Born out of necessity the Poblano Popper Skillet Dip | Take Two Tapas | #poblanorecipe #jalapenopopper #SkilletDip #CastIronSkilletDipRecipes #SkilletDipIdeas

Poblano Popper Skillet Dip

  • Author: Jennifer Stewart
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 8 servings 1x


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