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
Scale
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.
