Rebecca Nielsen's Recipe

Creamy Roasted Mexican Dip

Category: Appetizers

Serves/Makes: 3 cups
Difficulty: 2
Prep/Cook Time: 45 minutes
Fridge Time: Overnight is best

Ingredients:

2 medium onions, peeled and quartered
2 jalapenos, ribs and seeds removed and quartered
1 large anaheim pepper, ribs and seeds removed and quartered
4 large cloves garlic, peeled, left whole
3 T olive oil
2 t kosher salt
1 t ground cumin
juice of 1/2 a fresh lime
15 leaves fresh mexican oregano (if you can't find this oregano use 10 leaves of the greek kind, but the mexican really makes this dip)
1 1/2 avocados, peeled, rough chop
3/4 cup Mexican crema

Preparation:

Preheat oven to 400 degrees. On a sided baking sheet toss onions, jalapenos, Anaheim and garlic with the olive oil, cumin and the kosher salt. Spread into a single layer and put in oven. Cook for 35 minutes tossing with tongs and rotating pan every 10 minutes.

When time is up put all ingredients including any liquid in the food processor. Add the oregano leaves and process until smooth (at least 90 seconds). Taste for salt content and adjust if necessary.

Add avocado, lime juice and crema and process an additional 30 seconds. Taste again for salt content. Also at this point if it is too spicy, you can add more avacado and/or creama.

This dip is ready to eat even though it will be luke warm, but it is really at it's best after being refrigerated overnight.

Cooks Notes - I use what peppers are available in my garden and the "hotness" of each pepper varies each time. Remember that roasting the peppers takes some of the spicyness out of the peppers too. Adjust the peppers to what your families spicy level is.

This keeps well in an airtight container in the fridge and is also great on burritos, tacos and enchilladas. If you can't find crema, you can substitute sour cream. It is just a little tangier than the crema. In the picture you see I use it with tortilla chips, but it is also great with toasted pita bread.