If you like traditional spinach artichoke dip then you’re going to love this spin on the classic! This Spinach Poblano Dip is full of flavor and poblano peppers are subbed for the artichoke for an extra little something. If you’re not familiar with poblano peppers don’t even worry about it! They are mild in flavor and in spice. Think of them as more sophisticated bell peppers. The flavors of the poblano pepper really come out when the peppers are cooked, either sauteed or roasted. You can absolutely roast the peppers for this recipe but I am all about convenience and like to saute them with the rest of the veggies to make it quick and easy. To be on the safe side when working with poblanos just take out the seeds and veins to ensure the dip is not spicy. However, if you’re like me and like the spice then add on a jalepeno for an extra kick. OOOOH man, it’s a darn good kind of kick!
Let’s talk about what you’ll need for this deliciousness:
-Spinach: use fresh spinach if able to. Frozen spinach works just fine. Thaw it and cook it with the onion and garlic until all liquid is absorbed.
-Shredded Oaxaca Cheese (or sub Mozzarella)
Stick the Spinach Poblano Dip under the broiler for a couple of minutes to get a delicious melted topping that you don’t want to miss out on. Such a perfect dip for any gathering, great to take to a potluck, or whenever you’re craving something delicious to dip your tortilla chips in. While you’re at it you might as well make yourself a margarita to wash it all down! Try my hibiscus and ginger margaritas or these orange mango margaritas for a complete fiesta situation!
Spinach Poblano Dip
- 2 medium poblano peppers diced; about 1 cup
- ½ (10 oz) pkg fresh spinach chopped; can use thawed frozen spinach
- ½ onion diced
- 4 garlic cloves minced
- 1 tbsp olive oil
- ½ tsp salt adjust to taste
- 1 cup shredded oaxaca cheese divided; sub mozzarella
- 8 oz cream cheese
- ¼ cup mayo
- ¼ cup sour cream
- Preheat oven to 400°
- Place a saucepan over medium high heat and add oil.
- Once pan and oil are hot, add onions and garlic. Cook for a couple of minutes until onions start to soften and add peppers. Saute for 5 minutes until peppers are soft.
- Add spinach and salt to pepper mixture and cook until spinach is wilted down and all liquid has absorbed, about 10-15 minutes.
- Add 3/4 cup shredded cheese, cream cheese, mayo, and sour cream. Stir continuously to combine until cream cheese has melted.
- Add mixture to a greased dish or cast iron. Top with remaining shredded cheese and bake for 15 minutes. You can also place under broiler for a couple of minutes to brown a little.