Creamy Roasted Poblano Dip Food

5 INGREDIENT ROASTED POBLANO PEPPER DIP

Steps:

• Dice poblanos and saute on their own until a little chard and soft.
• Dice onion and add as well. Cook until soft being sure to stir ocasionally
• Lower heat and add in all other ingredients. Mix until fully incorporated. Enjoy warm or cold!

POBLANO QUESO DIP

Steps:

• Roast the poblano peppers, if you haven't already done that.
• In a medium sized skillet, heat butter and oil over medium heat. When butter is melted, add onions and cook for 3-4 minutes or until translucent. Add peppers and garlic and cook, stirring, for 2 minutes or until fragrant.
• Add flour, chili powder, and cumin, and cook for 2-3 minutes while stirring constantly.
• Slowly add milk while stirring constantly. Add chili powder and cumin. Cook for 4-5 minutes, stirring frequently, until thickened.
• Reduce heat to low and stir in cheddar and cream cheese until melted. Stir in cilantro.
• Serve warm with chips.

CREAMY ROASTED POBLANO DIP

Steps:

• 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.