This creamy dairy-free poblano dip is one that you can generously scoop! It’s filled with nutritious ingredients, including poblano peppers, walnuts, dairy-free yogurt, and spices. The taste is Mexican-inspired, but the heat is very mild. Poblano peppers aren’t usually spicy, but can add smoky depth when roasted. This recipe was shared with us by Hidemi Walsh.
Special Diet Notes: Poblano Walnut Dip
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
Dairy-Free Poblano Dip
The flavor depth of poblanos and walnuts create a unique and alluring base flavor. Since poblano peppers are typically mild, this dip is just lightly spicy.
Ingredients
Method
- Turn the oven on to broil.
- Place the poblano peppers on a greased baking sheet and broil, turning occasionally, until all sides of the poblano peppers are blackened.
- Let the peppers cool on a wire rack or in a paper bag.
- When the poblano peppers are cool enough to handle, remove the skins.
- Cut each pepper into half lengthwise, and remove the seeds and membranes.
- Put the peppers into a blender. Add the walnuts, dairy-free yogurt, olive oil, lemon juice, cumin, chili powder and garlic salt and puree the mixture until smooth.
- Transfer the mixture to a serving bowl and stir in black pepper, to taste.
- Serve with chips or crackers.
Nutrition
Notes
Yogurt Alternative: Hidemi uses So Delicious unsweetened coconut milk yogurt, but you can use your favorite type. The walnuts will thicken this dip quite a bit, to an almost spread-like consistency, so it's okay to use a yogurt that isn't very thick. In a pinch, you can use a generous 1/2 cup mayonnaise in place of the yogurt and olive oil.
Tried this recipe?
Let us know how it was!Serving Suggestions
You can serve this dip with chips, crackers, or slices of ciabatta bread. It’s also great in a crudité spread with carrots, celery, cucumbers, tomatoes, and olives. And don’t be afraid to use it as a spread on burgers or sandwiches!
Also Try Our Dairy-Free Spinach Artichoke Dip!
2 Comments
I love poblano peppers and I love dips, so I’m going to try this! I mostly eat pecans, so I will substitute that (although I love walnuts, too!). My mother was lactose intolerant and suffered many episodes of stomach issues. I was milk intolerant for a time, but very blessed to have outgrown it as well as many food allergies. I think it is wonderful that you have addressed this issue as you have, getting the much needed info, recipes and resources out there! What a great website!
Looks delicious and healthy for my children. Thanks for the recipe! I recently bought Family Friendly Fat Burning Meals, so I got a huge list of healthy recipes, but it’s always good to have even more. 🙂