Description
Roasted Poblano Brisket Dip is a smoky, rich, and savory dip that combines tender, flavorful brisket with roasted poblano peppers, cheese, and spices. Perfect for serving at parties or as a hearty appetizer, this dip is sure to be a crowd favorite with its bold, smoky flavors and creamy texture. Serve it with tortilla chips, crackers, or fresh veggies for dipping.
Ingredients
Scale
- 1 lb cooked brisket, shredded (leftover brisket works great)
- 2 poblano peppers
- 1/2 cup cream cheese, softened
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup diced red onion
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional for extra heat)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp fresh cilantro, chopped (optional for garnish)
- Tortilla chips or crackers, for serving
Instructions
- Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for 15-20 minutes, turning occasionally, until the skins are charred and blistered. Remove the peppers from the oven and place them in a bowl, covering with a towel or plastic wrap to steam for 10 minutes.
- Once the poblanos are cool enough to handle, peel off the skin, remove the seeds and stems, and dice the peppers.
- In a large bowl, combine the shredded brisket, roasted poblano peppers, cream cheese, sour cream, cheddar cheese, mozzarella cheese, diced red onion, minced garlic, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper. Mix everything together until well combined.
- Transfer the mixture to a greased 9×9-inch baking dish or similar oven-safe dish. Smooth the top with a spatula.
- Bake the dip in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly and the top is slightly golden.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired. Serve with tortilla chips or crackers for dipping. Enjoy!
Notes
- If you don’t have brisket, you can substitute with cooked pulled pork, shredded rotisserie chicken, or even ground beef.
- For a spicier dip, you can add more poblano peppers or a few dashes of hot sauce to the mixture.
- This dip can be made ahead and stored in the refrigerator for up to 2 days. Just reheat it in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Dip
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of the dip
- Calories: 280
- Sugar: 2g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg