Poblano Spinach Dip Recipe
Roasted Poblano Pepper / Parmesan / Cream Cheese / Breadcrumbs / Corn Tortilla Chips / Toasted Sourdough
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Ingredients
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Dip Ingredients
Method
Preparation Steps
- 1
Roast the Poblano Peppers
Preheat the oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and place in a covered bowl to steam for about 10 minutes.
- 2
Prepare the Dip
Once the peppers are cool enough to handle, peel off the skins and remove the seeds. Chop the roasted poblanos into small pieces. In a mixing bowl, combine the cream cheese, grated Parmesan cheese, breadcrumbs, chopped poblanos, fresh spinach, salt, black pepper, and garlic powder. Mix until well combined.
- 3
Bake the Dip
Preheat the oven to 350°F (175°C). Transfer the dip mixture to a baking dish and spread it evenly. Bake for 25-30 minutes, until the top is golden and bubbly.
- 4
Serve
Serve the warm poblano spinach dip with corn tortilla chips and toasted sourdough on the side.
