Crunchy Baked Okra with Poblano Dip

Crunchy Baked Okra with Poblano Dip

1/2 pound fresh okra sliced lengthwise
1 tablespoon olive oil
1 teaspoon Mrs Dash

Bake okra cut side down on aluminum foil lined pan
covered with aluminum foil for 7 minutes at 425 F.

Remove foil cover and bake for another 10 minutes.

Poblano Dip

Cut tops from 5 poblano peppers and remove seeds.

Roast peppers at 425 F for 20 minutes.
Place peppers in a covered bowl to aid in removing skins.
Remove skins and chop roughly, blend in blender
till smooth. Place blended peppers in a bowl 
and add 1/2 cup ricotta cheese, stir to blend.
Add cumin and black pepper to taste,
 along with a dash of agave syrup.
The ricotta cheese tames down the heat of the poblanos.
Sour cream may be substituted for the ricotta.
Serve with the okra spears.