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1 cup (8 oz) Vegan Cream Cheese
1 cup (8 oz) Vegan Plain Yogurt
2 Poblano Peppers
1 Lime, juiced
1.5 tsp Garlic Powder
1 tsp Onion Powder
3/4 tsp Sea Salt
1/2 bunch Cilantro, chopped
1 bag Siete Kettle Cooked Fuego Lime or Fuego Potato Chips, for serving
60 minutes
6
Rated 4.0 stars by 6 users
It’s almost time for The Big Game, which means: dips, dips, & more dips! This Creamy Poblano Dip is a mildly-spiced, whipped dip that pairs just right with our Fuego Lime Kettle Cooked Potato Chips. We serve it right next to our guac and fresh salsita for a wide array of flavors for dipping, and of course, alongside heaping servings of Kettle Cooked Potato Chips!
1 cup (8 oz) Vegan Cream Cheese
1 cup (8 oz) Vegan Plain Yogurt
2 Poblano Peppers
1 Lime, juiced
1.5 tsp Garlic Powder
1 tsp Onion Powder
3/4 tsp Sea Salt
1/2 bunch Cilantro, chopped
1 bag Siete Kettle Cooked Fuego Lime or Fuego Potato Chips, for serving
1 cup (8 oz) Vegan Cream Cheese
1 cup (8 oz) Vegan Plain Yogurt
2 Poblano Peppers
1 Lime, juiced
1.5 tsp Garlic Powder
1 tsp Onion Powder
3/4 tsp Sea Salt
1/2 bunch Cilantro, chopped
1 bag Siete Kettle Cooked Fuego Lime or Fuego Potato Chips, for serving
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.
Once peppers have cooled slightly, remove the stem, seeds, and charred skin from the exterior
Rough chop the peppers and place them in a blender along with the rest of the ingredients, except the cilantro and Siete Chips
Once the dip is smooth, stir in the cilantro and transfer to a bowl for serving
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, so the dip has a chance to thicken and chill
Serve the poblano dip with Siete Fuego Lime or Fuego Potato Chips!
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