Creamy Poblano Walnut Dip


The Snackable Recipe Contest with Over $3500 in Cash Prizes! Show us your Sweet, Savory & Sippable Dairy-Free Recipes!It’s easy to forget that inspired recipes need not be complicated. Take this poblano walnut dip, for example. It uses common pantry ingredients, dairy-free yogurt, and fresh poblano peppers to create rich, bold flavor that is completely dairy-free. The recipe is a Savory entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Hidemi Walsh.

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

This creamy Poblano Walnut Dip uses healthy, everyday ingredients to create a bold flavors that are completely dairy-free, gluten-free and vegan.To qualify for the contest, this recipe for poblano walnut dip uses Cultured Almond Milk from So Delicious Dairy Free.

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingThis poblano walnut dip gets depth of flavor from the walnuts but a zesty kick from the Mexican-inspired spices. Keep in mind that poblano peppers can be very mild, but some do pack a bit of heat.

Special Diet Notes: Poblano Walnut Dip

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

5.0 from 1 reviews
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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I love poblano peppers and I love dips, so I’m going to try this! I mostly eat pecans, so I will substitute that (although I love walnuts, too!). My mother was lactose intolerant and suffered many episodes of stomach issues. I was milk intolerant for a time, but very blessed to have outgrown it as well as many food allergies. I think it is wonderful that you have addressed this issue as you have, getting the much needed info, recipes and resources out there! What a great website!

  2. Looks delicious and healthy for my children. Thanks for the recipe! I recently bought Family Friendly Fat Burning Meals, so I got a huge list of healthy recipes, but it’s always good to have even more. 🙂

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