Roasted Poblano and Sausage Dip
If you have ever asked what to do with poblano peppers, this is an easy recipe for with these phenomenally flavorful, but not too spicy, peppers.
Ingredients
- 2 large poblano peppers
- ½ lb bulk sausage cooked and crumbled, fat drained
- 1 (8 oz) pkg cream cheese softened
- 8 oz sour cream
- ½ cup mayonnaise
- ¼ cup green onion chopped
- ¼ tsp garlic powder
- 1 pinch kosher salt
- 1 ½ cups cheddar-jack cheese blend divided
Instructions
- 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 350°F. 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.
Nutrition
Calories: 451kcal (23%) | Carbohydrates: 13g (4%) | Protein: 22g (44%) | Fat: 34g (52%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 57mg (19%) | Sodium: 289mg (13%) | Potassium: 241mg (7%) | Fiber: 2g (8%) | Sugar: 1g (1%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!