Poblano Popper Dip

Poblano Popper Dip is a hot, smoky dip with roasted poblano peppers, cream cheese, cheddar, pepper jack, and sour cream with a spicy kick. Ready in 25 minutes (10 minutes prep if poblanos are already roasted!), feeds 8 people, and has more heat than jalapeño popper dip with that distinctive roasted poblano flavor. Perfect for spice lovers, Tex-Mex parties, or when you want a smokier, spicier alternative to regular jalapeño popper dip.

It is tailgating season again and that means Game Day Food! What is the perfect food to enjoy while watching your favorite team? DIP! A gooey, cheesy, spicy dip served with salty chips. I am ramping up a classic with a new pepper in the dip

Try and contain your excitement. Just kidding, go ahead and jump up and down!  I’ll wait here.

More Chile & Pepper Dips

• Jalapeño Popper Dip – Crunchy topping meets creamy and spicy
• Chile Relleno Dip – Roasted poblanos with melted cheese
• Green Chile Dip – Mild Hatch chiles, crowd favorite
• Jalapeño Cheese Dip – Hands-off slow cooker queso

Moving to Arizona has introduced me to produce that I haven’t had access to before, such as Hatch chilies and Lemondrop melons. Last weekend while shopping at the local farmers market, the first batch of Hatch chilies was delivered.  

Shoppers were going bonkers over trying to get some, myself included.

Luckily, I managed to snag some Hatch chilies along with jalapeños for a cocktail I am working on (and drinking) and some poblanos for a chile relleno recipe I am looking forward to testing out.

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Jalapeño Poppers and Poblano Poppers can be baked!

Brooks and I were grilling some ribs and chicken wings (for dinner and the blog) later that day so we threw on our Hatch chilies, the poblano peppers, and a few jalapeños too. It’s hot here so if we are firing up the grill, we are cooking everything at one time. That’s just good time management.

We ate the ribs, a few of the chicken wings, and stored the peppers in containers for later. The peppers needed to cool down like us so we jumped in the pool and the peppers went into the fridge.

The next day I got up and decided to prep a jalapeño popper dip for later while we watched Game of Thrones. Come to find out the jalapeños had been used to make cocktails, so I grabbed the poblano peppers.  

I can get more jalapeños at the store next time I go, so why not try the jalapeño popper dip with poblano peppers and make a poblano popper dip instead? 

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Let me tell you that this dip is so good!  I thought nothing could top jalapeño popper dip, but I have been proven wrong.  The poblano peppers, roasted on the grill, add a smoky quality to the dip.  The large pieces of roughly chopped poblano peppers add so much texture in the melted cheese!

Poblano peppers are not as spicy as jalapeños, at least mine were not, so I add a few pinches of red pepper flakes to the dip.  I like my dips smoky AND spicy!  How about you?  Spicy or not?

The Poblano Popper Skillet Dip will be your new favorite dip for tailgating season.  You can prep this dip and when you get to the stadium just place the skillet on your grill, right next to your brats and burgers, and cook it that way too!

When you are enjoying this Poblano Popper Skillet Dip while cheering for your favorite team, Go Wildcats, snap a picture and post it on social media.

Poblano Popper Skillet Dip

My Poblano Popper Skillet Dip is a new twist on the classic jalapeño popper dip with a smoky kick!

4.67 from 9 votes

Print Pin Rate

Course: Best Tapas and Appetizers

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 servings

Author: Jennifer Stewart

Ingredients

• 8 ounces cream cheese softened
• 1.5 cups cheddar cheese shredded
• 1.5 cups pepper jack cheese shredded
• 2/3 cup sour cream
• 1 teaspoon garlic powder
• 4 poblano peppers roasted, stems removed
• 1 teaspoon Goya Seasoning
• 2 teaspoons red pepper flakes
• 1 teaspoon cilantro fresh or dried
• parsley for garnish
• tortilla chips for serving

Instructions

Start with roasting your poblano peppers if you haven’t already done this.

• I roast mine whole on the grill, rotating until all the sides are blistered.
• Remove the poblanos from the grill and cool slightly.
• Place your grilled poblanos in a zip-top bag or closeable food storage container until cooled completely.
• Once cooled, rub the poblano peppers to remove the skins.
• Discard the skins and the stems.  I leave the seeds.
• Roughly chop the peppers.

To make the poblano popper dip, preheat oven to 350F.

• Combine the cream cheese, shredded cheeses (reserving 1/2 cup for the top), poblano peppers, and all the spices.
• Spread in an oven-safe skillet.  I use an 8-inch cast iron skillet for this.
• Top the dip with the remaining 1/2 cup shredded cheese.
• Bake at 350F for 15 minutes or until bubbly and lightly browned on top.
• Remove the skillet from the oven and place on a hot pad or trivet.
• Serve with tortilla chips.  I like the scoop ones so you can get more!

Notes

• If you like this recipe, please leave me a comment and rate it with some stars.  Thank you!

Nutrition

Serving: 1 | Calories: 327kcal | Carbohydrates: 6g | Protein: 14g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Cholesterol: 83mg | Sodium: 386mg | Fiber: 1g | Sugar: 3g

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