly.
stepImagesContainer
sectionHeader
4.
Finish and season: Fold in the finely diced fresh tomato and 2 teaspoons lime juice. Taste and adjust seasoning with ½ teaspoon salt, adding more lime juice or pequin sauce if desired for heat and brightness. Add additional ingredients if desired.
stepImagesContainer
Serve
#
stepContent
stepImagesContainer
sectionHeader
5.
Transfer to a serving bowl, garnish with fresh cilantro or additional diced tomatoes if desired, and serve with tortilla chips, fresh vegetables, or alongside enchiladas. This dip can be made up to 1 day ahead and stored covered in the refrigerator. Bring to room temperature or give a quick stir before serving.
stepImagesContainer
Notes
Meal Suggestions
Serve this green enchilada dip as an appetizer with crispy tortilla chips, fresh vegetable crudités (bell peppers, cucumbers, celery), or alongside a Mexican-themed charcuterie board.
Pair it with grilled chicken, carnitas, or fish tacos for a complementary sauce or topping.
This dip also works beautifully as a condiment for enchiladas, quesadillas, or nachos, or spoon it over baked potatoes, scrambled eggs, or breakfast burritos for a savory morning twist.
For entertaining, set it out at game day gatherings, potlucks, Cinco de Mayo celebrations, or casual dinner parties.
Make Ahead
Base prep: Combine sour cream, enchilada sauce, and spices up to 2 days ahead; store covered in the refrigerator and fold in fresh tomato and lime juice just before serving to prevent sogginess.
Full recipe: Prepare the complete dip up to 1 day ahead and refrigerate covered; the flavors actually improve as they meld overnight.
Do not freeze: The sour cream base will separate and become grainy when thawed, so this dip is best enjoyed fresh or refrigerated.
Troubleshooting / Prevention
Watery or separated dip: Remove excess liquid from canned chiles by draining well, and dice fresh tomato finely, removing excess seeds. Don't over-stir once combined.
Too bland: Add more pequin sauce or lime juice for brightness; taste and adjust seasonings incrementally.
Too spicy: Balance heat by adding an extra tablespoon of sour cream or a squeeze of lime juice; reduce pequin sauce or omit it entirely.
Dip is too thick: Thin with 1 tablespoon of sour cream or enchilada sauce at a time until you reach desired consistency.
Separated or broken: Whisk in 1 tablespoon of sour cream or crema to help re-emulsify the dip.
Storage & Leftovers
Refrigeration: Store in an airtight container for up to 3 days. Bring to room temperature or stir gently before serving.
Do not freeze: The sour cream base will not freeze well and will separate upon thawing.
Leftover uses: Thin with lime juice to create a drizzle for tacos or burritos; mix into scrambled eggs for breakfast; dollop onto soup or chili; or use as a spread for sandwiches or wraps.
Substitutions & Variations
Add fresh cilantro, green onions, or diced avocado for extra freshness and texture. Stir in drained corn kernels, black beans, or roasted poblano peppers for heartiness. Top with crumbled cotija cheese, crispy bacon, or toasted pepitas for added depth. Swirl in a dollop of Mexican crema or Greek yogurt for extra richness.
If you do elect to mix in cheddar cheese – I recommend using sharp cheddar cheese. Medium or mild are too subtle to stand out in relation to the other flavors.
Substitutions & Variations – Shelf-Stable & Frozen Ingredients
Replace fresh lime juice with bottled lime juice in a pinch, though fresh delivers superior brightness.
Tomatoes can be frozen or replated with diced canned tomatoes but this might impact texture and flavor.
Substitutions & Variations – Keto-Friendly
This dip is already very keto-friendly! Simply omit or reduce the tomato paste if watching carbs closely (1 teaspoon adds about 1g net carb). Use full-fat sour cream and ensure your enchilada sauce contains no added sugar. All other ingredients are naturally low-carb. Serve with pork rinds, cheese crisps, or bell pepper strips instead of tortilla chips.
Substitutions & Variations – Gluten-Free
This dip is naturally gluten-free if made with gluten-free enchilada sauce or salsa. Always check the labels on bottled pequin sauce, tomato paste, and sour cream for any sneaky gluten or cross-contamination warnings. Serve with gluten-free tortilla chips or fresh vegetables. Most store-bought green enchilada sauces are gluten-free, but verify the label.
Substitutions & Variations – Lactose-Free
Replace sour cream with lactose-free sour cream (available at most grocery stores) or use dairy-free sour cream made from cashews or coconut. The substitution maintains the creamy texture and tangy flavor. Ensure your enchilada sauce is lactose-free by checking the label.
Substitutions & Variations – Dairy-Free
Replace sour cream with dairy-free alternatives such as cashew crema (soaked cashews blended with water and lime juice), coconut cream, or store-bought dairy-free sour cream. Use about the same volume as regular sour cream. The dip will be slightly less tangy but still delicious. Verify that all bottled sauces and seasonings are dairy-free.
Substitutions & Variations – Vegan
Substitute sour cream with vegan sour cream (store-bought or cashew-based homemade version). All other ingredients are naturally vegan: enchilada sauce, green chiles, tomato paste, lime juice, and spices. Double-check that pequin sauce and ancho chile powder contain no animal-derived additives. This dip is fully plant-based when made with vegan sour cream.
FAQs
Q: Can I make this dip spicier?
A: Yes. Increase pequin sauce to 1½ teaspoons, add ¼ teaspoon of cayenne powder, or fold in fresh diced jalapeños or serranos. Taste as you go to reach your preferred heat level.
Q: Can I make this dip less spicy?
A: Reduce or omit the pequin sauce entirely, and swap ancho chile powder for a milder option like regular paprika. Add extra lime juice or cilantro for brightness without heat.
Q: What's the best way to serve this dip?
A: Transfer to a serving bowl, garnish with fresh cilantro, a lime wedge, and a sprinkle of cotija cheese or crispy tortilla strips. Serve at room temperature or slightly chilled with warm tortilla chips or fresh vegetables.
Q: What brand of enchilada sauce do you recommend?
A: Green enchilada sauces vary by region and brand. Brands like Las Palmas, La Victoria, and Don Julio are widely available. For a fresher taste, use jarred tomatillo salsa (salsa verde) instead, or make your own by blending roasted tomatillos, cilantro, onion, and lime juice. I really like Target's Salsa Verde which at $2.99 is a bargain.
Q: Is this dip naturally gluten-free?
A: The base ingredients are naturally gluten-free, but always verify labels on enchilada sauce, pequin sauce, and tomato paste for cross-contamination warnings or hidden gluten.
Q: What if I don't have pequin sauce?
A: Pequin sauce adds subtle heat and depth. Substitute with sriracha (¾ teaspoon for less heat), hot sauce, or simply increase the ancho chile powder to ¾ teaspoon for more smokiness without the liquid heat.
Q: Can I prep this dip hours in advance for a party?
A: Yes. Prepare 1 to 2 days before and refrigerate covered. Add fresh cilantro garnish and lime wedges just before serving for the best presentation and freshness.
Cost
7 servings
| Ingredient | Per Serving | Total | |||
|---|---|---|---|---|---|
| sour cream | $ | 0.07 | $ | 0.50 | |
| green enchilada sauce | 0.09 | 0.60 | |||
| diced green chiles (canned) | 0.29 | 2.00 | |||
| tomato paste | 0.02 | 0.15 | |||
| pequin sauce | 0.04 | 0.25 | |||
| ancho chile powder | 0.01 | 0.09 | |||
| tomatoes | 0.02 | 0.15 | |||
| lime juice | 0.01 | 0.10 | |||
| salt | 0.00 | 0.02 | |||
| Total | $ | 0.55 | $ | 3.86 |
A versatile, cost-effective dip.
Nutrition Facts
serving size: ¼ cup
| calories | 91 |
% daily value*
| total fat | 7.1 g | 9% |
| saturated fat | 4.3 g | 22% |
| trans fat | 0.3 g | 0% |
| polyunsaturated fat | 2.0 g | 0% |
| monounsaturated fat | 5.2 g | 0% |
| cholesterol | 14.6 mg | 5% |
| sodium | 395.6 mg | 17% |
| total carbohydrates | 5.5 g | 2% |
| dietary fiber | 0.8 g | 3% |
| sugars | 0.0 g | 0% |
| protein | 1.7 g | 3% |
micronutrients
| vitamin a | 259.3 mcg | 29% |
| vitamin c | 17.4 mg | 19% |
| calcium | 36.2 mg | 3% |
| iron | 0.5 mg | 3% |
| vitamin d | 9.9 mcg | 49% |
| magnesium | 10.5 mg | 3% |
| potassium | 159.7 mg | 3% |
| zinc | 0.2 mg | 2% |
| phosphorus | 28.6 mg | 2% |
| thiamin (b1) | 0.0 mg | 3% |
| riboflavin (b2) | 0.0 mg | 4% |
| niacin (b3) | 0.4 mg | 3% |
| vitamin b6 | 0.1 mg | 6% |
| folic acid (b9) | 8.6 mcg | 2% |
| vitamin b12 | 0.0 mcg | 1% |
| vitamin e | 0.9 mg | 6% |
* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.
Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.
The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600-2,400 calories per day for adult women and 2,000-3,000 calories per day for adult men, depending on age, activity level, and other factors.
If this recipe is just so good that you have to share
...please use one of the links!