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.
Roasted Poblano Spinach Dip
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.
Helpful Tips for Making Poblano Spinach Dip and More Dip Recipes
- 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.
- 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.
- 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 may also like to try my recipe for Pepper Jack Spinach Dip with Bacon and classic Italian Spinach Artichoke Dip recipe.
- You may also like these Spinach Artichoke Bites from My Recipes.
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Helpful Kitchen Items:
Roasted Poblano Spinach Dip
Servings: 12 servings
- 2 large poblano peppers
- 2 7 oz boxes frozen chopped spinach thawed, squeeze dry
- 2 small shallots minced
- 1 8 oz sour cream
- 3 oz softened cream cheese
- ½ cup mayonnaise
- ½ cup half and half
- ⅓ cup chopped fresh cilantro
- 1 tablespoon lime juice
- 2 medium garlic cloves minced
- 2 teaspoon seasoned salt
- ½ teaspoon black pepper [more or less to taste]
- ¾ cup shredded Parmesan cheese
- 1 ½ cups shredded Pepper-Jack or Monterey Jack cheese
- Tortilla chips salsa and sour cream for serving
- To roast the peppers, 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.
- 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.
- Preheat the oven to 350°F. Butter a 1.5 quart baking dish. Set aside.
- Squeeze the spinach in a kitchen towel or paper towels to remove excess moisture.
- In a medium size mixing bowl, mix the spinach with the chopped poblano, shallots, sour cream, cream cheese, mayonnaise, half and half, cilantro, lime juice garlic, seasoned salt, black pepper, ½ cup grated Parmesan and 1 cup Monterey Jack cheese. Mix well.
- Pour into the prepared dish and top with remaining Parmesan and Monterey Jack cheese..
- Bake for 35-40 minutes. or until hot and bubbly.
- Serve immediately with tortilla chips, salsa and sour cream, if desired.
Serving: 1serving | Calories: 211kcal | Carbohydrates: 7g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 718mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 23mg | Calcium: 217mg | Iron: 1mg
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