Creamy Roasted Poblano Dip
By
Kris W
@Krista_Weller
1
Enjoy! This is the first recipe Ive ever posted, so im a bit nervous. I welcome your feedback
Ingredients
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5-6 largepoblanos- whole
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2 Tbspvegetable oil
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1 tspsalt
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1 bunchcilantro, fresh
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1jalapenos, fresh whole (optional for your desired heat level)
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1/2limes, juiced
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1 1/2 csour cream
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1 tspgarlic crushed
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·salt and pepper to taste
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1/4 cwater, as needed
How to Make Creamy Roasted Poblano Dip
- Preheat oven to 400. Rub poblano and jalapenos with oil and sprinkle with the salt. Roast in oven 30-40 min until very soft and skin is blistered & peeling away from flesh (but not black). Allow to cool so they can be handled and remove stem, seeds and any skin that is loose. ( This will be pureed later so if some skin remains, its ok.
LINE YOUR COOKIE SHEET WITH FOIL TO MAKE IT MUCH EASIER TO CLEAN AFTERWARDS. - In blender, put all the peppers and the water a little bit at a time (until the mixture is easy to blend)and puree. Add all the remaining ingedients and puree til smooth. Add salt and pepper to taste. Serve with tortilla chips or chunks of french bread to dip.
- More or less sour cream can be added to suit your taste. My sister prefers it a lighter color and adds more sour cream, but i prefer it a little darker and use a bit less.