Creamy Poblano Dip
It’s almost time for The Big Game, which means: dips, dips, & more dips! This Creamy Poblano Dip is a mildly-spiced, whipped dip that pairs just right with our Fuego Lime Kettle Cooked Potato Chips. We serve it right next to our guac and fresh salsita for a wide array of flavors for dipping, and of course, alongside heaping servings of Kettle Cooked Potato Chips!
4.00 6 Ratings
Creamy Poblano Dip
- dairy free •
- gluten free •
- grain free •
- vegan
It’s almost time for The Big Game, which means: dips, dips, & more dips! This Creamy Poblano Dip is a mildly-spiced, whipped dip that pairs just right with our Fuego Lime Kettle Cooked Potato Chips. We serve it right next to our guac and fresh salsita for a wide array of flavors for dipping, and of course, alongside heaping servings of Kettle Cooked Potato Chips!
Directions
-
Step 1
Roast poblano peppers over an open flame or with a butane torch until fully charred. Place the charred peppers in a bowl covered with plastic wrap to steam for about 10 minutes. -
Step 2
Once peppers have cooled slightly, remove the stem, seeds, and charred skin from the exterior -
Step 3
Rough chop the peppers and place them in a blender along with the rest of the ingredients, except the cilantro and Siete Chips -
Step 4
Once the dip is smooth, stir in the cilantro and transfer to a bowl for serving -
Step 5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, so the dip has a chance to thicken and chill -
Step 6
Serve the poblano dip with Siete Fuego Lime or Fuego Potato Chips!
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