Roasted Poblano Pepper Dip

 
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My favorite snack is anything I can dip.

I don't know why but every since I was a little girl, I have loved eating just about anything that was a dip.  This Roasted Poblano Pepper dip is definitely no exception.  I love that there is a bit of a spice from the peppers but how the sweet potato offsets it just a little.  The fact that there is kale in this dip, is such an added benefit!  My favorite thing to dip in it is radishes, but honestly any raw veggies will do, or maybe even a splurge for some sweet potato chips.

This is a great thing to make for a party because you can make it up a day ahead as it is actually better on the second day, once the flavors have had time to marry.  I hope you enjoy this little jewel of a dip as much I do.

 

 
 

Roasted Poblano Pepper Dip

 

ingredients

3 poblano peppers, seeded & cored
1 large Japanese sweet potato, baked
1 jalapeño, seeded
4 cloves garlic
2 tablespoons tahini

1 tablespoon lime juice
1 teaspoon salt

1 teaspoon cumin

1/4 cup + 1 tablespoon olive oil, divided

1/2 cup raw cashews, soaked for 30 minutes

1/2 cup raw kale, finely chopped
 

directions

preheat the oven to 425º 

bake the sweet potato for one hour or until soft when squeezed, scoop out the flesh to make 1 cup

cut poblano peppers into 2" size pieces & place in a baking dish, then pour 1/4 cup of the olive oil over the peppers & roast for 25 minutes.  

drain the cashews & add baked sweet potato, roasted peppers, including the oil from the pan & remaining 1 tablespoon of oil & all other ingredients to the bowl of a food processor.  turn on the processor until the mixture is smooth.

serve immediately, warm or refrigerate for up to 4 days.  can be served cold.


Love, Cara