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Poblano Dip

Okay, so there has been a very special request for the recipe to my poblano dip. I just sort of created it, with no real measurements, just throwing things in to taste, but I will try to translate…


3-4 whole fresh poblano peppers
1/2-1 cup of mayonnaise (NOT Miracle Whip)
1/2-3/4 cup sour cream
4-6 oz. of cream cheese (softened)
Healthy handful of basil leaves
1/2-1 cup shredded Parmesan cheese
Lemon zest and juice
Salt and pepper to taste

Set oven to 375 degree. Toss fresh peppers in olive oil and lay on a cookie sheet. Roast in oven until skin of peppers is blistered and brown, about 30-40 minutes. Removed from oven and place in a metal bowl with plastic wrap over top. Let sit until cool enough to handle. When cool, peel skin and remove most of the seeds (if you like spicier, keep more seeds). Throw peppers into food processor. Add juice from bowl. Add 1/2 cup sour cream, 1/2 cup mayo, 4 oz of cream cheese, smaller handful of basil and 1/2 cup of Parmesan and about 1 tsp zest and 2 tsp juice. Process until smooth. Taste and add more of anything to your liking. The cream cheese give thickness and body. Be careful of too much mayo, or it overpowers the flavor. Lemon zest will add brightness, but too much juice become too acidic.

Season with salt and pepper and chill. Enjoy with ANYTHING!!!

I hope it works for you. Please let me know if you have any other questions about this recipe!

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