Double-Whammy Green Chile Dip - cooking recipe

Ingredients

1 ounce green chili powder, new mexican
8 ounces sour cream
1 tablespoon green chili pepper, roasted,fresh or frozen
2 cloves garlic, roasted and minced
1/2 teaspoon onion, minced

Preparation

In a small bowl, combine green chile powder with the sour cream.
Mix in remaining ingredients.
Refrigerate for at least 1 hour to develop flavors.
Keeps well for 3 or 4 days.
NOTE: to roast garlic, place individual cloves, with skins on, in a heavy skillet over low heat.
Turn and shake skillent until the skins darken on all sides and the cloves are softened.