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Spinach Poblano Dip

A spin on spinach artichoke dip using poblano peppers in place of artichokes.
Course: Appetizer
Cuisine: Mexican
Keyword: poblano peppers, spinach dip
Servings: 6 servings


  • 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.