Caramelized-Poblano-Chile-and-Onion Dip

For an even smokier flavor, roast the poblano chiles.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 2 cups
Caramelized-Poblano-Chile-and-Onion Dip

Photography: Johnny Miller

Source: Martha Stewart Living, August 2012


  • 1/4 cup safflower oil
  • 3 cups diced white onion (from 1 large onion)
  • 3 fresh poblano chiles, seeds and ribs removed, diced (3 cups)
  • 1 tablespoon coriander seeds, toasted and coarsely ground
  • Coarse salt
  • 1/4 cup fresh lime juice (from 2 to 3 limes)
  • 4 ounces cream cheese, room temperature
  • 1/2 cup sour cream
  • Cayenne pepper, for sprinkling
  • Cut-up cucumbers, jicama, and radishes, or chips, for serving


  1. Heat oil in a large skillet over medium heat. Add onion, chiles, coriander, and 1 teaspoon salt. Saute, stirring occasionally, until onion and chiles are tender and caramelized, 25 to 30 minutes. Let cool completely.

  2. Stir together lime juice, cream cheese, and sour cream in a large bowl, using a rubber spatula, until smooth. Stir in onion mixture. Season with salt if necessary. Refrigerate at least 1 hour and up to 1 day. Sprinkle with cayenne. Serve with cut-up vegetables or chips.


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