Roasted Green Chili & White Bean Dip

1. 1
   prep

   Preheat the oven and prepare the chilies.

   1.Preheat oven to 450°F (230°C).

   2.Wash green chilies and pat them dry.

   3.Place whole chilies and unpeeled garlic cloves on a baking sheet.
2. 2
   roast · ~10 min

   Roast the chilies and garlic until charred.

   1.Roast for 8-10 minutes, turning chilies halfway, until skins are blistered and blackened in spots.

   2.Garlic should be soft when pierced with a fork.

   TIPDon't worry about even charring; the uneven dark spots add smoky depth.
3. 3
   rest · ~10 min

   Steam the chilies to loosen their skins.

   Transfer hot roasted chilies to a bowl, cover tightly with plastic wrap or a lid, and let them steam for 10 minutes. This makes peeling effortless.

4. 4
   prep

   Peel the chilies and garlic.

   1.Uncover chilies and gently rub off the blackened skins with your fingers or a paper towel. Discard the skins.

   2.Remove stems and seeds from the chilies.

   3.Squeeze roasted garlic cloves out of their papery skins.
5. 5
   mix

   Blend the dip until smooth.

   1.In a food processor, combine roasted green chilies, roasted garlic, cannellini beans, 2 tbsp olive oil, lime juice, salt, and cumin powder.

   2.Pulse until smooth and creamy, scraping down sides as needed.

   3.If the dip is too thick, blend in water 1 tsp at a time until it reaches your preferred consistency.
6. 6
   garnish

   Garnish with cilantro and a drizzle of olive oil.

   Transfer the dip to a serving bowl. Top with chopped cilantro and a light drizzle of olive oil.

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