Market Recipe: Roasted Poblano Chevre Vegetable Dip

Posted on August 31, 2015

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Roasted Poblano Chevre Vegetable Dip By Market Chef Maggie Perkins 16 oz plain greek yogurt 4 oz chevre 3 medium tomatoes, chopped 6 small pickling cucumbers, skins 3-4 roasted poblano […]

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