phantomcg
12-03-2005, 12:32 PM
Wendy,
Did you end up trying the Olivette's Poblano Dip that you posted on the Thanksgiving Appetizers thread?
For anyone who didn't see it and might be interested - here's the recipe:
Olivette's Poblano Dip
3 poblano peppers
1/2 yellow onion
3 cloves garlic -- skin on
1 teaspoon olive oil
2 ounces cream cheese -- softened
2 ounces Monterey jack cheese
3/4 cup sour cream
2 teaspoons milk
juice of 1/2 lime
3 tablespoons coarsely chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 475 degrees.
Place poblanos, onion, and garlic on a baking sheet. Lightly coat with oil. Roast 5 minutes; check garlic. Remove garlic when it becomes soft, roasting more if necessary. Remove poblano when charred and wrinkled, about 13 more minutes. Place in a plastic bag to steam. When onion is soft and golden, remove and cool.
Let poblano stand 10 minutes. Remove skins, stems and seeds. Peel garlic. Remove outer layer of onion if it is dark. When vegetables have cooled, combine them in the work bowl of a food processor fitted with steel blade. Add remaining ingredients and puree until smooth. Correct seasonings; tranfer to serving bowl. Cover and chill. Serve with tortilla chips or vegetables.
Source:
"Houston Chronicle-9/8/99"
Thanks,
Cheryl
Did you end up trying the Olivette's Poblano Dip that you posted on the Thanksgiving Appetizers thread?
For anyone who didn't see it and might be interested - here's the recipe:
Olivette's Poblano Dip
3 poblano peppers
1/2 yellow onion
3 cloves garlic -- skin on
1 teaspoon olive oil
2 ounces cream cheese -- softened
2 ounces Monterey jack cheese
3/4 cup sour cream
2 teaspoons milk
juice of 1/2 lime
3 tablespoons coarsely chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 475 degrees.
Place poblanos, onion, and garlic on a baking sheet. Lightly coat with oil. Roast 5 minutes; check garlic. Remove garlic when it becomes soft, roasting more if necessary. Remove poblano when charred and wrinkled, about 13 more minutes. Place in a plastic bag to steam. When onion is soft and golden, remove and cool.
Let poblano stand 10 minutes. Remove skins, stems and seeds. Peel garlic. Remove outer layer of onion if it is dark. When vegetables have cooled, combine them in the work bowl of a food processor fitted with steel blade. Add remaining ingredients and puree until smooth. Correct seasonings; tranfer to serving bowl. Cover and chill. Serve with tortilla chips or vegetables.
Source:
"Houston Chronicle-9/8/99"
Thanks,
Cheryl