My Poblano Popper Skillet Dip is a new twist on the classic jalapeño popper dip with a smoky kick!
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)
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!
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
- Category: Appetizer, Party Foods
- Method: Oven
- Cuisine: Mexican
Keywords: skillet dip, poblano popper, jalapeno popper, tailgating, cast iron recipe