This Poblano Pepper Dip is creamy, cheesy, and so satisfying. Loaded with plenty of flavorful roasted poblano peppers, corn, onions, and tons of cheese – it’s the perfect game-day, happy hour, any time dip, and easy to make.
Servings: 8
Calories: 163kcal
Ingredients
- 2 poblano peppers
- 2 ears of corn or 1 ½ cups of corn kernels
- 1 yellow onion small, quartered
- 1 tsp. adobo sauce from can of chipotles in adobo
- 8 oz. cheddar cheese shredded
- 8 oz. low fat cream cheese room temperature
- ½ cup Greek yogurt plain
- ½ tsp. garlic powder
- 1 tsp. lime juice
- 1 tsp. salt
- ½ tsp. pepper
- 1 tbsp. olive oil
- 2 tbsp. cilantro chopped
Instructions
- Preheat oven to 450℉.
- Remove the top of the poblano peppers and cut them in half lengthwise, then remove the seeds. Place them on a baking sheet along with the 2 cobs of corn or the corn kernels (which ever you are using) and the quartered onion.
- Drizzle 1 tbsp olive oil over the top of the peppers, corn and onion. Bake for 20-25 minutes.
- Once the veggies are done roasting in the oven, dice the poblano peppers, onion, and remove the corn from the cob.
- To a medium size mixing bowl add the chopped veggies, room temperature cream cheese, Greek yogurt, ¾ cup shredded cheese, adobo sauce, garlic powder, lime juice, salt and pepper. Mix until well combined.
- Transfer the dip mixture to a prepared baking dish and spread out into an even layer. Then sprinkle the remaining ¼ cup shredded cheese over the top.
- Place the baking dish in the oven at 450℉ and bake for 12-15 minutes, until the cheese is melted. After the 12-15 minutes, broil for 3-5 minutes. Remove from the oven and top with cilantro.
- Serve with tortilla chips or veggies! Enjoy!
Nutrition
Serving: 1g | Calories: 163kcal | Carbohydrates: 11g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 683mg | Potassium: 246mg | Fiber: 1g | Sugar: 5g | Vitamin A: 377IU | Vitamin C: 27mg | Calcium: 182mg | Iron: 0.5mg
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