Healthy Roasted Poblano Avocado Dip Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
16 servings
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Calories
67 kcal
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Course
Condiments
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Cuisine
Tex-Mex
Healthy Roasted Poblano Avocado Dip Recipe
Description
The Healthy Roasted Poblano Avocado Dip Recipe starts by roasting poblano peppers until their skins blister and soften, then steaming them to loosen the skin for easy peeling. Removing seeds and stems leaves tender, smoky peppers which are blended with ripe avocados for creaminess. Shelled pistachios contribute a gentle nutty texture and flavor, balanced by fresh cilantro's herbal notes, the acidity of lime juice, pungent garlic, and salt to round out the flavors.
This dip has a silky, smooth texture achieved by pureeing all ingredients until fully combined in a food processor. The smoky heat from poblanos is mild and complements the mellow richness of avocado. The lime juice adds brightness, preventing the dip from tasting heavy. Pistachios lend a slight crunch and deep nutty essence that sets this dip apart from typical avocado spreads.
Serve chilled with tortilla chips, vegetable chips, or fresh cut vegetables for dipping. It makes a great appetizer or snack with a unique roasted pepper flavor and creamy consistency.
Store the dip in an airtight container in the refrigerator for up to five days to keep freshness. Its flavor may deepen slightly with refrigeration, making it convenient to prepare ahead of serving.
Ingredients
- 3 poblano pepper
- 2 avocado ripe Hass
- 1/2 cup pistachios shelled
- 1/4 cup cilantro packed, fresh
- 1 lime juiced
- 1 garlic peeled, clove
- 1 teaspoon salt
Instructions
- Preheat the oven to 450 degrees F. Place the poblano peppers on a rimmed baking sheet and roast on the center rack for 15 minutes. Once the poblanos are soft and their skins are blistered, place them in a plastic zip bag and seal the bag. Allow the peppers to steam in the bag for 10 minutes to loosen the skin.
- Carefully peel off the waxy skin on each poblano pepper. Remove the stems and seeds and place the peppers in a food processor.
- Cut the avocados in half, remove the pits, and scoop the flesh into the food processor. Then add the pistachios, cilantro, lime juice, garlic, and salt. Secure the lid on the food processor and puree until very smooth.
- Store in an air-tight container, in the refrigerator, for up to 5 days. Serve with tortilla chips, vegetable chips, or fresh cut vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 67kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 148mg | 6% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 22mg | 24% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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