Roasted Poblano Pepper and Avocado Dip
Anything that contains avocado has been a controversy in our house. I eat it on anything and everything, literally. Adam hates avocados. So when I put together this poblano pepper and avocado dip and Adam actually LOVED it, I was shocked.
There is something about fresh vegetables with hints of lime and cilantro that just reminds me of Summer. This Roasted Poblano and Avocado Dip will transform your summer barbecues and family gatherings, hands down. In fact, it’ll become your most requested appetizer, I guarantee it!
I am still deciding on what I love most about it: the fact that it is so simple to make or that it is so good that I can never stop eating it. I even like to put it on eggs the next day if there is any left!
Let’s start with how quick and simple this roasted poblano and avocado dip is to make!
How to Make Roasted Poblano Pepper and Avocado Dip
Start with roasting the poblanos so that we can remove the outer skin of the pepper.
You can do this many ways. I have roasted them in the oven at 400 degrees Fahrenheit for 15 minutes, turning them over halfway through cooking. We have recently smoked the poblano peppers on a smoker as well that gave the dip a real nice mesquite smokiness to the dip. On a smoker they’ll take anywhere from 20-30 minutes, give or take.
My new favorite way of cooking the poblano peppers is in our countertop Cuisinart Convection Toaster Oven Air Fryer. We got this as a Christmas gift last year and we find ourselves utilizing it for all kinds of things. Just last week Since it also doubles as a convection toaster oven and air fryer, the possibilities are endless. But for this specific recipe, I set the convection oven on Broil at 400 degrees Fahrenheit for 15-20 minutes, making sure to turn them halfway through cooking.
Once they are done, they will look similar to this. You want to see the skin bubbled.
Let the peppers cool for about 15 minutes before peeling them. It’ll make the poblano peppers easier to peel. After peeling them, remove the stems and seeds and they are ready to go in the food processor.
Next step is to throw all the ingredients in the food processor.
For real. Put the poblano peppers, avocados, lime juice, honey, garlic cloves, salt, pepper, crushed red pepper flakes, cilantro, jalapeño and water into the food processor and let it blend. I usually will mix for about 30-60 seconds.
This delicious poblano and avocado dip will have a smooth thick consistency when it is fully blended together.
Throw it in your fridge to chill, and get ready to pair with your favorite tortilla chip!
Homemade Roasted Poblano and Avocado Dip
Equipment
- Food Processor
- Baking Sheet
- Oven or Air Fryer
Materials
- 3 each Avocados
- 3 each Poblano Peppers
- 2 each Limes Juice of
- 2 Cloves Garlic Peeled
- 1 each Jalapeño
- 1 TBS Natural Honey
- 1 Pinch Salt & Pepper
- 1 Tsp Crushed Red Pepper Flakes
- 1/2 Cup Water
- 1 TBS Fresh Cilantro
Instructions
- Pre-heat oven to 400 degrees. Place poblano peppers on a greased baking sheet and put in oven once pre-heated. Roast in the oven for approximately 15-18 minutes, turning the peppers evenly halfway through cooking.
- While the peppers are cooking, prep avocados and jalapeño [remove any stems, seeds and skin] to be put into the food processor.
- Once the poblanos are roasted, remove them from the oven and put them aside for 5 minutes to cool. Once cooled, carefully pull off the outer layer of skin and discard. Cut off stem and remove seeds.
- Place poblano peppers, avocados, garlic cloves, jalapeño, honey, cilantro, crushed red pepper, salt, pepper and water in the food processor. Blend until smooth [roughly 30 seconds to a minute]
- Tada! This can be enjoyed right away, however my new favorite trick has been putting it in the fridge to chill for at least an hour.
Be sure to check out our Mahi Mahi Fish Taco recipe. This Roasted Poblano and Avocado Dip is the perfect topping for this cajun fish taco!