Poblano Pistachio Dip

Switch up your hummus habit and try this roasted and creamy Poblano Pistachio Dip! It’s such a fun, unexpected combination of flavors and will have you coming back for that double dip!

So, I’m totally the parent that brought my kid to school when it was closed. I was one of three parents that stood outside the eerily quiet school, knocking and waiting. Theeen I looked up school closings online and BAM. No school. Needless to say I have since updated my personal calendar.

Poblano Pistachio Dip

So, this morning has been way busy, doing things with two kids that I had planned to do with only one. But it’s good for me, I guess. Keeps me on my toes! Luckily the kids were very cooperative this morning. Or very bribable. Same thing, right?

STOP!! DON’T BUY THAT HUMMUS!! Ok, true. Hummus is great. Hummus was actually my first ever ever venture into the blogosphere and if nothing else you should check it out to see how far I’ve come in the last 10 months. Ah!

Poblano Pistachio Dip

But for realzzz. You should make this insanely delicious dip!! 1) because I’m tired of hummus; and 2) this is perfection and I’m certain it would go with nearly everything.

One weekend down the shore my mom popped open a bottle of an amazing Harry & David dip that had such a mixture of delicious and unexpected ingredients. Poblano peppers, pistachios, cheese, garlic. I decided I needed to recreate it. So I waited on it for a good two months pondering the dip. Thinking about the blend of flavors. And today I finally took the plunge and make my own version.

Poblano Pistachio Dip

Here’s how you make this Poblano Pistachio Dip:

First place your poblano peppers on a baking sheet. Brush them with olive oil (save remaining olive oil for later) and cook them for 20 minutes. Remove them from the oven and set aside, allowing to cool.

Poblano Pistachio Dip

In a food processor, place the pistachios and hemp seeds. Process for about 30 seconds until finely chopped.

Poblano Pistachio Dip

Add the lime juice, cream cheese, grated parmesan, water, chopped jalapeño, sea salt, garlic cloves, mint leaves, parsley and remaining olive oil from the above brushing. Well, basically add all the ingredients except the agave and poblano peppers.

Poblano Pistachio Dip

Process the ingredients until they are combined, about 30 seconds. You may need to scrape down the sides and process again to fully combine them.

Poblano Pistachio Dip

Cut the stems off the peppers, open them up and remove the seeds. It’s no big deal if you leave some seeds in, I’m not too crazy about it. Coarsely cut them up so the food processor has an easier time. Place them in the food processor and process about 5 – 10 seconds. You want the peppers to be chunky-ish.

Poblano Pistachio Dip

Remove the dip from the food processor and serve with your favorite crackers and veggies.

Poblano Pistachio Dip

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Poblano Pistachio Dip


Description

Switch up your hummus habit and try this roasted and creamy Poblano Pistachio Dip! It’s such a fun, unexpected combination of flavors and will have you coming back for that double dip!


Scale

Ingredients

  • 4 poblano peppers
  • 1 tablespoon olive oil
  • 1 cup pistachios, shelled
  • 1/2 cup hemp seeds
  • 1 lime, juiced
  • 4 oz. cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup water
  • 1 jalapeño, seeded and coarsely chopped
  • 1/4 teaspoon sea salt
  • 2 garlic cloves, coarsely chopped
  • 5 mint leaves
  • 1 small handful parsley (about 1 tablespoon chopped)

Instructions

  1. Preheat oven to 400F.
  2. Place your poblano peppers on a baking sheet.
  3. Brush them with olive oil (save remaining olive oil for later) and cook them for 20 minutes. Remove them from the oven and set aside, allowing to cool.
  4. In a food processor, place the pistachios and hemp seeds. Process for about 30 seconds until finely chopped.
  5. Add the lime, cream cheese, grated parmesan, water, chopped jalapeño, sea salt, garlic cloves, mint leaves, parsley and remaining olive oil from the above brushing. Basically add all the ingredients except the agave and poblano peppers.
  6. Process the ingredients until they are combined, about 30 seconds. You may need to scrape down the sides and process again to fully combine them.
  7. Cut the stems off the peppers, open them up and remove the seeds. It’s no big deal if you leave some seeds in.
  8. Coarsely cut them up and place them in the food processor.
  9. Process for about 5 – 10 seconds.
  10. Remove the dip from the food processor and serve with your favorite veggies.


Nutrition

  • Serving Size: 20

Enjoy!! xo

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