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Poblano Popper Skillet Dip Recipe

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This recipe for Poblano Popper Skillet Dip is from a little DASH will do!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces cream cheese (softened)
1.5 cups cheddar cheese (shredded)
1.5 cups pepper jack cheese (shredded)
2/3 cup sour cream
1 teaspoon garlic powder
4 poblano peppers (roasted, stems removed)
1 teaspoon Cachere's Seasoning
2 teaspoons red pepper flakes
1 teaspoon cilantro (fresh or dried)
parsley (for garnish)
tortilla chips (for serving)
Directions:
Directions:
I roast mine whole on the grill, rotating until all the sides are blistered.
Remove the poblanos from the grill and cool slightly.
Place your grilled poblanos in a zip-top bag or closeable food storage container until cooled completely.
Once cooled, rub the poblano peppers to remove the skins.
Discard the skins and the stems. I leave the seeds.
Roughly chop the peppers.
Combine the cream cheese, shredded cheeses (reserving 1/2 cup for the top), poblano peppers, and all the spices.
Spread in an cast iron or oven-safe skillet. I use an 8-inch cast iron skillet for this.
Top the dip with the remaining 1/2 cup shredded cheese.
Bake at 350F for 15 minutes or until bubbly and lightly browned on top.
Remove the skillet from the oven and place on a hot pad or trivet.
Serve with tortilla chips. I like the scoop ones so you can get more!
Number Of Servings:
Number Of Servings:
8 people
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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