Roasted Garlic, Poblano, and Red Pepper Guacamole

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 6  garlic cloves
• 1  red bell pepper
• 1  poblano pepper
• 1⁄4 cup green onion, finely chopped
• 2  tablespoons fresh cilantro, chopped
• 2  teaspoons lime juice
• 1⁄4 teaspoon kosher salt
• 1  avocado, ripe, peeled, coarsely mashed

Directions

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