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Pepper and Cheese Dip

This pepper and cheese dip is a creamy, smoky, spicy, and savory blend of cheeses and vibrant peppers!
5 from 3 votes
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Course: Appetizer, Snack
Keyword: cheese, cheese dip

Ingredients

  • 3 Poblano pepper
  • 2 tbsp Pickled jalapenos chopped
  • 2 tbsp Jalapenos finely chopped
  • 4 oz Cream cheese
  • ½ cup Cottage cheese
  • 2 cloves Garlic
  • ½ cup Paneer grated
  • ½ cup Habanero jalapeno pepper cheddar grated
  • ½ cup Pepper jack cheese grated
  • 1 cup Mozarella/Oaxaca cheese grated
  • 4 tbsp Parmesan
  • ½ cup Green onion finely sliced
  • ½ cup Mayo
  • ¼ cup Sour cream
  • 2 tbsp Parsley chopped
  • ¼ cup Cilantro finely chopped
  • 1 tbsp Lime juice
  • 1 tbsp Vinegar from pickled jalapeno
  • 1 tsp honey

Instructions

  • Roast the poblano peppers on flame until it gets charred. Cover and set aside for 15 minutes. Peel and romove the stack and the seeds.
  • To a food processor, add the poblano peppers, garlic, cream cheese, and cottage cheese. Blitz through to get a creamy consistency. Transfer to a bowl.
  • Add the rest of the ingredients and combine thoroughly.
  • Transfer to a serving dish if serving cold.
    If serving warm, transfer to a oven proof serving dish.
  • bake at 350℉ for 18-20 minutes until bubbly. Remove from the oven.
  • Serve warm or cold dip with chips, sweet peppers, breads, or tortilla.