1 Tbsp fresh coriander seeds, toasted and coarsely ground
Coarse salt
¼ cup fresh lime juice (from 2 to 3 limes)
4 ounces cream cheese, room temperature
½ cup sour cream
Cayenne pepper, for sprinkling
Instructions
Heat oil in a large skillet over medium to medium-low heat. Add onion, chiles, coriander, and 1 tsp salt. Sauté, stirring occasionally, until onion and chiles are tender and caramelized, 25 to 30 minutes. Let cool completely.
Stir together lime juice, cream cheese, and sour cream in a large bowl, using a rubber spatula, until smooth. Stir in onion mixture. Season with salt if necessary. Refrigerate at least 1 hour and up to 1 day. Sprinkle with cayenne. Serve with cut-up vegetables or chips.
Notes
Original recipe featured in Martha Stewart Living magazine, August 2012.
HVF Serving Suggestions:
Dice the poblanos now and freeze the raw peppers. Pull them out in the winter and make this dip to serve at a New Year’s Eve or Super Bowl Party!
Stuff the dip into mini-sweet peppers and pack them in your lunch.
Mix the dip with fresh corn kernels and black beans. Stuff it inside a sweet pepper and bake until warmed through.
Use this dip to create a tasty Quesadilla. Heat a large frying pan over medium heat and add enough oil to lightly coat the bottom of the pan. Spread the caramelized poblano chile & onion dip on a tortilla. For a vegetarian option, layer pieces of sautéed zucchini and/or eggplant on top of the dip and fold the tortilla in half. For an omnivore alternative, add slices of cooked bacon to the quesadilla. Cook in the warm sauté pan until the bottom is golden, then flip it over and toast the other side.
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