At first I wasn’t sure about this dip….it had been sitting in my recipe folder for almost a year, and it never really jumped out at me, until recently.
I went to a dinner party at a friends house and followed the instructions to a T. If you know me, or have cooked with me, you know I usually follow directions, even making a check mark next to each ingredient, or instruction.
I didn’t love it….it was really chunky and limey (if that is a word). The store was out of pablano peppers (huh?), the guy in the produce section section said the pasillas pepper was comparable, just in case your store is out. Super easy to make, but just wasn’t my favorite, I opted at the dinner party to dip my chip into good old Laura Scutter’s green onion dip (made from a packet, and heaven in a bowl) http://laurascudders.com
Since I do believe everyone and everything deserves a second chance, I decided to make it again for a New Years day tradition, of junk food, Law & Order, and bubbly, with one of my best friends. SO MUCH BETTER……..
What did I do differently you ask? let me rewind a little….I was given a fantastic birthday gift last year (thank you Heather & Jason) a food processor, which has made life worth living, literally changed the way things taste, and look. I put the pepper and onion in the food processor and voila, they were less chunky (obviously), almost pureed, easier to scoop and didn’t taste like I was eating a salad, it is supposed to be junk food day after all. I also opted to cut the lime juice in half, and this also helped quite a bit. To each their own, you can do what you need, and experiment as I did.
*DISCLAIMER…NO MATTER HOW MANY TIMES YOU WASH YOUR HANDS DO NOT TOUCH YOUR FACE, OR ANYONE ELSE’S FOR THAT MATTER* 🙂
- 1/4 cup safflower oil (I used Olive Oil)
- 3 cups diced white onion (from 1 large onion)
- 3 fresh poblano chiles, seeds and ribs removed, diced (3 cups)
- 1 tablespoon coriander seeds, toasted and coarsely ground (easier to grind before toasting)
- Coarse salt
- 1/4 cup fresh lime juice (from 2 to 3 limes)
- 4 ounces cream cheese, room temperature
- 1/2 cup sour cream
- Cayenne pepper, for sprinkling
- Heat oil in a large skillet over medium heat. Add onion, chiles, coriander, and 1 teaspoon salt. Saute, stirring occasionally, until onion and chiles are tender and caramelized, 25 to 30 minutes. If you do it as a puree and less chunky, it will not carmalize as much, but the 25 mins still works for texture* 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.