Roasted Pepper and Avocado Dip


Yield :   3 cups


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 poblano pepper
  • 5 garlic cloves, peeled
  • 1 teaspoon olive oil
  • 4 to 5 avocados, peeled and seeded
  • Juice of 1 lime
  • ¼ cup chopped red onion
  • 1 teaspoon salt
  • ¼ cup chopped fresh cilantro


  • Roast the peppers at 400 degrees or on a grill until the skin is blistered and spotted black; let cool.
  • Skin, seed, and dice the peppers.
  • Combine the garlic and olive oil on a small piece of foil; roast along with the peppers until the outside is a caramel brown.
  • Combine the avocados, roasted garlic and lime juice in a medium mixing bowl. Mash with a fork, leaving some small chunks, if desired. Stir in the peppers, red onion, salt and cilantro. Add more lime juice, if desired.
Roast fresh peppers in the oven or on the grill and use them as the foundation for this mouth-watering dip. If you like guacamole, you'll love this dip with chips or on tacos.