If you are on the lookout for a dish that pairs smoky, tender beef with the bright, slightly spicy flavor of roasted peppers, then this Roasted Poblano Brisket Dip Recipe will become your new favorite go-to. It’s creamy, cheesy, and bursting with bold southwestern flavors that make every bite irresistible. Perfect for game days, casual gatherings, or simply a cozy night in, this dip transforms simple ingredients into a luscious, soul-satisfying appetizer.
Ingredients You’ll Need
The beauty of this Roasted Poblano Brisket Dip Recipe lies in its straightforward ingredients that come together so beautifully. Each component plays a distinct role—whether it’s the smoky heat from the poblanos, the richness of cheeses, or the savory punch of brisket, every item adds delicious layers.
- 1 lb cooked brisket, shredded: Leftover brisket works wonders and adds incredible depth of flavor.
- 2 poblano peppers: Roasted to perfection for that iconic smoky, earthy bite.
- 1/2 cup cream cheese, softened: Creates a smooth, creamy base that blends all the flavors.
- 1 cup sour cream: Adds tang and moisture, balancing richness.
- 1/2 cup shredded cheddar cheese: Sharpness with a melt-in-your-mouth texture.
- 1/2 cup shredded mozzarella cheese: For gooey, stretchy goodness that invites you to dig in.
- 1/4 cup diced red onion: Brings freshness and a subtle crunch.
- 2 cloves garlic, minced: Adds aromatic warmth and depth.
- 1/2 tsp smoked paprika: Amplifies smokiness with a gentle spice.
- 1/2 tsp cumin: Earthy undertones that elevate southwestern flair.
- 1/4 tsp cayenne pepper (optional): For those who love their dip with a little extra kick.
- 1/2 tsp salt: Essential for enhancing every flavor.
- 1/4 tsp black pepper: Adds a little heat and balance.
- 1 tbsp olive oil: For roasting and adding a silky finish.
- 1 tbsp fresh cilantro, chopped (optional garnish): A fresh herbal contrast to the richness.
- Tortilla chips or crackers: Perfect vehicles to scoop up this glorious dip.
How to Make Roasted Poblano Brisket Dip Recipe
Step 1: Roast the Poblanos
First things first: preheat your oven to 400°F (200°C). Lay your poblano peppers on a baking sheet and roast them for about 15-20 minutes, turning them every few minutes until their skins are deliciously charred and blistered. The roasting process develops that signature smoky flavor and makes peeling easy. After roasting, tuck the peppers into a bowl and cover with a towel or plastic wrap to steam for 10 minutes; this softens the skins so they slip right off.
Step 2: Prepare the Peppers
Once your poblanos are cool enough to handle, gently peel off the charred skin — no need to be perfect here, but remove as much as you can. Then, remove the seeds and stems to avoid any unwanted bitterness or extra heat. Dice the peppers evenly so they distribute beautifully throughout the dip.
Step 3: Mix the Dip Ingredients
Time to bring the magic together. In a large mixing bowl, combine your shredded brisket, roasted poblano pieces, cream cheese, sour cream, cheddar, mozzarella, diced red onion, and garlic. Sprinkle in the smoked paprika, cumin, cayenne pepper if you want that extra zing, salt, and black pepper. Stir gently but thoroughly, making sure every ingredient is well incorporated. You want that mixture creamy, cheesy, and packed with bursts of flavor in every bite.
Step 4: Transfer and Smooth
Grab a 9×9-inch baking dish and give it a quick grease with olive oil or cooking spray to prevent sticking. Pour your dip mixture in and spread it out evenly with a spatula, smoothing the surface for an even bake and an inviting look.
Step 5: Bake Until Bubbly
Slide the dish into your preheated oven and bake for 20 to 25 minutes. Watch for the dip to bubble up hot and the top layer to turn a gorgeous golden color. That’s your signal that those flavors have fully melded and the cheese is perfectly melted.
Step 6: Garnish and Serve
Once out of the oven, let the dip cool just a bit—it will be molten hot and easier to scoop when slightly set. Sprinkle chopped fresh cilantro on top for a pop of color and fresh flavor. Serve it alongside crunchy tortilla chips or your favorite crackers and get ready for compliments!
How to Serve Roasted Poblano Brisket Dip Recipe
Garnishes
Add a vibrant finishing touch by sprinkling chopped cilantro or even a little extra shredded cheese right before serving. For a bit more texture, you could scatter some toasted pepitas or a few sliced green onions. These simple touches elevate the dip visually and flavor-wise.
Side Dishes
This dip pairs wonderfully with corn chips or sturdy crackers to stand up to the creamy texture. For a fuller spread, serve it alongside fresh-cut veggies like bell pepper strips, celery sticks, or cucumber slices. A light, crisp salad or some seasoned rice complements the hearty, cheesy dip perfectly.
Creative Ways to Present
Looking to wow your guests? Serve the dip in a hollowed-out rustic bread boule, or fill mini bell peppers with the mixture for bite-sized indulgences. Another fun idea is to layer the dip in clear glass jars or cups with alternating layers of brisket and cheese for a portable party snack.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Poblano Brisket Dip Recipe should be transferred to an airtight container and stored in the refrigerator. It will keep well for up to 3 days, and actually tastes even better after the flavors have had time to marry overnight.
Freezing
If you want to freeze this dip, cool it completely and place it in a freezer-safe container. It will keep for up to 2 months frozen. When ready to eat, thaw the dip overnight in the refrigerator before reheating gently.
Reheating
To reheat, place the dip in an oven-safe dish and warm at 350°F (175°C) until heated through and bubbly, about 15-20 minutes. You can also microwave individual servings, stirring occasionally for even warmth. Be careful not to overheat so the dip stays creamy.
FAQs
Can I use a different type of meat instead of brisket?
Absolutely! While brisket offers a fantastic smoky richness, shredded chicken or ground beef can be great alternatives if you want to mix things up.
How spicy is this dip?
The heat level is mild to medium but fully customizable. You can omit the cayenne pepper for a gentler flavor or add more for a fiery kick.
Can I make this dip vegan or dairy-free?
This recipe is naturally rich in dairy, but you can substitute cream cheese and sour cream with plant-based alternatives and choose vegan cheeses to make it dairy-free. Just keep in mind the flavor and texture will shift slightly.
Is it okay to use canned or jarred roasted poblanos?
Fresh roasted poblanos are preferred for the best smoky flavor and texture, but in a pinch, you can use jarred roasted poblano peppers—just drain them well before use.
What’s the best way to serve this dip for a party?
Serve it warm with a large variety of chips, crackers, and veggies, alongside some refreshing drinks. Presenting it in a communal dip bowl encourages sharing and makes it easy for guests to scoop as they please.
Final Thoughts
This Roasted Poblano Brisket Dip Recipe is one of those dishes that’s both comforting and festive, bringing people together with every cheesy, smoky bite. It’s incredibly easy to prepare but feels like something special, perfect for whenever you want to impress friends or treat yourself. Give it a try—you might just find your new favorite dip!
Print
Roasted Poblano Brisket Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Description
This Roasted Poblano Brisket Dip is a flavorful, cheesy appetizer perfect for parties or a cozy snack. Featuring tender shredded brisket blended with smoky roasted poblano peppers and a creamy cheese blend, this baked dip combines smoky, spicy, and savory notes. Serve it hot with tortilla chips or crackers for a crowd-pleasing treat.
Ingredients
Main Ingredients
- 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
Spices and Seasonings
- 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
Garnish and Serving
- 1 tbsp fresh cilantro, chopped (optional for garnish)
- Tortilla chips or crackers, for serving
Instructions
- Roast Poblanos: 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.
- Prepare Peppers: Once the poblanos are cool enough to handle, peel off the skin, remove the seeds and stems, and dice the peppers.
- Mix Dip Ingredients: 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 to Baking Dish: Transfer the mixture to a greased 9×9-inch baking dish or similar oven-safe dish. Smooth the top with a spatula.
- Bake Dip: 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.
- Serve: 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
- Leftover brisket works perfectly, making this a great recipe for using up meat the next day.
- For extra heat, include the optional cayenne pepper or add diced jalapeños.
- Make sure to steam the roasted poblanos to loosen the skins for easy peeling.
- This dip can be prepared ahead of time and baked just before serving.
- Use a sharp knife to finely dice the poblano to distribute the flavor evenly.
