Cheese Dip Recipe with Corn and Roasted Poblanos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, spiced cheese dip loaded with fresh corn and roasted poblano peppers, baked until bubbly. Made with cheddar and cream cheese for richness. Perfect party appetizer that goes quickly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 poblano peppers
- 8 ounces cream cheese (softened)
- ½ cup Mexican crema or sour cream
- 1 cup shredded cheddar cheese
- ¼ cup crumbled cotija cheese
- Corn from 3 ears
- 1 tablespoon cayenne
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup chopped parsley (+ more for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 318mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 233mg
- Calcium
- 169mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.