White Bean Dip With Poblano

• 2 fresh poblano chiles
• 2 ancho chiles
• up to 1 cup extra-virgin olive oil (reserve a few teaspoons for roasting poblano and garlic)
• 6 small garlic cloves
• 4 cups cooked cannellini beans (or 2 cans, 15 oz each, drained and rinsed)
• 1 T sherry vinegar, or to taste
• kosher salt + freshly ground black pepper, to taste
• red chili pepper flakes (optional and to taste)
• 2 T fresh cilantro or mint leaves, coarsely chopped (optional)

1. To roast poblano and garlic: rnPreheat the oven to 375 degrees F. Place the poblano and garlic cloves on a sheet pan and drizzle with a few teaspoons of olive oil. Roast for about 20 to 25 minutes, or until the garlic is soft and the skin of the poblano is evenly blistered. Remove from the oven and let cool. (For easy removal of skin, put poblano in a paper bag (with top rolled down) for 5 to 10 minutes, then rub the skin off. Remove the papery skin from garlic. Set aside.
2. To rehydrate anchos:rnWhile your poblanos and garlic are roasting, cover the anchos with boiling water in a heatproof bowl and let stand until softened, about 20 to 25 minutes. Drain. Remove the stem, and discard the seeds of you want less heat.
3. To assemble dip:rnPlace the poblanos, anchos, and garlic in a food processor. Pulse about 10 seconds. Add the white beans and pulse a few more times. With the motor running, add the olive oil in a slow, steady stream until it reaches a spreadable consistency; puree until smooth. Season with sherry vinegar, salt and pepper to taste -- making sure to add just a little at a time until the flavors really come together. You can also crank up the heat by adding some red chili pepper flakes; pulse a few times to integrate. Immediately before serving, sprinkle the chopped cilantro or mint over the dip, if using.

fresh poblano chiles, ancho chiles, extravirgin olive oil, garlic, beans, t, kosher salt , red chili pepper, t

Taken from food52.com/recipes/13575-white-bean-dip-with-poblano (may not work)