Poblano-Avocado-Yogurt Dip

On your stove top range, char poblano pepper on all sides. This can also be done under your oven broiler. Once charred, place in a bowl and cover with plastic wrap for 10 minutes. This will help the skin loosen from the pepper. Once cooled, peel skin from pepper and discard along with stem and seeds. Roughly chop roasted pepper and place into bowl of a food processor.

Pulse poblano until it becomes fairly smooth. Add the rest of the ingredients and blend until smooth. Taste and add additional kosher salt as needed.

Serve with tortilla chips or veggies of your choice.