Ingredients
-
6
-
1
-
1
-
1/4
-
2
-
2
-
1/4
-
1
-
-
-
-
-
-
-
Directions
Roasted Garlic, Poblano, and Red Pepper Guacamole, 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 , 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!, 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
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Steps
|
1
Done
|
Preheat Oven to 450f. |
|
2
Done
|
Wrap Garlic Cloves in Foil, Bake at 450f For 15 Minutes or Until Soft. Let Cool Slightly, Remove Skins. Place Garlic in a Medium Bowl, Mash With Fork. |
|
3
Done
|
Preheat Broiler. |
|
4
Done
|
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
Done
|
Broil 15 Minutes or Until Blackened, Turning Frequently. Place in a Zip-Top Bag, Seal. Let Stand 10 Minutes. Peel and Finely Chop. |
|
6
Done
|
Add Peppers, Onions, and Next 4 Ingredients to Mashed Garlic, Stir Well. |
