Description
A wonderfully creamy, beautifully rich, and totally satisfying healthy dip that is perfect for any Super Bowl party!
Ingredients
- 1 whole Large Poblano Pepper
- 3 cups Avocados (about 2 Large Avocados)
- ½ cups Fresh Cilantro Leaves, Roughly Chopped
- 5 ounces, weight Plain, Non-fat Greek Yogurt
- 1 clove Garlic, Minced
- ½ Tablespoons Fresh Lime Juice
- ¼ teaspoons Garlic Salt
- ¼ teaspoons Kosher Salt (more To Taste)
- ¼ teaspoons Black Pepper
- ⅛ teaspoons Cumin Powder
- Tortilla Chips Or Veggie Sticks Of Your Choice, To Serve
- 1 whole Large Poblano Pepper
- 3 cups Avocados (about 2 Large Avocados)
- ½ cups Fresh Cilantro Leaves, Roughly Chopped
- 5 ounces, weight Plain, Non-fat Greek Yogurt
- 1 clove Garlic, Minced
- ½ Tablespoons Fresh Lime Juice
- ¼ teaspoons Garlic Salt
- ¼ teaspoons Kosher Salt (more To Taste)
- ¼ teaspoons Black Pepper
- ⅛ teaspoons Cumin Powder
- Tortilla Chips Or Veggie Sticks Of Your Choice, To Serve
Preparation
On your stove top range, char poblano pepper on all sides. This can also be done under your oven broiler. Once charred, place in a bowl and cover with plastic wrap for 10 minutes. This will help the skin loosen from the pepper. Once cooled, peel skin from pepper and discard along with stem and seeds. Roughly chop roasted pepper and place into bowl of a food processor.
Pulse poblano until it becomes fairly smooth. Add the rest of the ingredients and blend until smooth. Taste and add additional kosher salt as needed.
Serve with tortilla chips or veggies of your choice.
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