Poblano-Avocado-Yogurt Dip

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 whole Large Poblano Pepper
• 3 cups Avocados (about 2 Large Avocados)
• ½ cups Fresh Cilantro Leaves, Roughly Chopped
• 5 ounces, weight Plain, Non-fat Greek Yogurt
• 1 clove Garlic, Minced
• ½ Tablespoons Fresh Lime Juice
• ¼ teaspoons Garlic Salt
• ¼ teaspoons Kosher Salt (more To Taste)
• ¼ teaspoons Black Pepper
• ⅛ teaspoons Cumin Powder

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Char the whole poblano directly over a gas flame or under a broiler, turning with tongs until the skin is blistered and blackened, about 5 minutes total.

2. Put the hot poblano in a covered bowl or under a plate for 5 minutes to loosen the skin, then peel, remove the stem and seeds, and finely dice the flesh.

3. Cut the avocados in half, remove the pits, scoop the flesh into a bowl, and mash coarsely with the fresh lime juice.

4. Add the Greek yogurt, minced garlic, garlic salt, cumin powder, and black pepper to the mashed avocado and stir until smooth and well combined.

5. Fold in the diced poblano and chopped cilantro leaves, then season with kosher salt, adding more to taste.

6. Cover and refrigerate the dip for at least 30 minutes so the flavors blend, then stir once more before serving.