A creamy and tasty dip made with roasted poblano peppers, spinach, cheeses, and spices that is great as an appetizer or party snack.
Ingredients: 2 poblano peppers, roasted, peeled, seeded, and diced. 1 cup frozen spinach, thawed and squeezed dry. 1 cup cream cheese. 1 cup sour cream. 1 cup shredded Monterey Jack cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste.
Instructions: Preheat the oven to 375F 190C. In a mixing bowl, combine the diced poblano peppers, thawed and squeezed dry spinach, cream cheese, sour cream, Monterey Jack cheese, Parmesan cheese, minced garlic, cumin, chili powder, salt, and pepper. Mix until well combined. Transfer the mixture to a baking dish and spread it out evenly. Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden brown on top. Serve hot with tortilla chips or sliced bread for dipping.
Prep Time: 15 minutes
Cook Time: 25 minutes
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