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Vegan Roasted Poblano Dip















 I don’t know about you, but when it comes to the weekends, I’m always craving a good dip! That being said, since we’re all reaching for effortless eats, we featured this exclusive recipe last night via Instagram. Lately I’ve been obsessed with all thing poblanos. I had worked with them back in 2015, and just was instantly taken by them. However, if you browse around online, there really is only a handful of staple recipes that people use them for. As a result I’ve been dreaming of more what to enjoy this fun mild peppers as I find the flavor unique and it just keeps me coming back for more!


This dip was whipped up just by a simple craving and the final result was really good! Poblano cream is typically used in Mexican dishes, but I wanted to create something that was a lil lighter in flavor and more refreshing and the vegan Roasted Poblano Dip was born!








Whats fab about this dish, is honestly everything! It’s quick, easy, veggie packed, packs flavor, the roasting further enhances the flavor, it features minimal ingredients, has notes of heat from the jalapeno, a gorgeous hue thanks to the spinach, a whipped like texture, notes of lime, it can easily be made in bulk, is affordable because poblanos are so cheap, perfect for entertaining, perfect for any season, and you can pair with everything from chips to veggies, and top tacos and more with it!



If you’re looking to explore more effortless dips or poblanos, you have to try my staple vegan Roasted Poblano Dip!!










Why this recipe is great: 







Can easily be made in bulk

Perfect for entertaining 

Veggie Packed

Features Spinach 


































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Vegan Roasted Poblano Dip

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  • 4 poblano peppers halved length-wise
  • 1 cup onion, chopped
  • 5 garlic cloves, minced
  • 8 oz vegan sour cream
  • Salt & pepper to taste
  • 3 cups spinach 
  • 10 sprigs cilantro
  • Juice from 1 lime 
  • 1 Jalapeño, deseeded


  1. Preheat oven to 400°
  2. Place poblano peppers on a large baking sheet.
  3. Brush the peppers with a lil olive oil and roast for 20-25 minutes, until tender and cooked through. Once fully cooled, you can remove the skins if desired. However, I kept mine on!
  4. In a pan over medium heat, add the chopped onion and cook for 3-4 minutes. Now add the garlic and cook for an additional 2. Remove from heat and place in the food processor with the remaining ingredients. Adjust seasoning as desired. Place in the fridge to chill. Serve with chips or veggies and garnish with cilantro.


  • Serving Size: 1





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