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creamy roasted poblano dip

Roasted Poblano with Yogurt - Make an Easy, Creamy Dip

Roast the Poblano peppers until charred and soft. Cover and cool; peel the skin, remove the seeds and chop. Mix with whipped yogurt. Add cumin powder and salt. Garnish with chopped cilantro. Serve with your favorite snacks. Enjoy!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Resting time to cool the roasted pepper 10 minutes
Total Time 30 minutes
Course Condiment, Side Dish
Cuisine American, Mexican
Servings 4 people
Calories 40 kcal

Equipment

  • Toaster oven for roasting Poblano peppers; if not available, this can be done on the stove-top

Ingredients
  

  • 2 tbsp Roasted Poblano pepper - peeled, de-seeded and chopped 1 medium Poblano yields about 2 tbsp after roasting; if Poblano is not available, see Recipe Notes for alternatives
  • 1 cup Yogurt -plain - whole milk preferred can use low-fat or non-fat if you like - it will not taste nearly as creamy, but will still taste great; Greek yogurt OK too, but nutrition info will be as different - see Recipe Notes for details
  • 3/8 tsp Salt adjust as per taste preference
  • 1/2 tsp Cumin powder
  • 1/4 tsp Black Pepper - freshly crushed preferred

Garnish

  • 1 tbsp Cilantro - chopped if not available, use fresh basil leaves or thinly sliced green onions (green tops)

Instructions
 

  • Roast the Poblano Pepper(s) in a toaster oven , or on the stove-top.
    Check the pictures that accompany the directions for the 2 methods:
    A) in a toaster oven:
    Place the peppers on a parchment-lined baking tray and roast for 6-7 min.
  • Flip carefully - use tongs if needed - and continue to roast 5-6 min.
    oven-roasted Poblano
  • B) on the gas-stove - flame-roasting
    Place a roasting grid - a cooling rack works well - on the stove-top.
    Place the Poblano on the rack and start roasting on medium heat, keeping tongs handy.
    stove-top roasting Poblano
  • Use tongs to move the pepper around, flipping as needed to roast evenly. it will probably be done 5-7 min ( oven-roasting takes a bit longer).
    Note:
    It will get the most heat in the middle, which tends to burn, so you need to watch it closely, moving the pepper to the edges of the flame as needed.
    roasted Poblano stove-top
  • Transfer the roasted charred pepper to a plate, cover and set aside to cool for about 10 min.
    cooling roasted Poblano
  • Hold the Poblano with the tongs and use a blunt knife to loosen and scrape away the charred skin.
    Caution: Some Poblanos can be a bit spicy, so I do not recommend using bare fingers to peel the Poblano. You might accidentally touvh some part of your face/eyes - it will sting. Use food-safe gloves if you like.
    peeling poblano
  • Cut lengthwise to split open the peeled roasted Poblano.
    slit the peeled Poblno
  • Use a spoon to lightly scrape away the seeds.
    If the seeds start to stick to the spoon, dip the spoon in a bowl of water. The seeds will immediately drop to the bottom of the bowl - now continue to scrape.
  • Slice the peppers into long strips , then cut across to dice/chop.
    chopped poblano
  • Please remember to wash your hands thoroughly after you're done with chopping, to remove any spicy residue left on your hands.
    chopped up roasted Poblano
  • Place a fine-mesh strainer over a bowl Add the yogurt to the strainer and set aside for 5-7 min.
    You may get about 1-2 tbsp of whey in the bowl.
    yogurt in fine mesh strainer
  • Transfer the yogurt to a medium-sized bowl.
    Plain yogurt
  • Whisk the yogurt till it becomes smooth and creamy.
  • Add the chopped Poblanos to the yogurt.
    add chopped Poblano to yogurt
  • Add salt, black pepper and cumin powder. Stir to mix. Yields about 1 cup dip.
    add seasonings to poblano dip
  • Garnish with cilantro and serve with your favorite snacks. Crackers, toast, chips, grape tomatoes, sliced carrots, etc.
    Roasted Poblano yogurt creamy dip

Notes

If Poblano Peppers are not available:
Try some of these varieties instead:
  • Anaheim Peppers
  • New Mexico Peppers
  • Green Bell Peppers
  • Cubanelle Peppers
  • Canned diced green chillis - these are similar to Poblano in texture, but may be a little more spicy.
Note:  Their spiciness will likely be different compared to Poblano, so plan to adjust accordingly.
  • When adding the roasted, chopped peppers to the yogurt, start with 1 tbsp chopped peppers if your using a spicier variety; taste-test and then add more if you like.
  • If you use the very mild bell peppers, make the dip as directed, then add some finely minced spicy green Chillies to the dip for heat.
 
If using Greek Yogurt:
  • the nutrition info provided for the dip will be a little different, depending on the variety of yogurt used
  • the dip may look too thick - add water, 1 tsp at a time, to adjust the consistency to your preference.
 
Storing Roasted Poblano:
If you wish, you can roast several Poblanos at the same time and stash them for later.
  • Refrigerate roasted and chopped Poblano up to 3-4 days, OR
  • Freeze, up to 8-10 days, possibly longer;
    • I recommend freezing them in small portions, about 2 tbsp
      • Ice-cube trays work well for doing this: put them in the ice-cube tray, freeze, then transfer frozen cubes to a container with a well-fitting lid.
      • Take out cubes as needed and thaw 
 
Storing leftover dip
Store prepared dip in a glass/ceramic container, covered, in the refrigerator. Consume within 3-4 days.
I do NOT recommend freezing this dip.
  • Its texture after it thaws is not very appealing.
 
Do Ahead Planning
You can make the dip up to 24 hours in advance. However, do NOT add the garnish until you're ready to serve.
 

Nutrition

Calories: 40kcalCarbohydrates: 3gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 247mgPotassium: 110mgFiber: 1gSugar: 3gVitamin A: 88IUVitamin C: 4mgCalcium: 78mgIron: 1mg
Keyword creamy dip, cumin powder, Poblano Peppers, Yogurt
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