Charred Pasilla and Walnut Crema Dip

Name: Charred Pasilla and Walnut Crema Dip
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 whole pasilla chilis, stems and seeds removed, dried, stems and seeds removed; 1 cup (120 g) walnut halves, raw; ¾ cup (180 ml) Mexican crema or crème fraîche, at room temperature; 2 cloves (10 g) garlic cloves, minced; ½ teaspoon (1.2 g) ground cumin; 2 tablespoons (30 ml) fresh lime juice; to taste kosher salt; to taste fresh black pepper, freshly ground; 3 tablespoons (10 g) fresh cilantro leaves, chopped, divided (optional)

From the MyKitchenBank Kitchen

A silky, complex dip made from charred pasilla chilis blended with toasted walnuts and Mexican crema. The smoky chili flavor is balanced by the earthiness of walnuts and richness of crema, with a hint of garlic and cumin. Serve with warm tortilla chips, crusty bread, or fresh vegetables.

Prep: 15 min
Cook: 12 min
Wait: 10 min
Total: 37 min
Makes: About 1¾ cups dip (serves 8 as an appetizer)

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Steps

Before you start

Have all ingredients measured and ready
Ensure Mexican crema is at room temperature for smooth blending
Toast walnuts while chilis char so they're both warm and fragrant

1
Toast walnuts
- Heat a small dry skillet or comal over medium heat.
- Add the walnut halves and stir frequently for 4–5 minutes, until fragrant and lightly golden.
- Watch closely to prevent burning.
- Transfer to a plate.
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Ready when: Walnuts are fragrant and light golden brown
Tip: Toasting develops the nutty flavor and removes moisture so the dip stays creamy rather than wet.
2
Char the pasilla chilis
- Return the skillet to medium-high heat.
- Once hot, place the pasilla chilis flat on the surface and char for 1–2 minutes, pressing gently with a spatula, until the surface darkens and blisters.
- Flip and char the other side for 1 minute.
- Work in batches if needed so they char evenly.
- Transfer to a bowl.
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Ready when: Chilis are darkened and lightly blistered; sweet, smoky aroma rises
Tip: Charring concentrates the chili's natural sugars and deepens the smoky flavor without burning the flesh.
3
Steep chilis
- Pour ½ cup (120 ml) of hot water over the charred pasilla chilis.
- Let sit for 8–10 minutes until they're soft and pliable.
- Reserve the soaking liquid.
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Ready when: Chilis are soft enough to tear easily
Tip: Save the soaking liquid—it's full of chili flavor to thin the dip if needed.
4
Blend the dip
- Transfer the softened chilis (discard any remaining stems) and cooled toasted walnuts to a blender or food processor.
- Add the Mexican crema, minced garlic, ground cumin, and lime juice.
- Blend until completely smooth, 1–2 minutes, scraping down the sides as needed.
- If the mixture is too thick, add 2–3 tablespoons of the reserved chili soaking liquid at a time until you reach a dip consistency.
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Ready when: Mixture is completely smooth with no visible chili or walnut bits; it falls off a spoon in soft ribbons
Tip: Blend longer if needed for an ultra-silky texture; add soaking liquid gradually so you don't overshoot and make it watery.
5
Season and transfer
- Pour the dip into a serving bowl.
- Taste and season with kosher salt and freshly ground black pepper.
- Stir well to combine.
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Ready when: Dip is evenly seasoned throughout
Tip: Taste before adding more salt—the crema can be salty depending on the brand, and the charred chilis already contribute savory depth.
6
Finish and serve
- Drizzle lightly with olive oil (optional) and top with chopped cilantro if desired.
- Serve at room temperature with warm tortilla chips, crusty bread, or fresh vegetables (such as jicama, bell peppers, or radishes).
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Tip: Cilantro is optional but adds a fresh, herbaceous note that balances the smoke and richness beautifully.

Good to know

Tips

For extra depth, bloom the cumin in a dry skillet for 30 seconds before adding to the blender.
If the dip breaks or looks grainy, blend in an extra tablespoon or two of crema to bring it back to smoothness.
Charring the chilis on a comal or cast-iron skillet mimics traditional Mexican cooking and develops far more flavor than toasting in the oven.
Serve the dip slightly cool or at room temperature for the best texture and flavor clarity; heat can mute the subtle smokiness.

Make ahead

The dip can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Bring to room temperature and stir well before serving. The flavors deepen as it sits.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: not recommended due to the crema's texture. Reheat gently over low heat or serve chilled.

Substitutions

Mexican crema or crème fraîche → sour cream or crème fraîche. Use equal amounts; the dip will be slightly tangier but equally smooth and rich.
walnut halves → roasted almonds or raw sunflower seeds. Almonds will add a subtle sweetness; sunflower seeds provide a lighter, more delicate earthiness.
pasilla chilis, stems and seeds removed → ancho chilis. Ancho chilis are milder and slightly sweeter; use the same amount. The dip will be less smoky.
ground cumin → ground coriander or smoked paprika. Both add warmth and depth; use ½ teaspoon coriander or ¼ teaspoon smoked paprika to avoid overpowering the chili.