Mexican Pepper Dip

• 2 tablespoons canola oil
• 2 green onions minced, white and green parts
• 1 poblano pepper seeded and diced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper freshly grated
• 1 large tomato diced and seeded
• 4 ounces diced green chiles
• 1 jalapeno pepper seeded and diced
• 8 ounces cream cheese Toffuti
• 1/2 cup sour cream Toffuti
• 1 green onion for top of cheese chopped
• chopped fresh cilantro for garnish
• vegetables

1. Saute the green onions and poblano pepper in the oil until tender, about 5 minutes over medium heat.
2. Add the cream cheese, sour cream, tomato, green chilies, jalapeno pepper and cumin to the green onion mixture. Stir to combine until mixed thoroughly combined. Stir in half of the cheese.
3. Pour into a greased baking dish.nop with remaining cheese and the green onions.
4. Bake at 425 for 20 - 25 minutes until hot and bubbly. Top should be lightly browned.
5. Garnish with fresh cilantro.nServe with chips or raw vegetables

canola oil, green onions, pepper, ground cumin, salt, pepper, tomato, green chiles, pepper, cream cheese, sour cream, green onion, fresh cilantro, vegetables

Taken from www.yummly.com/recipe/Mexican-Pepper-Dip-1249688 (may not work)