Roasted Onion and Poblano Dip with Masala Peanuts

Are you looking for an easy, “let the oven do the work” kind of an appetizer for holiday parties? You probably want something that is transportable as well. Look no further: Here is my Roasted Onion and Poblano Dip with Masala Peanuts, a sweet and spicy take on the American classic French onion dip. 

My inspiration for the Roasted Onion and Poblano Dip with Masala Peanuts

My Indian heritage is the inspiration for the Roasted Onion and Poblano Dip with Masala Peanuts. Growing up masala peanuts is something my brother and I were addicted to, and could not get enough of. Masala peanuts are essentially coating the peanuts in oil, along with masalas like red chilli powder, chaat masala and salt to give them a tangy, spicy taste, and roasted to perfection.

I give this dip a Californian and Indian twist with roasted poblano peppers — one of my favorite ways to add spice and flavor to any dish — and masala peanuts, which add a punchy crunch factor.

History behind the classic French Onion Dip

The original dip was created by a Los Angeles homemaker in 1954, in the post-World War II era. She mixed sour cream with Lipton’s instant onion soup mix. It became so popular, the recipe eventually gained a place on the packaging.

Ingredients for the Roasted Onion and Poblano Dip with Masala Peanuts

The ingredients for the Roasted Onion and Poblano Dip with Masala Peanuts are:

• Red onions
• Olive oil
• Salt and pepper
• Garlic cloves
• Poblano pepper
• Cream cheese
• Goat cheese
• Greek yogurt
• Lemon juice
• Green onions
• Chives
• Masala Peanuts

How to make the Roasted Onion and Poblano Dip with Masala Peanuts

My recipe starts by making masala peanuts, a common street food in Mumbai. You can find it on every corner of any street. 

Rain or shine, vendors will be there, hanging out with deep baskets filled with roasted peanuts. They’ll also have spices, such as red chili, chaat masala, amchur (dried mango powder) and salt, and you could add fresher ingredients like lemon, tomatoes and raw mango. The seasoned nuts go into little paper cones for customers. 

There was one such vendor outside my school growing up. My brother and I would often get an after school snack from him, before heading home, with the paisas or pennies that my mom would give us. Those are some of my most simple and sweetest memories.

To prepare the peanuts at home, I toss them in oil and spices, then bake them in the oven until they turn lightly golden brown. Next, I slide a tray of onions, garlic cloves and poblano pepper into the oven until the onions caramelize.

That step is crucial, just like how most North Indian curries start off with caramelizing onions in fat. It brings out the sweetness from the onions and carries the flavor into the final dish. 

The creamy portion of the dip consists of goat cheese, cream cheese and Greek yogurt. I add lemon juice for sourness, garlic and the roasted poblano pepper. (Feel free to remove the seeds from the pepper, if you want to tone down the spice.) The food processor does the work here.

Then we add a burst of onion flavor: chopped caramelized onions, chives and green onions. Coarsely chopped masala peanuts bring the crunch. 

How to serve the Roasted Onion and Poblano Dip with Masala Peanuts

I serve the Roasted Onion and Poblano Dip with Masala Peanuts alongside crudites like carrots, cucumbers and radishes, as well as potato chips, of course. I love how it comes together fairly quickly with minimal active work during the busiest time of the year. 

What bowl can I use to serve the dip with crudites?

This bowl would be perfect to serve the dip with the crudites.

Can I make the Roasted Onion and Poblano Dip with Masala Peanuts in advance?

Yes, you can make the Roasted Onion and Poblano Dip and the Masala Peanuts separately, 2 days in advance. Assemble just before serving.

How long can you store the leftovers of this dip?

The leftovers can be kept for a maximum of 2 days.

Other New Years Eve kind of holiday party recipes are below:

• Black Sesame and Orange Chocolate Chip Cookie
• Roasted Carrots, Cannellini Beans and Goat Cheese Dip
• Cheesy Tikka Masala Bean Bake
• Healthy Gobi Manchurian

If you make this dip, please tag #thejamlab on Instagram, and/or leave a comment on this blog post.

XO

Amisha

** Roasted Onion and Poblano Dip with Masala Peanuts was first made for S.F.Chronicle in December 2023. **

Roasted Onion and Poblano Dip with Masala Peanuts

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• Amisha Gurbani

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

 

Serves 6 to 8

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Ingredients

Masala Peanuts

• 3/4 cup raw, unsalted peanuts
• 2 teaspoons olive oil
• 1/2 teaspoon table salt
• 3/4 teaspoon Kashmiri red chili powder
• 1/2 teaspoon chaat masala

Roasted Onion and Poblano Dip

• 2 large red onions (about 1 1/2 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

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Method

Make the Masala Peanuts

1. Preheat the oven to 400 degrees.
2. 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.
3. Remove and let cool completely.
4. Coarsely chop the peanuts and set aside.

Make the Roasted Onion and Poblano Dip

1. 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.
2. Place in the middle or lower rack in the oven for about 40 to 45 minutes, stirring the onions half way through.
3. 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.
4. 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.
5. 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.
6. Garnish with chives and a few cilantro sprigs. 
7. Serve with crudites and potato chips.

Notes

How to serve the Roasted Onion and Poblano Dip with Masala Peanuts

• I serve the Roasted Onion and Poblano Dip with Masala Peanuts alongside crudites like carrots, cucumbers and radishes, as well as potato chips, of course. I love how it comes together fairly quickly with minimal active work during the busiest time of the year. 

What bowl can I use to serve the dip with crudites?

• This bowl would be perfect to serve the dip with the crudites.

Can I make the Roasted Onion and Poblano Dip with Masala Peanuts in advance?

• Yes, you can make the Roasted Onion and Poblano Dip and the Masala Peanuts separately, 2 days in advance. Assemble just before serving.

How long can you store the leftovers of this dip?

• The leftovers can be kept for a maximum of 2 days.