I love a good creamy dip. They’re so scrumptious and always one of the first things people enjoy when I’m entertaining. This Poblano Onion Dip brings a bit of SouthWest flavor to the table with roasted fresh poblano peppers. You can pick the level of spicy flavor that you want and it’s always a hit at parties. Make it ahead of time for a foolproof party recipe.
If you’re unfamiliar, Poblano peppers are similar to green peppers but they have a bit more heat. The added heat offers a deeper flavor and it’s great for cooking. When you cook the poblano pepper is becomes slightly more sweet and it loses some of the heat. That mellow flavor with the perfect combination of sweet and spicy is what you’ll get in the dip!
Poblano peppers are easy to roast and also easy to peel once they’re roasted. For this Poblano Onion Dip, you’ll sauté the pepper and onion in a pan – so it’s really easy and only takes a few minutes (unlike roasting). You get all of the great flavor, with half of the effort.
Looking for even more great summer appetizer recipes? Entertaining in the warmer months is great with colder appetizers that don’t require much effort in the kitchen. Here are my favorites:
How To Make This Creamy Poblano Onion Dip
Once you sauté the onion and peppers for the dip, everything is thrown into a blender. Using a multi-speed blender brings together all of the flavors and helps to make it a smooth dip. You can serve it right away, but I like to refrigerate mine because I think it’s better when it’s chilled. So be prepared to make it ahead of time before an event.
What To Serve With Poblano Onion Dip
Classic corn tortilla chips are the best pairing with the dip, but you can opt for a pita chip instead. Flour tortillas are another great option, but corn tortillas are a bit too brittle for the dip. The dip can also be used to top tacos or burritos if you want to add a bit of flavor and let the dip take a backseat to the main dish.
Serving the dip at a cocktail party? Serve the dip with a sweeter citrus wine, like a Moscatel or dry Riesling. Classic Mexican beers are always a great pick too – like Corona or Modelo.
How To Make The Dip Ahead Of Time
Add the dip, from the blender straight to your serving bowl. Refrigerate for two hours ahead of your event. Refrigeration allows the dip flavors to blend even more and thickens the dip. If you’re serving the dip outside, at an event, be sure it’s properly refrigerated by using Chilled Serving Bowl that keeps it the correct temperature.
How To Store Any Leftover Dip
Be sure to refrigerate any leftover dip. I like to transfer it to an airtight food storage container. The dip will last, in the refrigerator, for 3-4 days to enjoy. Unfortunately, the dip does not freeze well. Since it’s so easy to make, I just whip up a new batch every time I serve it.
Step-By-Step Directions To Make Poblano Onion Dip
Heat oil in sauté pan over medium-high heat. Add onion; cook 2-3 minutes. Add poblano peppers.
Stir and cook until mixture is seared, 5-6 minutes. Remove from heat and transfer to a food processor (or blender), reserving a small amount of onion and pepper mixture to add at the end for texture.
Let cool slightly in the blender. Add sour cream gradually and blend until smooth. Continue adding until desired consistency is reached. Season with salt and pepper, to taste.
Transfer to a serving bowl, and mix in the remaining pepper and onions (that you set aside). Refrigerate for several hours before serving. Serve with tortilla chips, flour tortillas or pita chips.
- 1 Tablespoon Olive Oil
- 1 Medium White Onion, diced
- 4-5 Large Poblano Peppers, diced
- 1 Container (12-16 oz) Sour Cream
- Sat and Pepper, to taste
- Tortilla Chips or Flour Tortillas (for dipping)
1. Heat oil in sauté pan over medium-high heat. Add onion; cook 2-3 minutes. Add poblano peppers. Stir and cook until mixture is softened, for 5-6 minutes.
2. Remove from heat and transfer to food processor (or blender), reserving a small amount of onion and pepper mixture to add at the end for texture. Let cool slightly in the blender.
3. Add sour cream gradually and blend until smooth. Continue adding until desired consistency is reached. Season with salt and pepper, to taste.
4. Transfer to a serving bowl, and mix in the remaining pepper and onions (that you set aside). Refrigerate for several hours before serving. Serve with tortilla chips, flour tortillas or pita chips.
Refrigerate any leftovers in an airtight food storage container. Use a food processor or blender to make your dip.
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Amount Per Serving: Calories: 84Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 44mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 2g
**Nutrition is calculated by a third party. Actual values may vary.