Ingredients:

  • 4 large poblano peppers (approx. 600g)
  • 8 ounces cream cheese (225g), softened
  • 1 cup sour cream (240ml)
  • 1/2 cup mayonnaise (120ml)
  • 2 cups Monterey Jack cheese (200g), shredded
  • 1 cup Cheddar cheese (100g), shredded
  • 1/2 medium onion (75g), finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin (5ml)
  • 1/2 teaspoon salt (2.5ml), or to taste
  • 1/4 teaspoon black pepper (1.25ml), or to taste
  • Fresh cilantro, chopped (optional garnish)

Instructions:

  1. Char poblano peppers over an open flame or under a broiler until the skin is blackened.
  2. Place the charred peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes. Peel off the blackened skin, remove seeds and membranes, and chop.
  3. In a large bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth.
  4. Stir in the chopped roasted poblanos, chopped onion, minced garlic, cumin, salt, and pepper.
  5. Add 1 cup of Monterey Jack cheese and 1/2 cup of Cheddar cheese to the mixture. Stir to combine.
  6. Spread the mixture evenly into the prepared baking dish.
  7. Sprinkle the remaining Monterey Jack and Cheddar cheese over the top of the dip.
  8. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the dip is heated through.
  9. Garnish with fresh cilantro, if desired.
  10. Serve warm with your favourite dippers, such as tortilla chips or baguette slices.