Kale Poblano Dip

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4 leaves lacinato kale
1 cup fat free greek yogurt
8 oz neufchatel cheese
1/2 cup cilantro
1 poblano; roasted, seeded, and skinned
1 lime (1/2 juiced and 1/2 tsp zest)
1/8 tsp cumin
salt to taste


Prepare ice bath for kale.

Separate kale leaves from stems and chop into large pieces.
Blanch in boiling water for 1 minute. Drain and immediately soak in ice bath to cool.

Drain again and pat dry with paper towel, removing extra liquid.
Combine all ingredients in food processor and blend until mixed.
Chill for at least 1 hour.

Serve with chips or veggies.

From 2geekswhoeat.com