Poblano Popper Skillet Dip
My Poblano Popper Skillet Dip is a new twist on the classic jalapeño popper dip with a smoky kick!
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Servings: 8 servings
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
