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Olivette's Poblano Dip

Recipe Introduction


Source: Houston Chronicle-9/8/99





List of Ingredients



• 3 poblano peppers
  
• 1/2 yellow onion
  
• 3 cloves garlic (skin on)
  
• 1 teaspoon olive oil
  
• 2 ounces softened cream cheese
  
• 2 ounces Monterey jack cheese
  
• 3/4 cup sour cream
  
• 2 teaspoons milk
  
• juice of 1/2 lime
  
• 3 tablespoons coarsely chopped cilantro
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  






Instructions



1. Preheat oven to 475 degrees.
   
   
2. Place pollanos, onion, and garlic on a baking sheet. Lightly coat with oil. Roast 5 minutes; check garlic. Remove garlic when it becomes soft, roasting more if necessary. Remove poblano when charred and wrinkled, about 13 more minutes. Place in a plastic bag to steam. When onion is soft and golden, remove and cool.
   
   
3. Let poblano stand 10 minutes. Remove skins, stems and seeds. Peel garlic. Remove outer layer of onion if it is dark. When vegetables have cooled, combine them in the work bowl of a food processor fitted with steel blade. Add remaining ingredients and puree until smooth. Correct seasonings; tranfer to serving bowl. Cover and chill.