Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°
- Place poblano peppers on a large baking sheet.
- 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!
- 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.
Nutrition
- Serving Size: 1