Avocado Dip
15m prep 10m cook 30m ready
This creamy avocado dip features charred poblano, jalapeño, and onion blended with avocado and cilantro. It's a dairy-free alternative to guacamole, perfect for serving with totchos or chips.
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 72.5 mg
- Iron: 0.88 mg
- Magnesium: 22.2 mg
- Phosphorus: 78.8 mg
- Potassium: 362 mg
- Zinc: 0.68 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 small poblano pepper
- 0.5 jalapeño
- 14.8 ml olive oil
- 1 ripe avocado
- Kosher salt
Prepare
- 1 clove garlic, not peeled
- Halve 0.5 small onion
- 0.5 bunch cilantro, including stems
- fresh lime juice, from 1 to 2 limes
- Totchos, for serving
Let's Cook
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Step 1.
Heat the broiler. On a small rimmed baking sheet, toss the poblano pepper, unpeeled garlic clove, jalapeño, and onion halves with 1 tablespoon olive oil. Broil, turning the vegetables once halfway through, until deeply charred, 6 to 8 minutes. Let cool, then use a paper towel to remove any skins and seeds from the poblano and jalapeño, and peel the garlic.
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Step 2.
Transfer the charred vegetables to a blender. Add the avocado, cilantro (including stems), 2 tablespoons fresh lime juice, 1 tablespoon water, and ¼ teaspoon kosher salt. Puree until smooth, adding 1 to 2 more tablespoons lime juice or water as needed to reach a creamy consistency. Serve with Totchos if desired.
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