White Bean Dip with Poblano

By • July 27, 2011 • 21 Comments

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Author Notes: This dip is a simple appetizer to have up your sleeve. It highlights the poblano in two forms: fresh and dried (a.k.a. ancho). The resulting dip packs in a lot of chili flavor with a gentle, lingering heat -- with the sherry vinegar nicely balancing the flavors. I like to roast the fresh poblanos first to remove their skin, and since I'm not a big fan of raw garlic, I throw in a few cloves to roast alongside the chiles. Serve with good-quality tortilla chips or crudite, and you'll have a real crowd pleaser on your hands. It's also delicious served with smoked or grilled meats and grilled vegetables. EmilyC

Serves 6 to 8

  • 2 fresh poblano chiles
  • 2 ancho chiles
  • 1 cup extra-virgin olive oil (reserve a few teaspoons for roasting poblano and garlic)
  • 6 small garlic cloves
  • 4 cups cooked cannellini beans (or 2 cans, 15 oz each, drained and rinsed)
  • 1 T sherry vinegar, or to taste
  • kosher salt + freshly ground black pepper, to taste
  • red chili pepper flakes (optional and to taste)
  • 2 T fresh cilantro or mint leaves, coarsely chopped (optional)
  1. To roast poblano and garlic: Preheat the oven to 375 degrees F. Place the poblano and garlic cloves on a sheet pan and drizzle with a few teaspoons of olive oil. Roast for about 20 to 25 minutes, or until the garlic is soft and the skin of the poblano is evenly blistered. Remove from the oven and let cool. (For easy removal of skin, put poblano in a paper bag (with top rolled down) for 5 to 10 minutes, then rub the skin off. Remove the papery skin from garlic. Set aside.
  2. To rehydrate anchos: While your poblanos and garlic are roasting, cover the anchos with boiling water in a heatproof bowl and let stand until softened, about 20 to 25 minutes. Drain. Remove the stem, and discard the seeds of you want less heat.
  3. To assemble dip: Place the poblanos, anchos, and garlic in a food processor. Pulse about 10 seconds. Add the white beans and pulse a few more times. With the motor running, add the olive oil in a slow, steady stream; puree until smooth. Season with sherry vinegar, salt and pepper to taste -- making sure to add just a little at a time until the flavors really come together. You can also crank up the heat by adding some red chili pepper flakes; pulse a few times to integrate. Immediately before serving, sprinkle the chopped cilantro or mint over the dip, if using.
Jump to Comments (21)

Comments (21) Questions (1)

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about 1 year ago EmilyC

A note about the recipe -- you may not need the full amount of extra-virgin olive oil. Just add it until the dip reaches the right consistency (for me, that usually ranges from 2/3 to 3/4 cups). I'll add this note once I can edit.

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about 1 year ago foxeslovelemons

I have guajilo chiles on hand. I'm assuming that'll be a fine substitute for the ancho?

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about 1 year ago EmilyC

I haven't tried the dip with guajilo chiles, but I'd say go for it since they're typically good substitutes for one another! Hope you like it! : )

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over 1 year ago anotherfoodieblogger

Oh wow, I'm glad I saw this recipe! I have some ancho chiles I've been meaning to use up, thanks! This sounds absolutely fabulous. I think I'll make this for Cinco de Mayo!

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over 1 year ago EmilyC

Thanks -- I'd love to know what you think if you try it!

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over 1 year ago foxeslovelemons

This looks like a great component for an "appetizer dinner" - my favorite. I've been SO INTO sherry vinegar lately, too!

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over 1 year ago EmilyC

Thanks foxeslovelemons! : )

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over 1 year ago healthierkitchen

This looks like a great addition to my summertime taco parties!

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over 1 year ago EmilyC

Thanks, Wendy, I'll bet it would be! It's something I make often for summer parties because it can be completely prepped in advance (always a good thing!).

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about 3 years ago lorigoldsby

Amazing how roasted garlic is so much nicer than than it's raw form! Good call!

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about 3 years ago EmilyC

Thanks! I used to make this dip with raw garlic but roasting it first makes it infinitely better!

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over 3 years ago wssmom

Roasted garlic + roasted poblano = delish! Very nice!

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over 3 years ago EmilyC

Thanks wssmom!

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over 3 years ago Edgewatercook

Nice one, EmilyC. I love your roasting technique!

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over 3 years ago EmilyC

Thanks Edgewatercook!

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over 3 years ago Midge

Sounds addictive!

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over 3 years ago EmilyC

Yep -- I definitely struggle with portion control when I eat this!

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over 3 years ago Panfusine

wow... can't think of anything that would do adequate justice to this dip... wow...

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over 3 years ago EmilyC

Thanks Panfusine!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Delicious dip and I love that you roast the garlic with the peppers, I am not a big fan of raw garlic either.

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over 3 years ago EmilyC

Thanks sdebrango! Good to know I'm in good company on my aversion to raw garlic! Let me know if you try the dip!