Avocado & Poblano Dip
This creamy and flavorful dip combines the richness of avocados with the mild heat of roasted poblano peppers, making it a perfect accompaniment for chips, vegetables, or as a spread.
Ingredients
🥑 2 ripe avocados
🌶️ 1 poblano pepper
🧅 1/4 cup red onion, finely chopped
🍅 1/4 cup tomatoes, diced
🌿 2 tablespoons cilantro, chopped
🍋 Juice of 1 lime
🧂 Salt, to taste
🌶️ Optional: Jalapeño pepper, finely chopped, for extra heat
Equipment
• Grill or broiler
• Mixing bowl
• Knife and cutting board
• Fork or potato masher
Prep Time
15 minutes
Cook Time
10 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 120
• Protein: 2g
• Carbohydrates: 8g
• Fat: 10g
Instructions
1. Roast the Poblano Pepper
o Preheat your grill or broiler to high heat.
o Place the poblano pepper directly over the flame or under the broiler, turning occasionally, until the skin is charred and blistered on all sides, about 5-7 minutes.
o Transfer the roasted pepper to a bowl and cover with plastic wrap or a plate to steam for 5 minutes.
o Once steamed, peel off the charred skin, remove the seeds and stem, and finely chop the pepper.
2. Prepare the Avocado Base
o Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
o Mash the avocados with a fork or potato masher until smooth, leaving some chunks for texture.
3. Combine Ingredients
o Add the finely chopped roasted poblano pepper, red onion, tomatoes, cilantro, and lime juice to the mashed avocados.
o Mix until all ingredients are well combined.
o Season with salt to taste.
o If desired, add finely chopped jalapeño for extra heat, mixing thoroughly.
4. Serve
o Transfer the dip to a serving bowl.
o Garnish with additional cilantro leaves or a sprinkle of diced tomatoes, if desired.
o Serve immediately with tortilla chips, fresh vegetables, or as a spread for sandwiches and wraps.
Cooking and Serving Tips
• Variations: For a smoky flavor, add a pinch of smoked paprika or cumin to the dip.
• Serving Suggestions: Pair with warm pita bread, use as a topping for grilled meats, or spread on toast for a flavorful snack.
• Storage: To prevent browning, press plastic wrap directly onto the surface of the dip and store in an airtight container in the refrigerator for up to 2 days.
Enjoy your Avocado & Poblano Dip!
Comments