Roasted Poblano Spinach Dip
Servings 12 servings
Calories 211kcal
Ingredients
- 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
- 1/2 cup mayonnaise
- 1/2 cup half and half
- 1/3 cup chopped fresh cilantro
- 1 Tbsp lime juice
- 2 medium garlic cloves minced
- 2 tsp seasoned salt
- 1/2 tsp black pepper [more or less to taste]
- 3/4 cup shredded Parmesan cheese
- 1 1/2 cups shredded Pepper-Jack or Monterey Jack cheese
- Tortilla chips salsa and sour cream for serving
Instructions
- To Roast the Poblano Peppers: Preheat the oven to broil. and position the oven rack to the highest level.
- Place the peppers on a roasting pan and into the oven. Broil 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.
- Dip: 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, 1/2 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.
Nutrition
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