Creamy Roasted Poblano Dip Food

4-INGREDIENT ROASTED POBLANO CREAM SAUCE - RECIPE

Steps:

• Slice the poblano peppers in half lengthwise and scoop out the insides. Remove the stems. Set them onto a baking sheet and bake them at 350 degrees 20-30 minutes, or until the skins char and bubble. You can also broil them about 12-15 minutes to the same effect.
• Remove from heat and place them into a paper bag or plastic baggie. The heat will steam them and loosen the skins.
• Peel away the skins and place the roasted peppers into a food processor with the remaining ingredients.
• Process until nice and smooth.
• Adjust for salt and serve as desired.

CREAMY ROASTED POBLANO DIP

Steps:

• Preheat oven to 400°
• Set aside 1 garlic clove. Place poblano peppers, onion, and the remaining garlic cloves on a large baking sheet.
• Brush the peppers with 1 tablespoon olive oil, and toss onions and garlic in the remaining tablespoon.
• Place in the oven to roast for 20-25 minutes, until all vegetables are tender and cooked through.
• Once the roasted vegetables are cooled down enough to touch, place all in a food processor, along with the reserved fresh garlic clove.
• Pulse a few times to combine.
• Add sour cream and salt and pepper to taste. Process until fully combined.
• Serve dip warm or cold. It's delicious warm with or on tacos or taquitos, and excellent cold as a tasty guac alternative with chips.

POBLANO CHEESE DIP

Steps:

• Roast, peel and dice Poblano peppers.
• In a stock pot, combine cream cheese and velvetta on a low heat.
• Stir occasionally until completely melted and smooth.
• Chop green onions and tomatoes.
• Small dice Serrano peppers, remove seeds.
• Thoroughly clean and chop cilantro (removing sprigs from the main stem).
• Combine all veggies together and add lime juice.
• When cheese is melted and smooth, stir in all veggies.
• Simmer until hot throughout.