Caramelized Poblano Chile and Onion Dip
  • Servings: 6-8 Appetizer servings
  • 1 cup wine –for the cook
  • 1/4 cup canola oil
  • 3 cups white onion, diced
  • 3 cups Poblano peppers, seeded, ribs removed and diced
  • 1 Tablespoon coriander seeds, toasted and coarsely ground
  • 1/4 cup lime juice
  • 4 oz. cream cheese, room temp
  • 1/2 cup sour cream
  • Salt to taste
  1. Heat oil over medium heat. Add onion, poblanos, coriander and 1 teaspoon of salt. Sauté, stirring occasionally, until onion and poblanos are tender and caramelized, about 25-30 minutes. Cool completely.
  2. Stir together lime juice, cream cheese and sour cream, until smooth. Stir in onion/pepper mixture. Season with salt, if necessary. Refrigerate at least 1 hour or up to 1 day.
  3. Sprinkle with cayenne pepper and serve with cut-up veggies, such as jicama, radishes, cucumbers and/or tortilla chips.
From Martha Stewart For the Southwestern Cuisine Cooking Class - 110 I love Poblano peppers and caramelizing brings out another level of flavor. I served this dip with tortilla chips, instead of the veggies that Martha had recommended because, duh. (Photo: