If there is one thing I have learned in the kitchen, it is to keep recipes like Cheesy Roasted Poblano Dip close at hand. I like to let a main dish take center stage and keep everything around it relaxed. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
- 4 roasted poblano peppers seeded and chopped
- 8 ounce cream cheese, room temperature
- 1 cup sour cream
- 1 red onion, diced
- 1 can corn, drained and rinsed
- 2 cloves garlic, minced
- 1/2 tsp. Paprika
- Salt to taste
- Avocado oil spray
- Shredded Cheddar or Jack cheese
Instructions
- Preheat oven to 425 F. Place the poblano on a foil lined baking sheet, roast for 25 minutes in the middle of the oven making sure to turn the poblanos half way through.
- Let cool before peeling the skin off and seeding.
- Spray your skillet with cooking oil add the onion and cook until tender add the corn and let cook enough to dry and get some color.
- In a bowl add 8 ounces of cream cheese, 1 cup of sour cream, 2 cloves of minced garlic, diced poblano peppers , onion corn mixture, salt and 1/2 teaspoon of paprika. Mix well.
- Add to a 10 inch baking dish top with shredded cheese (add as much as you want).
- Place back in the oven, bake for 15 minutes.
- Top with cilantro at green onions and serve warm.
Notes
- You can prepare a day before and bake on the day of. Make sure to bring to room temperature before!