This Roasted Poblano Spinach Dip features spinach and shallots combined with roasted poblano peppers. The poblano peppers kick up the flavor and add just the right amount of heat. Serve it with tortilla chips for scooping and it’s game on.

Easy Roasted Poblano Spinach Dip Recipe

Make ahead munchies are terrific for busy entertaining days. Spinach dip is one of my all-time favorite make ahead appetizers to prepare. Either the classic spinach dip served chilled or a warm and this gooey baked version. Spinach, roasted poblano peppers are mixed with a generous serving of sour cream, cream cheese and mayonnaise to bind it all together. It’s then finish with seasonings and cheese. How to make Roasted Poblano Spinach Dip: (Scroll down for full printable recipe.)

Roast Poblanos – Preheat the oven to broil. and position the oven rack to the highest level.
Place the peppers on a roasting pan. Roast the peppers for 2-3 minutes per side or until the skin begins to bubble and turn brown. Carefully turn using tongs to roast evenly.
Peel Poblano Peppers – Place roasted peppers into a plastic zip-top storage bag and seal. Allow to steam for around 5-10 minutes. Peel, remove stem and seeds and chop.
Spinach – Squeeze the spinach in a kitchen towel or paper towels to remove excess moisture.
Combine – Mix together the spinach with the chopped poblano, shallots, sour cream, cream cheese, mayonnaise, half and half, cilantro, lime juice garlic, seasoned salt, black pepper, 1/2 cup grated Parmesan and 1 cup Monterey Jack cheese. Mix well.
Pour into baking dish sprayed with cooking spray to prevent sticking. Top with remaining Parmesan and Monterey Jack cheese..
Bake – Bake in a preheated 350°F over per the recipe until bubbly.
Serve immediately with tortilla chips, salsa and sour cream, if desired.

How to Make the BEST Roasted Poblano Spinach Dip Recipe

Ingredients you’ll need to make homemade Roasted Poblano Spinach Dip: Frozen chopped spinach, poblano peppers, shallots, sour cream, plain cream cheese, mayonnaise, half and half, cilantro, lime juice, garlic, seasoned salt, Parmesan cheese, black pepper and shredded pepper jack cheese or monterey cheese. You’ll also need tortilla chips for serving.
Kitchen tools you’ll need: Medium bowl, 1 1/2-2 quart baking dish, lint free kitchen towels, measuring cups and spoons, sheet pan, tongs, cheese grater, silicone spatula or large spoon,
For an even more robust flavor, prepare this dip the day before you want to serve it, cover and chill. The fiesta flavor will become even more intense and enjoyable.
It’s important to remove as much liquid as possible from the spinach. Place it into a lint free towel and squeeze repeating the process until it’s all removed. This will prevent the dip from becoming watery.
You can swap out red onion for shallots in this recipe.
The poblanos can also be roasted using a gas stove top, if you have one. Use long tongs and hold the peppers over turning a low flame turning as it browns and bubbles, then proceed with the recipe as written. Be careful!
Serve this dip with a side of your favorite chunky salsa or homemade pico de gallo and a basket filled with tortilla chips for dipping and it’s guaranteed to be gone in a flash.
You can fully assemble this Roasted Poblano Spinach Dip one day in advance and bake it just before serving.
Store baked Spinach Dip chilled in the refrigerator for up to 3 days. Reheat in a 350°F oven or in single servings in the microwave.

More Easy Dip Recipes to Make

You may also like to try my recipe for Pepper Jack Spinach Dip with Bacon.
Easy Dill Pickle Dip.
Hearty Chicken Bacon Ranch Dip with crostini is practically a meal in itself.
Classic Italian Spinach Artichoke Dip recipe.
This Reuben Dip is perfect for your St Patrick’s Day celebration.
BLT Dip is the best of both worlds.
You may also like these Spinach Artichoke Bites from My Recipes.

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