Roasted Poblano Ranch Dip Recipe

Roasted Poblano Ranch Dip

1. 1

   Roast and peel poblanos

   Preheat your broiler (or grill) on high. Lightly coat the poblanos with 1 tablespoon vegetable oil. Place them on a foil-lined baking sheet and broil 6–10 inches from the element, turning every 2–3 minutes, until the skins are charred and blistered on all sides (about 8–12 minutes). If using a gas grill, roast directly over the flame until charred. Transfer the hot peppers to a bowl and cover tightly with plastic wrap or place in a sealed zip-top bag for 10–15 minutes to steam — this loosens the skins.

2. 2

   Peel, seed, and chop

   Once cool enough to handle, peel the poblanos by rubbing off the charred skin with your fingers or a paper towel. Cut each pepper open, remove and discard seeds and membranes (wear gloves if sensitive), then finely chop the flesh. You should end up with about 3/4 to 1 cup chopped roasted poblano. Set aside.

3. 3

   Prepare ranch base

   In a medium mixing bowl, beat together 8 oz softened cream cheese until smooth (use a spatula or hand mixer on low). Add 1 cup sour cream and 1 cup mayonnaise and mix until combined and creamy. Stir in 1 tablespoon buttermilk to loosen the texture slightly.

4. 4

   Season

   Add the dried herbs and seasonings to the base: 1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon dried chives, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper. Pour in 1 tablespoon fresh lime juice. Fold in the chopped roasted poblanos, 2 tablespoons chopped fresh cilantro, and the thinly sliced 2 green onions. Taste and adjust seasoning — add up to another 1/2 teaspoon salt or a squeeze more lime if desired.

5. 5

   Chill to meld flavors

   Cover the dip and refrigerate for at least 1 hour, preferably 2–4 hours, to let the flavors meld and the roasted pepper flavor integrate into the ranch base. The texture will firm slightly as it chills.

6. 6

   Serve

   Transfer to a serving bowl, garnish with an extra sprinkle of chopped cilantro and sliced green onion if desired. Serve chilled or slightly chilled with about 6 cups house chips or tortilla chips for dipping.

7. 7

   Make-ahead and storage

   The dip can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Stir briefly before serving. Keeps 3–4 days refrigerated.