Crock-Pot Poblano Popper Cheese Dip
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.
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!