Roasted Poblano Corn Dip
This Roasted Poblano Corn dip is creamy, cheesy, and so satisfying. Loaded with plenty of flavorful roasted poblano peppers, sweet corn, onions, and tons of cheese – it's the perfect game-day, happy hour, any time dip, and surprisingly easy to make.
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Servings: 6 people
Ingredients
- 2 poblano peppers
- 2 ears of corn
- 1 small yellow onion quartered
- 1 teaspoon adobo sauce from a can of chipotles in adobo
- 8 oz extra sharp cheddar cheese
- 8 oz cream cheese room temperature
- ½ cup sour cream
- ½ teaspoon garlic powder
- 1 teaspoon lime juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Cilantro (optional)
Instructions
- Preheat your oven to 450℉.
- Remove the top of the poblano peppers and slide them in half length-wise, then remove their seeds. Add them onto a baking sheet along with the 2 cobs of corn and the quartered onion. Drizzle 1 tablespoon olive oil over top and bake in a preheated 450℉ oven for 20-25 minutes.
- Once your veggies are done roasting in the oven, dice the poblano peppers and onions, and remove the corn from the cob.
- To your mixing bowl, add the chopped veggies, room temp cream cheese, sour cream, ¾ of the cheddar, adobo sauce, garlic powder, lime juice, salt, and pepper. Mix well to combine.
- Transfer your dip mixture to your baking dish and spread out into an even layer. Then sprinkle the remaining quarter of the cheese over top.
- Place the baking dish on the middle rack of your 450℉ oven and bake for 12 minutes until the cheese is melted.
- Optional: broil for an additional 5-10 minutes until you get nice golden brown cheese. Sprinkle with cilantro.
Nutrition Estimate
Calories: 384kcal | Carbohydrates: 12g | Protein: 14g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 909mg | Potassium: 301mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1212IU | Vitamin C: 36mg | Calcium: 342mg | Iron: 1mg