This dip is a great go to for fall football games. The bold garlic flavor and subtle heat of the jalapeños are a perfect match with corn chips. It can easily be made the night before and put out when your guests arrive for the game.

Garlic Jalapeño Dip

By Taylor
Makes about 2 cups

Ingredients:

1 cup mayonnaise
1 cup sour cream
3 tablespoons unsalted butter
3 tablespoons yellow onion, finely chopped
3 tablespoons jalapeño pepper, seeded and finely chopped
3 tablespoons poblano pepper, finely chopped
3 tablespoons garlic, finely chopped
1 teaspoon green mild jalapeño hot sauce
1 teaspoon hot sauce
3/4 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon lime zest

Directions:

Place mayonnaise and sour cream in the bowl of food processor. Set aside.

In a medium pan, melt butter over medium heat. Add onion, jalapeño and poblano pepper. Cook for 3 minutes, stirring occasionally. Add garlic, reduce heat to medium low and cook, stirring occasionally, for 5 minutes.

Add the cooked onion- pepper mixture to bowl of food processor. Process until a smooth and creamy mixture forms.

Add hot sauces, salt, pepper and lime zest and process until mixed in. Place in a serving bowl and cover with plastic wrap. Let chill for 1 hour or overnight before serving.

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