Caramelized Poblano Chile and Onion Dip
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.
- 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.
- Sprinkle with cayenne pepper and serve with cut-up veggies, such as jicama, radishes, cucumbers and/or tortilla chips.