Tuesday, November 6, 2012

Black Bean Poblano Dip

This dip wouldn't win any beauty pageants. It's hard to doll up something that's kind of a drab gray color. But what it lacks in aesthetic appeal, it makes up for in deliciousness. I whipped up a batch in about 30 minutes for a friend's surprise birthday party this weekend, and it was a hit. It's cool and creamy with just enough spice from the roasted chiles.
(inspiration recipe: Poblano Black-Eyed Pea Dip)

2 medium poblano chiles
2 garlic cloves, unpeeled
1 (15-ounce) can black beans, drained and rinsed
1/4 cup diced yellow onion
1/4 lime, juiced
1/4 tsp cumin
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
3 tablespoons chopped fresh cilantro

Turn on the broiler. 

Rub the poblanos with some olive oil and place on a baking sheet.  Put the unpeeled garlic cloves on a square of aluminum foil, drizzle with olive oil, and wrap them in the foil. Place the garlic on the baking sheet beside the poblanos, and put under the broiler for about 7 minutes.

Flip, and broil for another 7 minutes, or until the poblanos are charred.

Remove baking sheet, and place the chiles in a plastic baggie to let them sweat. This will ease the peeling process. Remove the garlic cloves from the foil, peel them, and roughly chop.

After about 5 minutes, remove the chiles from the baggie, remove the stem and seeds, peel away all of the skin, and roughly chop.

In a food processor, pulse chiles until finely chopped

Add black beans, onion, lime juice, garlic, cumin, salt, and pepper. Puree. 

Add sour cream. Puree until just incorporated. 

Add 2 tablespoon cilantro (or maybe a little more if you love cilantro as much as I do). Puree until just incorporated. 

Taste the dip, and adjust seasoning as you see fit. Serve with remaining 1 tablespoon of cilantro sprinkled on top.

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