Perfect for parties, BBQs, or game day gatherings, this dip is sure to be a crowd-pleaser. With flavors similar to a jalapeño popper, this crock-pot dip is loaded with roasted poblano peppers, bacon, and three types of cheese. Make a batch of this Crock-Pot Poblano Popper Cheese Dip for your next big game!
WHAT IS A POBLANO PEPPER?
Poblano peppers are similar in shape to a jalapeño but closer to the size of a bell pepper. They have a nice smokey flavor with some spice to them but are milder than even the mildest jalapeño. On the Scoville scale a Poblano pepper clocks in anywhere from 1,000 to 1,500 SHU whereas a jalapeño would measure between 2,500 to 8,000 SHU.
Poblanos are quite versatile and can be used as the base for stews and sauces. They are also often stuffed with cheese to make the ever-popular Chile Relleno. They have a tougher skin and therefore most recipes will have you roast and peel the skin before adding it to your dish.
I usually roast my peppers in the oven. If you have a gas stove, you can hold them over the flame (carefully) until they start to blister. You could also roast them on a grill. Either way, once the peppers are blistering on all sides, throw them into a Ziplock bag and let them sweat until they are close to room temperature. This will help the skin peel off.
If this all sounds like too much work, you can buy canned fire roasted peppers!
WHAT ELSE IN THIS POBLANO POPPER CHEESE DIP?
Bacon. Because a popper without it’s bacon isn’t popping, is it? Everything is better with bacon.
Cheese. Three different types of cheeses! Because why stop at just one?? I used a sharp white cheddar cheese for the flavor, mozzarella because its perfect for melting, and cream cheese to keep it smooth.
Spices. A tablespoon each of garlic powder and onion powder.
Sour cream & mayo. Typical of your favorite cheese dips.
Green onions. With two types of veggies in this recipe, it officially counts as healthy.
METHOD
Roast the poblano peppers. Once they’ve sweated and you’ve peeled off the skins, you can dice them up finely and throw them into the crock-pot.
Cook your bacon. Cook until its crispy and crumble it up. Throw it into the crock-pot.
Dump. Dump the remaining ingredients, except the green parts of the green onions, into the crock-pot. Cook on high for 30 minutes or until all the cheese has melted. Add the green parts of the green onion and give it a good stir.
Reduce heat to warm. Leave it on warm to enjoy during the game! I serve it with tortilla chips.
Crock-Pot Poblano Popper Cheese Dip
Ingredients
- 5 poblano peppers or 12 oz can of fire roasted diced green chiles
- 1 cup cooked bacon crumbled
- 8 oz cream cheese
- 8 oz shredded sharp cheddar cheese
- 4 oz shredded mozzarella cheese
- ¾ cup sour cream
- ¼ cup mayonnaise
- 1 TBSP garlic powder
- 1 TBSP onion powder
- 4 green onions chopped, green and white parts separated
Instructions
Roast the Poblano Peppers
- Preheat oven to 425.
- Add peppers to a baking sheet, roast on the top rack about 10-15 minutes per side until they begin to blister and turn black/brown in some places.
- Toss peppers into a Ziplock bag and let them sweat until they reach room temperature.
- Peel the skin off the peppers, remove seeds, and dice them up.
For the Dip
- Add all ingredients except the green parts of the green onions to a 3-4 quart crock-pot.
- Cook on high for 30 minutes until everything is melted.
- Stir in the green parts of the green onion. Mix well, scraping down the sides.
- Lower the heat to warm.
- Enjoy with tortilla chips!
Anjouli is a Midwestern farmwife and mom to two little boys. By day she works within the Healthcare industry and by night she’s always trying something new in the kitchen. Follow along to see what she’s feeding her farmers!
