Poblano Pepper Dip

Appetizers

Aug 2

Servings: 8 | Prep: 20 min | Cook Time: 45 min

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

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.

DIRECTIONS

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!