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Poblano and Avocado Dip
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Homemade Roasted Poblano and Avocado Dip

Delicious and fresh Homemade Roasted Poblano and Avocado Dip that is
Prep Time15 minutes
Assemble Time10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Keyword: Avocado Dip, Poblano Pepper Dip, Quick and Simple Dips
Yield: 1 Serving

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.