Green Sauce
I love when people send me recipes. As unhealthy as it may sound, food really does make me happy. Really good food puts me in a really good mood. So when people send me their stellar recipes, it makes my day.
I got an email from a reader, Amanda M., who said this Green Sauce was the bomb. I was a little confused at first. A sauce? Do I drizzle it over a burrito or eat it like a dip? Yes and yes. She said that there’s a restaurant in Texas, Casa Ole, that is known for the green sauce. Yet one more reason I was meant to be a Texan. It might look plain to the eye but it’s packed with flavor and makes a ton.
Green Sauce
This green sauce is the perfect Tex-mex multitasker. Add it to your entree or dip your chips in it for a fun flavor kick.
Ingredients
- 4 ripe avocados
- 16 ounces sour cream
- 1 10 ounce can Rotel diced tomatoes, undrained
- 1 4 ounce can green chiles, undrained
- 3 ounces cream cheese
- 1 Tablespoon of garlic powder
- 2 teaspoons salt
- 1 teaspoon lemon juice
Instructions
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Place all of the ingredients in the blender and process until smooth. Chill in the refrigerator until serving.
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Serve with chips. This is also a great topping for burritos, tacos, and enchiladas.
Recipe Notes
Source: From reader Amanda M.
Is there a method to thin the sauce a tidbit? Is there anything you could possibly add or not include as much of?
You forgot about the cilantro
Nope. There isn’t any in this recipe.
How long will this dip stay good in the frig?
As long as you keep it airtight it is good for a couple of days at least.
I make this green sauce, or similar, all the time. Along with my killer salsa. My question is, can green sauce be frozen? It doesn’t last as Long as the red, due to the avocados.
I haven’t tried to freeze it so unfortunately I don’t know.
I was taught a recipe from a 80 year old mexican friend and you came the closest. The I ingredients. Are 4 avocado 2 bunches green onions lemon juice from 1 lemon garlic powder. Crushed red peppers. 1 pkg cream cheese all done in blender until creamy and water added to make smooth. Has to sit in refrigerator at least a hour to determined the heat. This recipe is over 75 years old from Mexico and was done in a mourter. This recipe was used to support her family and making her own cream cheese it it is as authentic as it gets. This recipe is well over 100 being I am now over 60 and learned it when I was about 10 years old. It was also sent for the solders to make in Vietnam. It has quite a history.
Ooh I’m going to have to try your version.
Sooooooooo… do you still have that sheet? Would you share a picture??
Could you send to me if you recieved it? My email:weinie6@yahoo.com
Thank you