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
  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here