Photo: Charles Deluvio
Poblano Pepper Dip
6 ingredients
15 min + 15 min
6
openrecipes
This month we are featuring Mexican-inspired recipes! I had first found poblano peppers at the farmers’ market being sold by one of the Mexican vendors. Recently, I have been able to find them at the supermarket. If you can’t find them try using a standard green pepper, but note that the poblano has a little more kick and flavor to it.
Estimated Nutrition (whole recipe, rough)
166
Calories
19g
Protein
1g
Fat
21g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 whole Poblano Peppers, Stem Removed (seeds Removed If You Don't Like Heat) And Diced
- 1 whole Medium Onion, Diced
- 1 Tablespoon Minced Garlic
- ½ teaspoons Salt
- 1 teaspoon Thyme Leaves
- ⅓ cups Sour Cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes