Spinach dip is the ultimate appetizer for any party or gathering. I decided to take it to another with the addition of roasted poblano peppers. They added a bit of heat and gave this dip a great twist. My kids didn’t even notice the peppers and ate it with no issues.
2 large poblano peppers
2 – 7 oz boxes frozen chopped spinach thawed & drained well
2 minced shallots
8 oz sour cream
3 oz softened cream cheese
1/2 cup mayonnaise
1/2 cup half & half
1/3 cup chopped fresh cilantro
1 Tbsp lime juice
2 garlic cloves, minced
2 tsp seasoned salt
1/2 tsp black pepper
3/4 cup shredded Parmesan cheese
1 1/2 cups shredded Monterey-Jack cheese
Position your oven rack to the highest level and preheat to broil.
Place the peppers on a baking sheet. Roast for 2 to 3 minutes on each side. The skin will bubble and turn brown. Using tongs, carefully turn peppers to roast event. Once completely roasted, place the peppers in a plastic zip-top bag and seal. Allow to steam for 5 to 10 minutes. Peel the skin, remove the stem and seeds and chop peppers.
Preheat your oven to 350 degrees. Lightly butter a 1.5 -2 quart baking dish and set aside. In a medium bowl, mix all the ingredients until the shredded cheese. Add ½ cup grated Parmesan and 1 cup Monterey Jack cheese and mix well. Transfer to the prepared dish and top with remaining cheeses.Bake for 35 to 40 minutes or until the dip is bubbling and hot. Serve immediately with tortilla chips and vegetables.
Source: Melissa’s Southern Kitchen