Roasted Poblano Pepper Dip is a party-perfect, make-ahead hot dip.
2 large poblano peppers ½ lb bulk sausage 1 (8 oz) pkg cream cheese 8 oz sour cream ½ cup mayonnaise ¼ cup green onion ¼ tsp garlic powder 1 pinch kosher salt 1 ½ cups cheddar-jack cheese blend
Roast the peppers
Use the oven broiler for the peppers, then put them in a bag to steam. Remove skins and seeds, and chop.
Cook the sausage
Brown the sausage and drain all the fat.
Mix everything together and spread in a pie plate.
Top with more cheese and bake. Alternatively, you can use a microwave.
Check out the recipe to get more details and nutritional information.
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