Poblano Dip (*GF,V) Recipe
Poblano pepper mixed with creamy white cheese and corn served with chips
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Ingredients
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Poblano Dip Ingredients
Method
Poblano Dip Directions
Roast the Poblano Peppers
Preheat your oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and let them cool.
Prepare the Peppers
Once the poblanos are cool enough to handle, peel off the charred skin. Cut them in half, remove the seeds and stems, and chop the peppers into small pieces.
Mix the Base
In a mixing bowl, combine the cream cheese and sour cream. Beat together until smooth and creamy.
Add Cheese and Seasonings
To the cream mixture, add the shredded white cheese, chopped poblano peppers, corn, garlic powder, cumin, lime juice, salt, and black pepper. Mix until well combined.
Bake the Dip
Transfer the dip mixture to a baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the dip is bubbly.
Garnish and Serve
Remove the dip from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired. Serve warm with tortilla chips.
