Buzz
Photo: Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Nabors HallRoasting large green poblano peppers enhances their flavor, making them tender and smoky—ideal for blending into a rich, tangy dip. Combined with avocado, grilled scallions, pepitas, cilantro, and lime, this dip achieves a velvety texture thanks to a drizzle of olive oil. A hint of ground cumin and coriander adds depth to the flavor. Enjoy this poblano-avocado dip with tortilla chips, crackers, or fresh vegetables. It also pairs wonderfully with grilled chicken, pork, or steak.
If you’re already grilling, char the poblano peppers and scallions on the grill instead of using the broiler. Be sure to oil the grill grates beforehand.
Ingredients
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2 large poblano chiles
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1 bunch scallions (about 6 medium), trimmed
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2 1/2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
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1 tsp. kosher salt, divided
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1 small, ripe avocado
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1 cup fresh cilantro leaves and tender stems (from 1 bunch)
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3/4 cup pepitas, toasted, plus more for garnish
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1/4 cup fresh lime juice (from 3 or 4 limes)
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1/4 tsp. ground cumin
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1/4 tsp. ground coriander
Directions
Preheat Broiler and Prepare Pan:
Set the broiler to preheat, positioning the oven rack 6 to 8 inches from the heat source. Line a large rimmed baking sheet with aluminum foil.
Broil Chiles and Scallions:
Arrange the chiles and scallions on the prepared baking sheet. Drizzle with 1/2 tablespoon of oil and sprinkle with 1/4 teaspoon of salt. Broil until the scallions are charred, about 3 to 4 minutes, flipping them halfway through. Transfer the scallions to a plate. Flip the chiles and continue broiling until they are charred, an additional 5 to 6 minutes.
Steam and Peel Chiles:
Place the charred chiles in a large bowl and cover with plastic wrap. Let them steam for 5 minutes. Peel off the skins, then discard the skins, stems, and seeds.
Blend Dip Ingredients in a Food Processor:
Blend the avocado, cilantro, pepitas, lime juice, cumin, coriander, scallions, chiles, and the remaining 2 tablespoons of oil and 3/4 teaspoon of salt in a food processor until the mixture is smooth.
Transfer to a Bowl and Garnish:
Scoop the dip into a serving bowl. Drizzle with oil and sprinkle with toasted pepitas for garnish.
Make-Ahead Tip: Store the dip in an airtight container in the refrigerator for up to three days. Allow it to come to room temperature for 30 minutes before serving.
Nutrition Facts (per serving)
| 191 | Calories |
| 17g | Fat |
| 8g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 to 8 | |
| Calories 191 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 3g | 13% |
| Cholesterol 0mg | 0% |
| Sodium 166mg | 7% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 5g | 17% |
| Total Sugars 1g | |
| Protein 5g | 9% |
| Vitamin C 23mg | 26% |
| Calcium 25mg | 2% |
| Iron 2mg | 8% |
| Potassium 411mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
