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Chile Ranch Dip

Source of Recipe


Unknown






List of Ingredients



• 2 poblano chiles
  
• 2/3 cup buttermilk
  
• 1/2 cup mayonnaise
  
• 1/2 cup sour cream
  
• 1 Tbsp finely chopped onion, rinsed and drained
  
• 1 tsp fresh lime juice
  
• 1/2 tsp salt
  






Instructions



1. Heat broiler. Cut chiles in half lengthwise; remove seeds and discard. Arrange chiles, cut side down, on a foil-lined broiler pan. Broil 3 inches from heat for 12 to 15 minutes, until skins are bubbly and evenly charred. Immediately wrap in foil. Let stand 15 minutes, until chiles are cool enough to handle.
   
   
2. Use a small paring knife to gently remove blistered skins from chiles. Chop chiles and transfer to a medium bowl. Stir in remaining ingredients. (Can be made ahead; refrigerate in an airtight container overnight.)
   
   Serve with assorted fresh vegetables, if desired.
   
   Makes 2 cups.