Mexican Pepper Dip

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2018-07-10 04:37:49

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Saute the green onions and poblano pepper in the oil until tender, about 5 minutes over medium heat.

Add the cream cheese, sour cream, tomato, green chilies, jalapeno pepper and cumin to the green onion mixture. Stir to combine until mixed thoroughly combined. Stir in half of the cheese. Pour into a greased baking dish. Top with remaining cheese. Top with green onions.

Bake at 425 for 20 - 25 minutes until hot and bubbly. Top should be lightly browned. Garnish with fresh cilantro. Serve with chips or raw vegetables


2 tablespoons oil
2 green onions, minced (white and green parts)
1 poblano pepper, seeded and diced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly grated pepper
1 large tomato, diced and seeded
1 can (4 ounces) diced green chiles
1 jalapeno pepper, seeded and diced
1 package (8 ounces) cream cheese, cubed
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1 green onion for top of cheese chopped
Chopped fresh cilantro for garnish
Tortilla chips or raw vegetables for serving