Roasted Garlic, Poblano, and Red Pepper Guacamole

Name: Roasted Garlic, Poblano, and Red Pepper Guacamole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 6 garlic cloves; 1 red bell pepper; 1 poblano pepper; 59.14 ml green onion, finely chopped; 29.58 ml fresh cilantro, chopped; 9.85 ml lime juice; 1.23 ml kosher salt; 1 avocado, ripe, peeled, coarsely mashed

Submitted by justtakealook82

"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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Ready In:: 30mins
Ingredients:: 8
Serves:: 8

ingredients

6 garlic cloves
1 red bell pepper
1 poblano pepper
59.14 ml green onion, finely chopped
29.58 ml fresh cilantro, chopped
9.85 ml lime juice
1.23 ml kosher salt
1 avocado, ripe, peeled, coarsely mashed

directions

Preheat oven to 450°F.
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.
Preheat broiler.
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.
Broil 15 minutes or until blackened, turning frequently. Place in a zip-top bag, seal. Let stand 10 minutes. Peel and finely chop.
Add peppers, onions, and next 4 ingredients to mashed garlic, stir well.