Poblano Onion Dip
May 17, 2022
Categories: Dips, Appetizers, Onions, Peppers Mexican, Sour Cream, more
"This is out of a local grocery store magazine...you can adjust the amounts to make it creamier or spicier..."
- Serving Size: 1 (213.1 g)
- Calories 882.1
- Total Fat - 64.8 g
- Saturated Fat - 5.2 g
- Cholesterol - 19.8 mg
- Sodium - 1582.8 mg
- Total Carbohydrate - 61.4 g
- Dietary Fiber - 13.9 g
- Sugars - 0.9 g
- Protein - 14.1 g
- Calcium - 486.1 mg
- Iron - 7.7 mg
- Vitamin C - 4 mg
- Thiamin - 0.2 mg
Step by Step Method
Heat oil in saute pan over medium-high heat. Add onion; cook 2-3 minutes.
Add poblano peppers. Stir and cook until mixture is seared, 5-6 minutes.
Remove from heat and transfer to blender, reserving small amount of onion and pepper mixture to add at end for texture.
Let cool slightly in blender. Add sour cream gradually and blend until smooth. Continue adding until desired consistency is reached. Season with salt and pepper, to taste. Transfer to bowl, and mix in reserved onion and pepper mixture, lime juice and cilantro. Serve, refrigerating any leftovers.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a spicier dip, use jalapeno peppers instead of poblano peppers.
- Be sure to use freshly squeezed lime juice for the best flavor.
- Instead of sour cream, use Greek yogurt. The benefit of this substitution is that Greek yogurt is much lower in fat, making the dip a healthier option.
- Instead of poblano peppers, use jalapeno peppers. The benefit of this substitution is that jalapenos will add more heat to the dip, making it spicier.
Jalapeno-Cilantro Dip Heat oil in saute pan over medium-high heat. Add onion; cook 2-3 minutes. Add 4-5 jalapenos, diced. Stir and cook until mixture is seared, 5-6 minutes. Remove from heat and transfer to blender, reserving small amount of onion and pepper mixture to add at end for texture. Let cool slightly in blender. Add sour cream gradually and blend until smooth. Continue adding until desired consistency is reached. Season with salt and pepper, to taste. Transfer to bowl, and mix in reserved onion and pepper mixture, lime juice and 2 tablespoons chopped cilantro. Serve, refrigerating any leftovers.
Mexican Street Corn Salad - A delicious and easy side dish that pairs perfectly with the Poblano Onion Dip. The creamy corn salad is full of flavor and texture, and the sweetness of the corn complements the spiciness of the dip.
Chipotle Black Bean Burgers: These delicious burgers are a great way to round out the meal. The smoky chipotle flavor pairs perfectly with the Poblano Onion Dip, and the black beans provide a great source of protein. The burgers are easy to make and can be served with a variety of sides for a complete meal.
Q: How do I adjust the spiciness of this dip?
A: You can adjust the spiciness of this dip by adding more or less of the poblano peppers and adjusting the amount of salt and pepper to taste.
Q: Can I make this dip ahead of time?
A: Yes, you can make this dip ahead of time. Allow the dip to cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
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Poblano peppers are a popular ingredient in Mexican cuisine. They are often used in the popular dish Chiles en Nogada, which was created in 1821 to celebrate Mexico's independence from Spain.
In the United States, poblano peppers are often used in the classic Tex-Mex dish, Fajitas. The dish was popularized in the 1970s by the famous Texas chef, Ninfa Laurenzo.