Make Ahead

White Bean Dip with Poblano

July 27, 2011
0 Ratings
  • Serves 6 to 8
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

What You'll Need
  • 2 fresh poblano chiles
  • 2 ancho chiles
  • up to 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 until it reaches a spreadable consistency; 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.

See what other Food52ers are saying.

  • EmilyC
  • anotherfoodieblogger
  • foxeslovelemons
  • healthierkitchen
  • lorigoldsby

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

19 Reviews

EmilyC September 13, 2013
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.
foxeslovelemons September 13, 2013
I have guajilo chiles on hand. I'm assuming that'll be a fine substitute for the ancho?
EmilyC September 13, 2013
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! : )
anotherfoodieblogger April 29, 2013
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!
EmilyC April 29, 2013
Thanks -- I'd love to know what you think if you try it!
foxeslovelemons April 23, 2013
This looks like a great component for an "appetizer dinner" - my favorite. I've been SO INTO sherry vinegar lately, too!
EmilyC April 24, 2013
Thanks foxeslovelemons! : )
healthierkitchen April 23, 2013
This looks like a great addition to my summertime taco parties!
EmilyC April 24, 2013
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!).
lorigoldsby August 1, 2011
Amazing how roasted garlic is so much nicer than than it's raw form! Good call!
EmilyC August 1, 2011
Thanks! I used to make this dip with raw garlic but roasting it first makes it infinitely better!
wssmom July 31, 2011
Roasted garlic + roasted poblano = delish! Very nice!
EmilyC July 31, 2011
Thanks wssmom!
Edgewatercook July 28, 2011
Nice one, EmilyC. I love your roasting technique!
EmilyC July 28, 2011
Thanks Edgewatercook!
Midge July 28, 2011
Sounds addictive!
EmilyC July 28, 2011
Yep -- I definitely struggle with portion control when I eat this!
Panfusine July 27, 2011
wow... can't think of anything that would do adequate justice to this dip... wow...
EmilyC July 28, 2011
Thanks Panfusine!