- 2 poblano peppers roasted cored, seeded, and skinned and diced small
- 1 tbsp minced garlic
- 1 cup sour cream
- 1 tsp chicken base
- salt and pepper to taste
- To roast peppers place them on a baking sheet and place in a 350 degree oven turning as needed until skin is completely charred and blistered. Then remove from oven and immediately place in a plastic baggie and seal it well. This will create steam and will loosen the skin. Leave the peppers in the bag for about 10 minutes and then remove and rinse under cold running water. Remove stem, skin and seeds until all that is left is just the flesh of the pepper. Dice well.
- Place all ingredients in a mixing bowl and stir well to completely combine. Refrigerate. This dip is also a great topping for chicken or fish.