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