Description
A creamy and flavorful dip made with roasted poblano peppers, perfect for gatherings.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Place poblano peppers on a baking sheet and roast for 20 minutes, turning halfway, until skins blister.
- Remove peppers, place in a bowl, and cover with plastic wrap for 10 minutes.
- Peel skins off peppers, remove seeds, and chop finely.
- Mix sour cream, mayonnaise, cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl.
- Stir in chopped poblanos.
- Transfer mixture to an oven-safe dish and bake for 20 minutes until bubbly.
- Serve warm with tortilla chips or veggies.
Notes
- Adjust spice level by removing more seeds from poblanos.
- For extra smokiness, add 1/4 teaspoon chipotle powder.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
