Roasted Poblano and Sausage Dip Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 - large poblano peppers
  • 1/2 pounds - bulk sausage, cooked and crumbled
  • 1 packages - 8 oz. cream cheese, softened
  • 8 ounces - sour cream
  • 1/2 cups - mayonnaise
  • 1/4 cups - diced green onion
  • 1/4 teaspoons - garlic powder
  • - pinch of kosher salt
  • 1 1/2 cups - shredded cheddar-jack cheese blend
  • - tortilla or corn chips, for serving with
  • Directions:

    Set broiler to high heat. Roast peppers an inch below broiler, turning every 5 minutes - for about 15 minutes total - until well charred and blackened all over.

    Transfer peppers to a resealable bag and seal to close. let peppers steam until cool enough to handle, then remove seeds and chop finely.

    Mix cream cheese, sour cream and mayonnaise until well combined - does not need to be perfectly smooth. Add the poblano, sausage, green onion, salt and 1 cup of the shredded cheese. Spread mixture in a 9-inch pie plate and top with remaining cheese.

    Heat oven to 350 degrees F. Put pie plate in oven and heat dip for 15 to 20 minutes until it is heated through.

    Serve with tortilla or corn chips.

    Brief Description

    An easy recipe with phenomenal flavor, but not too spicy.

    Main Ingredient:

    poblano peppers

    Category:  Hot dips

    Cuisine:  Southwestern

    Prep Time: 25 min
    Cook Time: 40 min


    Sharon Workman - Chicago Friends Circle


    Posted By:


    Posted On:

    September 23, 2021

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