Grilled veggies with pipián dip from Asada: The Art of Mexican-Style Grilling (page 150) by Bricia Lopez and Javier Cabral

  • grapeseed oil
  • sourdough bread
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute vine tomatoes for heirloom tomatoes, and zucchini for calabacita.

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Notes about this recipe

  • Eat Your Books

    Can substitute vine tomatoes for heirloom tomatoes, and zucchini for calabacita.

  • Baxter850 on March 13, 2026

    Great “Mexican” style healthy app noting that the dip is not really healthy with all the oil, although it’s a great dip. Makes a ton. Could cut in half for a family dinner for 4. Used a small habanero and the dip wasn’t too hot even for my wife.

  • SheilaS on July 20, 2023

    I don't have a proper grill, just a small countertop version. After 10 min, my peppers and tomatoes were soft and tender and had random stripes but weren't what I'd call thoroughly charred so I held them over a gas flame for a few minutes to blacken them up. The consistency was a very thick paste, more like a spread than a dip. The taste was OK but nothing I'd make again. I only made a half recipe and ended up with 2 and a half cups left over so it makes a lot!

  • bernalgirl on July 04, 2023

    This dip is amazing! I’d eat it on potatoes, eggs, cardboard! I had a bit of trouble getting the right consistency, I used roma tomatoes and I don’t think I grilled them long enough, my mixture wasn’t very thick, so I added more nuts and bread, and then a squeeze of lemon for balance, and still loved it but next time I’d halve the tomatoes so I could grill them on all sides and thus decrease the liquid (and concentrate the flavors. I also used a seeded jalapeño as I don’t love the flavor of habanero peppers.

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