Mexican Pepper Dip

• Vegetarian
• Gluten free

• Produce

  • 1 Cilantro, fresh
  • 1 can Green chiles
  • 3 Green onion
  • 1 Jalapeno pepper
  • 1 Poblano pepper
  • 1 Tomato, large
  • 1 Tortilla chips or raw vegetables

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 package Cream cheese
  • 1 cup Monterey jack cheese
  • 1/2 cup Sour cream

Found on recipesfoodandcooking.com

Description

Ingredients

• 2 tablespoons oil
• 2 green onions, minced (white and green parts)
• 1 poblano pepper, seeded and diced
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ½ teaspoon freshly grated pepper
• 1 large tomato, diced and seeded
• 1 can (4 ounces) diced green chiles
• 1 jalapeno pepper, seeded and diced
• 1 package (8 ounces) cream cheese, cubed
• ½ cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1 green onion for top of cheese chopped
• Chopped fresh cilantro for garnish
• Tortilla chips or raw vegetables for serving

Directions

• Saute the green onions and poblano pepper in the oil until tender, about 5 minutes over medium heat.
• Add the cream cheese, sour cream, tomato, green chilies, jalapeno pepper and cumin to the green onion mixture. Stir to combine until mixed thoroughly combined. Stir in half of the cheese. Pour into a greased baking dish. Top with remaining cheese. Top with green onions.
• Bake at 425 for 20 - 25 minutes until hot and bubbly. Top should be lightly browned. Garnish with fresh cilantro. Serve with chips or raw vegetables.