If you have ever asked what to do with poblano peppers, this is an easy recipe for these phenomenally flavorful, but not too spicy, peppers. Roasted Poblano and Sausage Dip is a party-perfect, make-ahead hot dip. And because this is a sausage dip with cream cheese, you just know everyone will love it.
Roasted Poblano and Sausage Dip
So we all love throw-together recipes that we can whip up at a moments notice. Be it for football food, holiday appetizers, party, or pot-luck, sometimes we need that really easy (and DELICIOUS) recipe to just save us. THIS is one of those recipes.
What’s to love about this Roasted Poblano and Sausage Dip:
- Roasted poblano peppers are AMAZING (see below).
- Everyone loves sausage (lol, yeah I said it).
- Cream cheese and cheese, mmmmm.
- Hot dips are a great alternative to typical chip dips, salsa, and queso and pretty much just as easy to make.
- This recipe can be made in advance.
This sausage dip with cream cheese and sour cream has literally everything going for it YUM. Another great thing: once you serve it and it cools down, it is STILL awesome. So, moral of the story, serve it and forget it.
Now if you have never tried poblano peppers, let discuss for a minute why you need them in your life. I first discovered poblanos when I lived in San Antonio, Texas, while I was in graduate school. This was during my twenties and pretty much all the years I first learned to cook, so there are certain ingredients and flavors that made an extra special impression on me and still come up in my cooking time and time again to this day.
Kinda like those couple Christmas ornaments from your youth that you will always cherish, right? Whatever, it’s a pepper I know, I get it. I’m gushing about a pepper. But I do love them and you should too.
What even are poblano peppers?
- Not that spicy, first of all. Poblano peppers have a kick, but they are orders of magnitude less than jalapenos. So even though they look like they should be spicy, they aren’t that much.
- Poblanos are so named for their place of origin in the state of Puebla in central Mexico.
- When dried, they are then called Ancho chilies (not to be confused with chipotle which are jalapenos that have been dried and smoked).
- Poblano peppers are perfect for stuffing and filling, then roasting.
- When roasted, poblano peppers develop a deep, versatile flavor.
Literally my most favorite pepper of them all.
Check out these recipes with poblano peppers:
- Roasted Poblano, Onion, & Bacon Pizza
- Roasted Poblano Breakfast Casserole
- Beer-Battered Mushrooms with Poblano & Beer Queso
- Southwest Quinoa Egg Muffins
- Poblano Avocado Dip (DF, Vegan)
- Shrimp Chalupas with Roast Poblano Sauce
- Christmas Croissant Breakfast Casserole
- Grilled Poblano Queso Dip
- Creamy Poblano Macaroni Bake (DF, Vegan)
The basic entire premise of this creamy, DELICIOUS roasted poblano and sausage dip is the simple combination of a couple basic flavors. I wanted this dip creamyyyy, so I used sour cream and mayonnaise. I LOVE sausage dip with cream cheese, so I used a whole thing of cream cheese too.
And of course the roasted poblano peppers – we use TWO. Because there needs to be enough. Then a little touch of garlic powder, a lovely bite of green onion and we are there.
Little note… once you have this dip assembled, you can stick it in the refrigerator until you are ready to heat.
Another little note… I used my oven to heat up this dip, but you can use a microwave also. No need to cook anything because by that point it is all cooked. Just need to heat it through to its full glory, so oven or microwave, no matter.
So that’s it folks! I LOVE this dip and I know you will too. THIS is what to do with poblano peppers. Make a fantastically easy sausage dip with cream cheese and sour cream and POBLANO peppers for a mellow, crazy good combination of flavors all to be scooped up in a chip.
Roasted Poblano and Sausage Dip
- 2 large poblano peppers
- 1/2 lb bulk sausage cooked and crumbled, fat drained
- 8 oz pkg cream cheese softened
- 8 oz sour cream
- 1/2 cup mayonnaise
- 1/4 cup green onion chopped
- 1/4 tsp garlic powder
- pinch kosher salt
- 1-1/2 cups cheddar-jack cheese blend divided
- Set the broiler to high heat. Roast the peppers and inch under the broiler, turning every 5 minutes (~15 minutes total), until well charred and blacked all over.
- Transfer peppers to a resealable bag and seal to close. Let the peppers steam until cool enough to handle, then remove the seeds and chop finely.
- Mix the cream cheese, sour cream, and mayonnaise until well combined (mixture does not need to be perfectly smooth). Add the poblano, sausage, green onion, salt, and 1 cup cheddar-jack cheese. Spread mixture in a 9-inch pie plate. Top with remaining cheese.
- Heat the oven to 350F. Put the pie plate in the oven and heat 15-20 minutes until dip is heated through. Serve with chips such as tortilla or corn chips.