Vegan Medjool Date and Chile Dip

Serves: 4
Wine Pairing: Dry Riesling, Sauvignon Blanc


2 cup Medjool dates, pitted
2-3 Jalapeno chiles, seeded and de-ribbed
1 Poblano chile
½ bunch parsley
½ bunch green onion
1 T. fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup hot water, to thin


Place all ingredients except for hot water in a food processor. Blend to puree. Add water slowly to reach desired consistency. Season with salt and pepper, to taste.

Serve with warm pita bread or tortilla chips.