20-Minute Low Carb Poblano and Artichoke Dip
Roasted poblano peppers blended with cream cheese, sour cream, and canned artichokes for a smooth, savory dip. Poblanos are charred over flame, steamed to loosen the skin, then combined with dairy and vegetables in a food processor. Seasoned with salt and pepper to taste.
Ingredients
Instructions
- 1
Roast poblano peppers over an open flame using tongs, turning until the skin is blistered all over.
- 2
Place each blistered poblano in a plastic bag and let steam for 15 minutes.
- 3
Scrape off the charred skin with a dinner knife, remove the stalk and seeds, and roughly chop.
- 4
Combine cream cheese, sour cream, and artichokes in a food processor.
- 5
Add poblanos and pulse a few times.
- 6
Check seasoning and add salt and pepper as needed, then stir to mix.
- 7
Transfer to a serving bowl.
Tips
If you don't have a gas flame, use a broiler or grill to blister the poblano skins.
The 15-minute steam is essential for loosening the charred skin and making it easier to remove.
Good to Know
Refrigerate in an airtight container for up to 3 days.
Make up to 1 day ahead. Reheat gently before serving if desired.
Serve chilled or at room temperature with tortilla chips, vegetables, or crackers.
Common Mistakes
Don't skip the steaming step to avoid difficult skin removal.
Substitutions
Dairy-Free Swaps
General Alternatives
milder heat
requires cooking time