Poblano-Avocado-Yogurt Dip >> #MadeWithChobani

Roasted Poblano Avocado Yogurt Dip

Have you heard of the #MadeByChobani challenge that’s going around the food blogisphere?

Roasted Poblano Avocado Yogurt Dip

The task is fairly simple really– come up with a healthy recipe using Chobani® yogurt. But if you’ve been to my site before, you’re fully aware that I have never claimed to write “healthy” recipes. Remember the Holy Trinity of my kitchen?

Bacon, Butter, and Booze!

But it’s a new year and even I can try something new. So……….


Roasted Poblano Avocado Yogurt Dip

With the Super Bowl just around the corner, I thought it would be the perfect opportunity to whip up a healthier appetizer to go along with all of those buffalo wings and pizza that will be consumed. And the recipe is incredibly easy too!

Roasted Poblano Avocado Yogurt Dip

I grabbed a poblano pepper (sometimes sold in the US as “pasilla”) and charred the exterior. Once peeled, I threw it in a food processor along with some avocados that are rich in potassium, fiber, and monounsaturated fat (“good fat”). Non-fat Plain Chobani® Greek Yogurt, cilantro, garlic and a few spices like cumin were also added to the party. The latter has been known to help with building your immunity and digestion.

Roasted Poblano Avocado Yogurt Dip

The end results?

A wonderfully creamy, beautifully rich, totally satisfying dip. Deeply flavored from the charred poblano and cumin & luscious from the yogurt and avocado.

I chose to serve this healthier dip with tortilla chips (all about balance, right?) but it would be great with sliced veggies or as a spread in sandwiches.


But…I’ll get back to creating some kind of bourbon-bacon dip so y’all know it’s still me.


Poblano-Avocado-Yogurt Dip
Serves 6


1 large poblano pepper
½ cup fresh cilantro leaves, roughly chopped
1 large garlic clove, minced
2 large ripe avocados, roughly diced (about 3 cups)
5 ounces Non-fat Plain Chobani® Greek Yogurt, or other plain Greek yogurt of our choice
½ tablespoon fresh lime juice
1/8 teaspoon cumin powder
¼ teaspoon garlic salt
¼ teaspoon kosher salt, more to taste
¼ teaspoon black pepper
tortilla chips or veggie sticks of your choice

On your stove top range, char the poblano pepper on all sides. This can also be done under your oven broiler. Once charred, place in a bowl and cover with plastic wrap for 10 minutes. This will help the skin loosen from the pepper. Once cooled, peel the skin from the pepper and discard along with the stem and seeds. Roughly chop the roasted pepper and place into the bowl of a food processor.

Pulse the poblano until it becomes fairly smooth. Add the rest of the ingredients and blend until smooth. Taste and add additional kosher salt as needed. Serve with tortilla chips or veggies of your choice.



Oven-Roasted Tomato Salsa : Cinco de Mayo Countdown Begins!

Oven-Roasted Tomato Salsa

Alrighty Folks, it’s time to get organized because Cinco de Mayo is exactly one week away!

What have y’all got planned? Is the menu set yet?

Because if not–you’re in luck!

Oven-Roasted Tomato Salsa

For the next week I’ll be posting muy delicioso menu ideas to ensure that your Cinco de Mayo festivities will be filled with good eats and thirst quenching cocktails.

To start off a fiesta, you’ve got to have chips and dips. I recommend dunking your crispy tortilla chips into a Roasted Poblano Guacamole, Fresh Corn Pico de Gallo, or this mouth-watering Oven-Roasted Tomato Salsa.

Oven-Roasted Tomato Salsa

Because this gal is ALL about salsas.

I usually make my standard salsa using canned plum tomatoes. It’s super easy to whip together (thank goodness for food processors!) and I smother everything with it. Over grilled proteins (fish, chicken, beef), inside tacos and burritos and of course–with chips.

Oven-Roasted Tomato Salsa

I decided to make a small tweak to my go-to salsa recipe by swapping out the canned tomatoes with oven-roasted tomatoes. By roasting the tomatoes in the oven, it concentrates the flavor and adds a different layer to the salsa. It’s still easy to make but it does use a good amount of fresh tomatoes (they shrink through the roasting process) and you need to wait about an hour for them to get their roast on in the oven.

The salsa can be kept in the fridge for about a week and actually tastes even better the day after you make it as the flavors have time to marry. But let’s be honest, you and your peeps will gobble down this salsa so fast that I doubt it will be in the fridge that long.

And with that, let the official countdown to Cinco de Mayo begin!!!!


Oven-Roasted Tomato Salsa


4 pounds plum tomatoes, cut in half, seeds removed
1 large jalapeno pepper, sliced in half
olive oil
kosher salt
black pepper
½ small yellow onion, quartered
2 scallions
2 large garlic cloves
1-2 small serrano chile peppers, seeds removed (depending on your preferred heat level)
1 teaspoon cumin powder
¼ teaspoon chile powder (optional)
2 pinches sugar
zest of one lime
1 tablespoon fresh lime juice
½ bunch cilantro (about 1½ cups)

Preheat the oven to 350 degrees F.

Place the tomatoes and jalapeno in a single layer, cut side up, on baking sheets. Drizzle olive oil over them and sprinkle with kosher salt and black pepper. Roast for 60-70 minutes until the tomatoes have become slightly browned and shriveled. Allow them to cool until room temperature.

Put the roasted tomatoes, jalapenos, ½ teaspoon of kosher salt and the remaining ingredients into the bowl of a food processor. Pulse until desired consistency. Taste the salsa and add more kosher salt and black pepper as needed. The flavors will intensify as the salsa flavors marry.

Pour the salsa into a container and refrigerate for a few hours before serving.


Hot Buffalo Chicken Dip for Game Day

Hot Buffalo Chicken Dip

This upcoming weekend will be jammed packed with events. I’ve got our niece’s 9th birthday party Saturday morning with her school friends, our monthly Family Dinner that evening, Tết (Lunar New Year) celebration with the clan on Sunday, and of course– the Super Bowl later that afternoon.

I’m exhausted just thinking about it.

Hot Buffalo Chicken Dip

By the time the game rolls around on Sunday, all I will have the energy to do is plop myself on the couch with an iced cold brewskie and have delish snackies within an arm’s reach away from me. I’m hoping for the usual suspects like pizzas, ribs, nachos, tacos, and wings. Mmmm…..buffalo wings. I love buffalo wings.

But as tasty as buffalo wings are, they are just a mess to eat. I pretty much go through a few trees worth of napkins every time I have them. So instead…..


Hot Buffalo Chicken Dip

My Hot Buffalo Chicken Dip is a nod to the lip-smacking, scrumptious wings. It’s made with lots of chicken (leftover rotisserie is great in this), hot sauce (I like Frank’s® RedHot® Original Cayenne Pepper Sauce), tons of cheeses and a few other goodies. Once it comes out of the oven, the dip is super bubbly and is just waiting for a potato chip or celery stick to be dunked into it. It is sinfully cheesy so don’t even bother to count calories while you’re inhaling it.

Need some other Super Bowl menu ideas? Here are a few other bites that are sure to please a crowd:

Whatever you choose to fix up, enjoy the Super Bowl!


Hot Buffalo Chicken Dip
Serves 6-8


8 ounces cream cheese, softened
1/4 cup sour cream
2 tablespoon ranch salad dressing
3 tablespoons (or more) hot sauce
2 garlic cloves, finely minced
2 scallions, chopped and divided
4 tablespoons blue cheese crumbles, divided
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
10 ounces cooked chicken, roughly chopped
celery sticks
potato chips

Preheat the oven to 350 degrees F.

In a bowl, mix together the cream cheese, sour cream and ranch salad dressing until well combined. Stir in the hot sauce, garlic and all but 1/2 tablespoon of the chopped scallions. Mix in 3 tablespoons blue cheese crumbles, Monterey Jack cheese, pepper, cayenne and chicken.

Spoon the mixture into a baking dish and sprinkle the remaining blue cheese crumbles on top. Place the baking dish on top of a baking sheet. Bake the dip for 25 minutes and then turn on the broiler to allow the top to become bubbly and turn golden brown.

Sprinkle the remaining scallions on top of the dip and serve hot with celery sticks and chips.

The Ultimate Baked Potato Dip for Game Day!!

The Ultimate Baked Potato Dip

Man, oh man—I’m ready for some football!

And pizza….and hoagies…and dip…and nachos…and wings…and cocktails…and……..

Yea…I’m ready for a lot of goodness!!!

The Ultimate Baked Potato Dip

If you’re looking for some ehr-my-gawd deliciousness to whip up for Game Day, you’re going to LOVE this Ultimate Baked Potato Dip.

This crowd pleaser is jammed pack with your classic baked potato toppings and is just begging for a crunchy ‘tater chip to scoop it all up. And once your peeps take a bite, they will be so overcome by your awesomeness that they’ll be wearing jerseys with your name on it and cheering you on for days. True Story.

Need some more ideas for game day? Check out these goodies here

Laters, Taters!


The Ultimate Baked Potato Dip


24 ounces sour cream
1 packet ranch dressing mix
½ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne powder
1-2 tablespoons hot sauce
1 heaping cup chopped scallions
1½ cups shredded sharp cheddar cheese
½ cup shredded pepper jack cheese
1½ heaping cups chopped crispy bacon

In a large bowl, stir together the sour cream, ranch dressing mix, pepper, paprika, cayenne and hot sauce until combined. Fold in the scallions, cheeses, and bacon. Cover and refrigerate for a minimum of 4 hours.

15 minutes before serving, remove from the refrigerator and stir to take off some of the chill. Garnish with additional cheese, scallions and serve with your choice of chips. Enjoy!

Roasted Poblano Guacamole

Roasted Poblano Guacamole

I’m rather, shall we say– “passionate” about my sports teams. When we win, I’m ecstatic and when we lose, I scream like a banshee. And if it’s the latter, it’s best to leave me alone for awhile.

You’ve been warned.

Roasted Poblano Guacamole

But at least this sore loser can make a helluva dish of Guacamole. And not just any Guacamole but one filled with smoky, roasted poblano peppers.

I’m not guaranteeing that I still won’t sulk and be fussy if my team doesn’t bring home the “W” but this Roasted Poblano Guacamole sure does make me feel better….and of course, the margaritas help too.

ps. And for all my peeps in the States–please Vote today!!

Roasted Poblano Guacamole


1 Large Poblano Pepper
1 Tablespoon Vegetable Oil
3 Large Ripe Avocados, seeded and peeled
1 Tablespoon Fresh Lime Juice
1 Garlic Clove, minced
1 Shallot, finely diced
1 Serrano Pepper, seeded and diced
¼ Teaspoon Cumin Powder
3-4 Pinches Cayenne Pepper, optional
¼ Teaspoon Garlic Salt
2 Ripe Roma Tomatoes, seeded and diced
1 Tablespoon Cilantro, chopped
Kosher Salt and Pepper

Rub the outside of the poblano pepper with oil and place on a baking sheet. Place the sheet underneath the broiler and roast for 8-10 minutes, rotating the poblano every few minutes until all sides have been charred. This can also be done over a gas burner while holding the poblano with tongs directly over the flame. Once roasted, immediately place the poblano into a bowl and cover with plastic wrap. After the poblano has cooled, about 10-15 minutes, remove from the bowl and gently peel off the skin. Remove and discard the stem and seeds. Chop the poblano and set aside.

In a large bowl, mash the avocado flesh with a large fork or potato masher. Add the lime juice, garlic, shallot, serrano pepper, and chopped poblano. Mix in cumin, cayenne, garlic salt, tomatoes, and cilantro –being careful not to overly crush the tomatoes. Adjust seasonings with kosher salt and pepper as needed.

Garnish with additional cilantro and serve with tortilla chips. Enjoy!