Description
Roasted Poblano Brisket Dip is a smoky, flavorful dip made with tender shredded brisket, roasted poblano peppers, and a creamy cheese base, perfect for parties or as a game day snack.
Ingredients
Scale
- 1 lb cooked brisket, shredded
- 2 poblano peppers, roasted and diced
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1 tablespoon fresh cilantro, chopped
- Salt and pepper, to taste
- Fresh jalapeño slices (optional, for garnish)
Instructions
- Preheat your oven to 180°C (350°F).
- In a medium bowl, combine the cream cheese, shredded cheddar cheese, sour cream, mayonnaise, and milk. Stir until smooth and creamy.
- Add the shredded brisket, diced roasted poblano peppers, garlic powder, cumin, smoked paprika, and chopped cilantro. Mix everything together until well combined.
- Season with salt and pepper to taste.
- Transfer the mixture into a baking dish and spread it out evenly.
- Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden on top.
- Garnish with fresh jalapeño slices if desired, and serve hot with tortilla chips or sliced veggies.
Notes
- For extra heat, you can add more jalapeño or a pinch of cayenne pepper to the dip mixture.
- This dip can be made ahead and stored in the refrigerator for up to 2 days before baking. Just bake it when ready to serve.
- For a smoky twist, try adding a bit of chipotle chili powder or smoked gouda cheese to the mixture.
Nutrition
- Serving Size: 1/6 of the dip
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
Keywords: brisket dip, poblano dip, creamy dip, roasted poblano, cheesy brisket dip, game day snack