Spinach Poblano Dip
A spin on spinach artichoke dip using poblano peppers in place of artichokes.
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.