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🍽️ Grilled Green Chili Dip

81 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the grill to medium-high heat.
  2. 2. Rinse the green peppers and the bell peppers under running water.
  3. 3. Cut the peppers and the bell peppers in half lengthwise.
  4. 4. Remove the seeds and white membranes from the inside of the peppers and bell peppers.
  5. 5. Cut the onion in half lengthwise as well.
  6. 6. Peel off the outer dry skin layer of the onion.
  7. 7. Place the prepared vegetables into a large bowl.
  8. 8. Add two tablespoons of oil.
  9. 9. Mix the vegetables and oil well so that everything is evenly coated.
  10. 10. Place the onion, the bell peppers, and the peppers on the hot grill grate.
  11. 11. Grill the vegetables for about three to four minutes.
  12. 12. Turn the vegetables if necessary and continue grilling until they have heavily roasted, dark spots.
  13. 13. Remove the grilled vegetables from the grill and set them aside.
  14. 14. Rinse the fresh cilantro under running water.
  15. 15. Shake the cilantro vigorously to remove excess water.
  16. 16. Pick off the coarse, fibery stems from the cilantro and discard them.
  17. 17. Cut the lime in half.
  18. 18. Squeeze the juice out of the lime.
  19. 19. Peel the garlic clove and remove the skin.
  20. 20. Place the cooled, roasted vegetables into a tall blending jar.
  21. 21. Add the prepared cilantro.
  22. 22. Add the peeled garlic clove.
  23. 23. Add three tablespoons of lime juice.
  24. 24. Add two tablespoons of olive oil.
  25. 25. Season the mixture with salt.
  26. 26. Add a pinch of sugar.
  27. 27. Blend all ingredients with a hand blender or food processor until smooth.
  28. 28. Taste the Salsa Verde and add more salt or lime juice if needed.
  29. 29. Serve the dip as desired.

Nutrition per serving