Ingredients
- 1 medium poblano pepper
- 8 oz cream cheese, softened at room temperature
- 1 tsp chili-lime seasoning (such as Tajin), with more set aside for garnish
- 2 tbsp Chipotle in Adobo Sauce (Sauce Only)
- Cilantro for garnish
Directions
- Over a direct gas hob flame or under a broiler, char the poblano pepper for 10 minutes, turning often, until completely charred. Set aside to cool.
- Once cooled, cut the poblano in half and remove the seeds, then chop into small pieces.
- In a medium mixing bowl, Mix cream cheese, chili-lime seasoning, adobo sauce, and diced poblano until fully combined.
- Transfer dip to a serving bowl and garnish with chili-lime seasoning and cilantro.
- Serve with your favorite Pretzel Pita Chips.
