Roasted Poblano & White Bean Dip
For pretty much my whole life, “bean dip” has meant that little can of Frito-Lay bean dip that they sell below the tortilla chips. I mean, that stuff is totally delicious and makes a regular appearance at our Saturday Night Taco Night. But I thought today, in anticipation of the big game coming up in a few weeks, I’d made a homemade bean dip that’s just as crave-able.
For this at-home version, I used cannellini beans, but you can really use any type of bean you prefer. Most of the flavoring comes from two different types of peppers: fresh poblano pepper, and dried guajillo chile pepper. Dried chile peppers like this are a great thing to have in your pantry, because they last forever and can add a little kick of heat to a variety of dishes (I also used them for my Thai Curry Chicken Noodle Soup).
In my grocery store, the dried peppers are usually located near the fresh bell peppers, but they’re sometimes in the international aisle, too. If you’re not sure, ask a store employee, because they really are worth seeking out. This Roasted Poblano & White Bean Dip is rounded out with the flavor of roasted garlic, and brightened up with a touch of acid from sherry vinegar and lime juice. This is what bean dip is meant to be!
Roasted Poblano & White Bean Dip
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 22 minutes
- 1 dried guajillo chile pepper
- 3 garlic cloves
- 1 fresh poblano pepper
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 tablespoon fresh lime juice
- 1-1/2 teaspoons sherry vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Fresh cilantro leaves, for garnish (optional)
- Tortilla chips, for serving
- Preheat oven to 375 degrees F. Place guajillo chile in medium bowl. Cover with boiling water and let stand 20 minutes; drain. Remove and discard stem. Discard some or all seeds depending on how hot you want your dip to be (more seeds = more heat).
- Meanwhile, place garlic and poblano on rimmed baking pan. Drizzle with 1 tablespoon oil; toss until well combined. Transfer to oven and roast 22 to 24 minutes or until garlic is soft and poblano skin is blistered, turning poblano once halfway through.
- Remove from oven; transfer garlic and poblano to small bowl and cover bowl with plastic wrap. Let stand 5 minutes. Remove skin from garlic cloves and use paper towel or back of knife to rub skin off poblano. Remove and discard poblano stem and seeds.
- Place beans, guajillo (and seeds, if using), garlic and poblano in bowl of food processor fitted with knife blade attachment. Pulse 10 seconds or until coarsely chopped. With processor running, slowly add remaining 1/2 cup oil; process until smooth. Add lime juice, vinegar, salt and pepper; process until well combined. Transfer to serving bowl and garnish with cilantro, if desired. Serve with tortilla chips. Dip can be made in advance and refrigerated up to 3 days; bring to room temperature before serving.
Adapted from EmilyC via Food52.
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