Creamy Poblano Dip

Directions

1. Roast poblano peppers over an open flame or with a butane torch until fully charred. Place the charred peppers in a bowl covered with plastic wrap to steam for about 10 minutes.

2. Once peppers have cooled slightly, remove the stem, seeds, and charred skin from the exterior

3. Rough chop the peppers and place them in a blender along with the rest of the ingredients, except the cilantro and Siete Chips

4. Once the dip is smooth, stir in the cilantro and transfer to a bowl for serving

5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, so the dip has a chance to thicken and chill

6. Serve the poblano dip with Siete Fuego Lime or Fuego Potato Chips!