Cheesy Poblano Dip

The Super Bowl is probably the one unofficial American holiday that consistently has the best foods - dips, wings, football shaped desserts? Sign me up! I love this dip for it’s simplicity and flexibility - you can take out corn and add chorizo, different cheeses, more chipotle in adobo, etc. It’s up to you! No matter who wins, as long as everyone has fun and eats their body weight in dip we all win!
6 Servings


  • Olive oil
  • 1 large onion diced
  • 2 cups corn fresh or frozen and thawed
  • 2 poblanos diced
  • Kosher salt
  • Black pepper
  • 3 cloves garlic minced
  • 1 tablespoon chipotle in adobo sauce plus more to taste
  • 8 ounces Monterey jack cheese shredded, divided
  • 8 ounces sharp cheddar shredded
  • 1/2 cup sour cream
  • 1/2 lime for garnish
  • Cilantro chopped, for garnish, optional
  • Corn tortilla chips for serving


  • Preheat oven to 350 degrees. Spray a 9x9 or oval baking dish with nonstick spray. Set aside.
  • In a large stainless steel skillet, over medium-high heat, add enough olive oil to coat the bottom of the skillet. Once shimmering, add in onion, corn, and poblano and season with salt and pepper. Saute until onion is slightly translucent and corn and poblano are slightly browned. Set aside.
  • In a mixing bowl, add garlic, chipotle in adobo, half of the Monterey Jack cheese, shredded cheddar, and sour cream. Mix to combine, then fold in the corn and poblano mixture. Taste and season with additional salt, pepper, or chipotle in adobo.
  • Add mixture to prepared baking dish and spread into an even layer. Top with remaining Monterey Jack cheese and bake until golden and bubbly, about 10-15 minutes.
  • Remove and set to cool. Garnish with lime juice and chopped cilantro. Serve hot or warm with corn tortilla chips.

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