Cheesy Poblano Corn Dip
This warm cream cheese dip combines poblano peppers and corn to make the most delicious warm appetizer for any occasion! Serve this easy chip dip at your next party and watch it disappear.
Servings: 10
Ingredients
- 1 tbsp olive oil
- 2 large poblano peppers (chopped)
- 1 yellow onion (chopped)
- 3 cups frozen corn
- 1/2 tbsp minced garlic
- 1 tbsp lime juice
- 1/2 tsp smoked paprika
- 8 oz cream cheese (softened)
- 6 oz sour cream
- 1.5 cups shredded cheddar
- salt & black pepper
Instructions
- Preheat oven to 450° F.
- Sauté the chopped poblano peppers and onion in a cast iron skillet over medium heat with about 1 tbsp of olive oil for about 5 mintutes.
- Stir in the frozen corn and allow it to warm for a minute.
- Set aside about 1/2 cup of your shredded cheddar and then stir in the remaining ingredients. I would start with about 1 tsp of salt and then do a taste test to see if you'd like more.
- Top the mixture with the remaining cheddar cheese and then transfer the cast iron skillet to your oven and bake for 12-15 minutes, or until warm and bubbly.
- You can optionally garnish with an extra sprinkle of smoked paprika, cilantro, or diced green onions.
- Serve warm with your favorite tortilla chips! This dip is just as good at room temperature and stays warm for a long time thanks to the hot skillet it's baked in.
Notes
Don't have a cast iron skillet? No problem! You can make this dip as instructed in a regular skillet or pan, and then transfer the mixture into an 8x8 or 9x9 glass or ceramic baking dish.