Mexican Olivette's Poblano Dip

posted by Terrytx 12-21-99 6:29 PM

* Exported from MasterCook *
Olivette's Poblano Dip
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 poblano peppers
1/2 yellow onion
3 cloves garlic -- (skin on)
1 teaspoon olive oil
2 ounces softened cream cheese
2 ounces Monterey jack cheese
3/4 cup sour cream
2 teaspoons milk
juice of 1/2 lime
3 tablespoons coarsely chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 475 degrees. Place poblanos, onion, and garlic on a baking sheet. Lightly coat with oil. Roast 5 minutes; check garlic. Remove garlic when it becomes soft, roasting more if necessary. Remove poblano when charred and wrinkled, about 13 more minutes. Place in a plastic bag to steam. When onion is soft and golden, remove and cool.

Let poblano stand 10 minutes. Remove skins, stems and seeds. Peel garlic. Remove outer layer of onion if it is dark. When vegetables have cooled, combine them in the work bowl of a food processor fitted with steel blade. Add remaining ingredients and puree until smooth. Correct seasonings; transfer to servingbowl.

Cover and chill.

"Houston Chronicle-9/8/99"
"2 cups"


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