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    You are in: Home / Recipes / Roasted Garlic, Poblano, and Red Pepper Guacamole Recipe
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    Roasted Garlic, Poblano, and Red Pepper Guacamole

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    justtakealook82's Note:

    Great recipe I got out of Cooking Light magazine. When storing, press plastic wrap against its surface to keep the dip from oxidizing and turning brown. Great as a spread on sandwiches or alone as a dip.

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    Units: US | Metric


    1. 1
      Preheat oven to 450°F.
    2. 2
      Wrap garlic cloves in foil, bake at 450°F for 15 minutes or until soft. Let cool slightly, remove skins. Place garlic in a medium bowl, mash with fork.
    3. 3
      Preheat broiler.
    4. 4
      Cut peppers in half lengthwise, discard seeds and membranes. Brush olive oil on peppers. Place pepper halves, skin sides up, on a foil lined baking sheet, flatten with hand.
    5. 5
      Broil 15 minutes or until blackened, turning frequently. Place in a zip-top bag, seal. Let stand 10 minutes. Peel and finely chop.
    6. 6
      Add peppers, onions, and next 4 ingredients to mashed garlic, stir well.

    Ratings & Reviews:

    • on May 03, 2006


      Great recipe. Made this for a work party and it was devoured. Many people asked me for the recipe. I will definitely use it again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Garlic, Poblano, and Red Pepper Guacamole

    Serving Size: 1 (49 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 54.7
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 58.5 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 2.5 g
    Sugars 0.9 g
    Protein 1.1 g

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