Creamy Cashew Poblano Dip

Today I woke up to beautiful morning sunshine and a quiet house, the boys have adapted to sleeping in like teenagers and the pups always settle down after their breakfast. I have a crisper draw choke-full of vegetables from the markets this weekend and a list of things I’ve been wanting to try. Lately I’ve been all about the veg (and rosé).

This recipe came about from simple cravings I have which usually involves spice. I have a few obsessions with certain condiments and basically make things that I can adorn with said condiments. Roasted chiles are hands down my Achilles heel. I love them and I happen to grow up in place where they are abundant and delicious and the varieties endless. I made this little number with Poblanos which is a mildly spicy pepper but when blended with the cashews this dip becomes pretty mild and extremely flavorful. You can adapt this recipe to the spice level of your choosing by swapping out the type of chili you prefer.

This dip/spread can be used in so many ways. Dolloped on tacos, spread on sandwiches, I’ve added it to the base of a homemade creamy salad dressing recipe, or it can straight up be a delicious dip for veggies (blistered snap peas in photo), corn chips, you name it. As for the chili condiment on top that is actually from Trader Joe’s, “chili onion crunch”. I swirl this stuff on top of everything from a doctored up greek yogurt to creamy squash soup in the winter.

Creamy Cashew Poblano Dip

Ingredients

1 heaping cup whole raw cashews, soaked in water overnight, and drained

2 large poblano peppers, roasted/grilled

2 cloves of garlic, minced

1 bunch of green onions, grilled

1/4 cup olive oil

juice of 1 lime

salt to taste

Trader Joe’s Chili Onion Crunch (optional) to top dip

Preparation

Start this recipe by grilling/roasting poblanos and green onions. This can be done in several ways. If you have an outdoor grill handy place peppers on heated grill and char on all sides until the pepper is soft and blackened, you can also do this in a cast iron skillet on your stovetop. Once your peppers are charred place them in a paper bag for 15 minutes to sweat, remove peppers from bag and peel off charred skin (do not rinse under water or you will rinse away the flavor). Split peppers open and discard seeds, roughly chopped peppers. Grill green onions on grill or in cast iron pan on stove tops until slightly charred but still retaining their bright green color, roughly chop once cooled.

Place soaked cashews, peppers, green onions and the remaining ingredients in a high powered blender or food processor and blend until smooth.