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Roasted Poblano Spinach Dip Recipe

Roasted Poblano Spinach Dip

Course Appetizer
Cuisine American, Mexican Inspired
Keyword roasted-poblano-spinach-dip, spinach-dip-recipes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people
Author Melissa Sperka


  • 2 large poblano peppers
  • 2 7 oz boxes frozen chopped spinach thawed & drained well
  • 2 minced shallots
  • 1 8 oz sour cream
  • 3 oz softened cream cheese
  • ½ cup mayonnaise
  • ½ cup half & half
  • cup chopped fresh cilantro
  • 1 Tbsp lime juice
  • 2 garlic cloves minced
  • 2 tsp seasoned salt
  • ½ black pepper [more or less to taste]
  • ¾ cup shredded Parmesan cheese
  • 1 ½ cups shredded Pepper-Jack or Monetery 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.