Creamy Chicken Poblano Dip

turning the pepper every 3 to 4 minutes, until blistered and completely charred on the outside, 10 to 12 minutes. Place the roasted pepper in a plastic bag and seal it (or put it in a bowl and cover tightly with plastic wrap);

let it sweat for at least 10 minutes. Peel the pepper; discard skin, stem and seeds. Coarsely chop the pepper.

Place cream cheese, sour cream, tomato, onion, the chopped poblano and salt in the bowl of a food processor; pulse until completely incorporated.

Transfer to a medium bowl and stir in chicken. Sprinkle with scallions (and/or cilantro), if desired.


1 medium poblano pepper 1 8-ounce package reduced-fat cream cheese, softened 1/4 cup sour cream 1 medium tomato, chopped 1/2 cup chopped sweet onion 1/2 teaspoon salt 2 cups chopped cooked chicken Sliced scallions and/or chopped cilantro for garnish (optional)

Position rack 2 to 3 inches from heat source; preheat broiler. Line a large rimmed baking sheet with foil. Place poblano on the prepared baking sheet; broil,


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