ROASTED ONION AND POBLANO DIP WITH MASALA PEANUTS

Serves 6 to 8

This is a “let the oven do the work” kind of a dip. Give a Californian and Indian twist to this dip with roasted poblano pepper and masala peanuts for the wow factor. You can even make it a day in advance and garnish with peanuts right before serving. The dip is best served with potato chips and fresh veggies.

MASALA PEANUTS

• 3⁄4 cup raw, unsalted peanuts

• 2 teaspoons olive oil

• 1⁄2 teaspoon table salt

• 1⁄2 teaspoon Kashmiri red chili powder

• 1⁄2 teaspoon chaat masala

ROASTED ONION AND POBLANO DIP

• 2 large red onions (about 11⁄2 pounds), thinly sliced

• 3 tablespoons olive oil

• 1 teaspoon table salt

• 1 teaspoon black pepper

• 6 garlic cloves

• 1 poblano pepper

• 8 ounces cream cheese

• 8 ounces goat cheese

• 1⁄2 cup Greek yogurt

• 1 tablespoon lemon juice

• 3 tablespoons green onions, finely chopped

• 3 tablespoons chives, finely chopped, plus 1 tablespoon for garnish

• Cilantro, for garnish

Make the Masala Peanuts: Preheat the oven to 400 degrees.

On a sheet pan, add the peanuts, oil, salt, Kashmiri red chili powder and chaat masala. Mix to combine. Bake in the oven for about 15-20 minutes, until lightly brown in color.

Remove and let cool completely. Coarsely chop the peanuts and set aside.

Make the Roasted Onion and Poblano Dip:

Meanwhile, line a baking sheet with parchment paper. Add the onions, olive oil, salt and pepper. Mix well with your hands until combined. Spread the onions out so that they have space to caramelize. Place the garlic cloves and poblano pepper next to the onions.

Place in the middle or lower rack in the oven for about 40 to 45 minutes, stirring the onions halfway through. Remove and cool completely. Chop the onions finely and set aside. Remove the stem from the poblano pepper and, if you prefer no heat, remove the seeds inside.

In a food processor, add the cream cheese, goat cheese, Greek yogurt, lemon juice, roasted garlic and poblano pepper. Process the mixture until completely smooth. Add the caramelized onions, green onions and chives, and mix with a spoon until well combined.

Remove the mixture from the food processor and place in a serving bowl. Create a shallow well in the center, then place the chopped Masala Peanuts in the well.

Garnish with chives and cilantro sprigs. Serve with crudités and potato chips.