Roasted Garlic, Poblano, and Red Pepper Guacamole

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."

 

• Ready In: 30mins
• Ingredients: 8
• 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.

Reviews

[SabastionCole]

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!