Creamy Poblano-Walnut Dip
Prep time
Cook time
Total time
Serves: 6 to 8 servings
  • 4 medium poblano peppers
  • ¾ cup roasted walnuts
  • ½ cup So Delicious Dairy Free Plain Cultured Almond Milk (a.k.a. dairy-free yogurt)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic salt
  • Black pepper, to taste
  1. Turn the oven on to broil (temperature: 400 to 450ºF).
  2. Place the poblano peppers on a greased baking sheet and broil, turning occasionally, until all sides of poblano peppers are blackened. Let cool on a wire rack.
  3. When the poblano peppers are cool enough to handle, remove the skin. Cut each pepper into half lengthwise, remove the seeds and membranes and put the peppers into a blender. Add the walnuts, cultured almond milk, olive oil, lemon juice, cumin, chili powder and garlic salt and puree the mixture until smooth.
  4. Transfer the mixture to a serving bowl and stir in black pepper, to taste. Serve with chips or crackers.
Recipe by Go Dairy Free at