This creamy, zesty dip is packed with lively, smoky flavor.
verify to oil the grill grates beforehand.
This recipe was developed by Nicole Hopper.
Photo:Greg Dupree, Prop Stylist: Julia Bayless , Food Stylist: Emily Nabors Hall
Line a large rimmed baking sheet with aluminum foil.
Broil chiles and scallions:
Place chiles and scallions on prepared baking sheet.
Coat with 1/2 tablespoon oil and sprinkle with 1/4 teaspoon salt.
Turn chiles and continue broiling until charred, 5 to 6 minutes more.
Steam and skin chiles:
Place chiles in a large bowl.
Cover bowl with plastic wrap and let steam for 5 minutes.
Rub skin off chiles.
Discard skins, stems, and seeds.
Transfer to a bowl and garnish:
Transfer dip to a bowl.
Drizzle with oil and garnish with toasted pepitas.
Make-Ahead:Refrigerate in an airtight container for up to three days.
Bring to room temperature for 30 minutes before serving.
2,000 calories a day is used for general nutrition advice.
