Cheese Dip Recipe with Corn and Roasted Poblanos
This cheese dip recipe is always a hit, made with fresh corn, roasted poblano peppers, lots of cheddar and cream cheese, and loaded with spices. Bring it to your next party and watch your popularity soar.
Servings: 8
Calories: 203kcal
Ingredients
- 2 poblano peppers
- 8 ounces cream cheese softened
- ½ cup Mexican crema or sour cream
- 1 cup shredded cheddar cheese
- ¼ cup crumbled cotija cheese
- Corn from 3 ears
- 1 tablespoon cayenne
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup chopped parsley + more for serving
Instructions
- Set oven to BROIL.
- Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up. Broil them for about 10 minutes, or until the skins char and puff up.
- Remove from the oven and cool slightly. Peel away the skins, then chop the poblano and add them to a large bowl.
- Add the remaining ingredients to the bowl, but reserve a bit of the cheddar and cotija for a final topping. Mix well.
- Heat oven to 350 degrees.
- Pour the mixture into a baking dish and bake for 15 minutes.
- Top the dish with the remaining cheeses and bake for another 5 minutes. This will make the top nice and smooth and inviting.
- Remove and garnish with extra parsley.
Notes
Serves 8
Heat Factor: Mild. Poblano peppers don't have much heat, though I LOVE their flavor. You can easily spice it up with hotter peppers or spicy chili flakes or powders.
Nutrition
Calories: 203kcal | Carbohydrates: 4g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 353mg | Potassium: 134mg | Sugar: 2g | Vitamin A: 1170IU | Vitamin C: 25.2mg | Calcium: 183mg | Iron: 0.6mg