Description
A flavorful and creamy roasted poblano brisket dip, combining tender shredded brisket with smoky roasted poblanos, creamy cheeses, and bold spices. This warm, cheesy dip is perfect for parties and game days, served with tortilla chips or crackers.
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 & 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
Other Ingredients
- 1 tbsp olive oil
- 1 tbsp fresh cilantro, chopped (optional for garnish)
- Tortilla chips or crackers, for serving
Instructions
- Roast the Poblanos: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for 15-20 minutes, turning occasionally, until their skins are charred and blistered. Remove from oven and cover them with a towel or plastic wrap to steam for 10 minutes.
- Prepare the Poblanos: Once cooled, peel off the charred skins, remove seeds and stems, and dice the roasted poblanos into small pieces.
- Mix the Dip Ingredients: In a large bowl, combine shredded brisket, diced roasted poblanos, softened cream cheese, sour cream, shredded cheddar and mozzarella cheeses, diced red onion, minced garlic, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper. Mix thoroughly until evenly combined.
- Assemble the Dip: Transfer the mixture into a greased 9×9-inch baking dish, smoothing the surface gently with a spatula.
- Bake the Dip: Bake in the preheated oven for 20-25 minutes until the dip is hot, bubbly, and the top is slightly golden.
- Serve: Remove from oven and let cool for a few minutes. Garnish with chopped fresh cilantro if desired. Serve warm with tortilla chips or crackers. Enjoy!
Notes
- Using leftover cooked brisket works perfectly and adds great flavor.
- To remove poblanos’ skin easily, steaming in a covered bowl after roasting is key.
- Adjust cayenne pepper according to your preferred spice level, or omit for a milder dip.
- For added depth, you can add a splash of lime juice or a pinch of smoked salt.
- This dip can be prepared ahead and refrigerated until ready to bake.
