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.
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.
Keyword poblano and sausage dip, sausage dip with cream cheese
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