Combining hearty pistachios with garlic and a poblano kick, this tasty recipe for pistachio dip has it all!

1/2 cup plus 1tsp extra virgin olive oil, plus more for drizzling

16 cloves garlic, peeled

1 1/2 cups pistachios

1/2 cup pumpkin seeds

1 poblano chile

3 scallions, white and light green parts cut into 1″ pieces, plus two thinly sliced for serving

Sea salt

1 bunch cilantro, coarsely chopped, plus leaves and tender stems for serving

3 tbsp lime juice, plus 1/2 lime for squeezing

1 radish, thinly sliced (optional)

  1. Combine 1/2 cup oil and garlic in a small saucepan over medium-low heat.  Cook, swirling pan occasionally, until garlic is tender, about 12 – 15 minutes.  Remove from heat, and let garlic cool in oil.
  2. Spread pistachios and pumpkin seeds on a rimmed baking sheet and cook until lightly toasted, about 6 – 8 minutes.  Measure out 1/2 cup nut mixture, roughly chop, and season with remaining 1 tsp oil and salt to taste.
  3. Heat broiler.  Broil poblano on a foil-lined baking sheet, turning occasionally until blackened, around 8 – 10 minutes.  Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes.  Then peel, seed, and roughly chop.
  4. Heat a large cast iron skillet over medium-high heat.  Add scallions to skillet once it is heated, and press down using the back of a spatula to char them, continuing until all are mostly charred all over, around 4 – 7 minutes.  Let cool to room temperature.
  5. Combine garlic and oil, poblano, charred scallions, cilantro, lime juice, remaining pistachio-pumpkin seed mixture, and 2 tsp salt in blend and process until smooth, scraping down the sides as needed.  You may need to add 1 – 2 tbsp water if mixture is too thick.
  6. Transfer dip to a plate and top with chopped pistachio pumpkin seed mixture and cilantro leaves.  Squeeze lime over and scatter with scallions.
Original recipe found at bonappetit.com
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