Mexican · Lunch
Roasted Poblano Cream Dip
A creamy dip built on fire-roasted poblano peppers blended with cream cheese, Mexican crema, and Monterey Jack, sharpened with lime and cumin. Charring the poblanos under a broiler adds smoky depth, while roasted garlic rounds the heat. Served warm with tortilla chips for scooping.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
519Calories
14.3gProtein
38.8gFat
30.2gCarbs
5.4gSugar
4.1gFiber
832mgSodium
98mgChol
19.7gSat Fat
425mgPotassium
315mgCalcium
1.6mgIron
0.5mcgVitamin B12
45mgVitamin C
vegetarian
rich-umami
hidden-gems
vegetarian
Instructions
1
Prep
Set the oven broiler to high and line a small baking sheet with foil. Halve the poblano pepper and remove the seeds.
2
Char
Place the poblano halves skin-side up under the broiler on the top rack for 8 to 10 minutes until the skin blisters and blackens.
3
Rest
Transfer the charred poblano to a bowl, cover with a plate, and let steam for 10 minutes off heat.
4
Prep
Peel the blackened skin off the poblano with your fingers, then dice the flesh into small pieces and finely dice the onion.
5
Toast
Warm the olive oil in a small skillet over medium heat. Add the garlic cloves whole and cook 3 to 4 minutes, turning, until lightly spotted brown. Add the cumin for the last 30 seconds until fragrant.
6
Build
Mash the roasted garlic with a fork. Combine it in a bowl with the softened cream cheese, sour cream, and Monterey Jack, mixing until smooth.
7
Fold
Fold the diced poblano, onion, lime juice, cilantro, and salt into the cheese mixture until evenly distributed.
8
Plate
Spoon the dip into a small serving bowl and serve immediately with the tortilla chips alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.2 oz174g cream cheese, softened
- 22 poblano pepper
- 4 tbsp4 tbsp sour cream
- 2.2 oz60g Monterey Jack cheese
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp white onion
- 1 tsp1 tsp cumin
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp olive oil
- 2.8 oz80g tortilla chips, for serving
