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Poblano Dip




Source of Recipe


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List of Ingredients





3 poblano peppers
½ yellow onion
3 garlic cloves (skin on)
1-teaspoon olive oil
2 ounces each: softened cream cheese and Monterey Jack cheese
¾ cup sour cream
2 teaspoons milk
Juice of ½ lime
3 tablespoons coarsely chopped cilantro leaves
½ teaspoon salt
¼ teaspoon black pepper

Preheat oven to 475 degrees. Place poblanos, 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 poblanos when charred and wrinkled, about 13 more minutes. Place in a plastic bag to steam. When onion is soft and golden, remove and cool.

Let poblanos stand for 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 the steel blade. Add cream cheese, Monterey Jack, sour cream, milk, lime juice, cilantro, salt and black pepper. Cover and chill. Makes about 2 cups.



Recipe