Roasted Poblano Spinach Dip

• Vegetarian
• Gluten free

• Produce

  • 1/3 cup Cilantro, fresh
  • 2 cloves Garlic
  • 2 Poblano peppers, large
  • 2 Shallots
  • 2 7 oz] boxes Spinach, frozen

• Condiments

  • 1 tbsp Lime juice
  • 1/2 cup Mayonnaise
  • 1 Tortilla chips and salsa

• Baking & Spices

  • 1/2 Black pepper
  • 2 tsp Seasoned salt

• Dairy

  • 1 8-oz sour cream
  • 3 oz Cream cheese
  • 1/2 cup Half & half
  • 3/4 cup Parmesan cheese
  • 1 1/2 cups Pepper-jack or monetery jack cheese

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2 large poblano peppers
• 2 [7 oz] boxes frozen chopped spinach thawed, & drained well
• 2 minced shallots
• 1 [8 oz] sour cream
• 3 oz softened cream cheese
• ½ cup mayonnaise
• ½ cup half & half
• ⅓ cup chopped fresh cilantro
• 1 Tbsp lime juice
• 2-3 cloves garlic, minced
• 2 tsp seasoned salt
• ½ black pepper [or to taste]
• ¾ cup shredded Parmesan cheese
• 1½ cups shredded Pepper-Jack or Monetery Jack cheese
• Tortilla chips and salsa for serving

Directions

• To roast the peppers, preheat the oven to broil. Place the peppers on a roasting pan and position the oven rack at the highest level.
• Roast the peppers, use tongs turning as the skin begins to bubble and turn brown. This will take several minutes.
• When the peppers are done place them into a plastic zip-top storage bag and seal it. Let the peppers steam in the bag for around 5-10 minutes, and the skin will peel off easily.
• Remove the stem and the seeds and chop.
• To make the dip: Preheat the oven to 350°F. Squeeze the spinach in a kitchen towel or paper towels to remove all of the excess moisture.
• In a medium size mixing bowl, mix the spinach with the remaining ingredients, reserving ¼ cup of the Parmesan and ½ cup of the Pepper-Jack cheese to sprinkle on top at the end of baking.
• Pour into a buttered 8 x 8 casserole dish.
• Bake for 30 minutes.
• Remove from the oven and sprinkle the reserved cheese on top.
• Return to the oven for 5-10 minutes until the cheese melts and becomes hot and bubbly.
• Serve hot with tortilla chips and salsa.