Vegan Roasted Poblano Corn Dip
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This Vegan Roasted Poblano Corn Dip is the perfect game day snack. Deliciously creamy and slightly spicy – dig in with your fave chips!
We’re just about a week away from the Super Bowl and whether you’re going to watch the game or not, there is always room for a tasty dip and chips. Am I right??? This dip has a smoky flavor from the charred poblano, creaminess from the vegan cream cheese and sweetness from the corn. It is an all around delicious appetizer!
How to roast the poblano & jalapeño
Roasting the peppers for this dip is easier than you think. Just throw them on a baking sheet and place them under the broiler for 10 minutes – flipping halfway. They are going to get this charred outer layer. That’s where all the smoky flavor comes from.
Once they are out of the oven, cover them for 5 minutes, so they can steam. Then let them cool until you can handle them easily. Peel off the skin and pull out the stem. That’s it. If you are super sensitive to heat, you can also remove the seeds, but I didn’t find this to be overly spicy, so I left them in.
How to assemble Vegan Roasted Poblano Corn Dip
Once your peppers are roasted, add them to a food processor with garlic, lime juice, cooked onions, smoked paprika and a little olive oil. Blend everything together – doesn’t need to be perfectly smooth – then transfer it all to a bowl. This stuff is a flavor bomb, and is the base for the dip.
Now you’re going to add vegan cream cheese, vegan yogurt, cilantro and corn. Give it all a mix, and taste to make sure you don’t need any extra salt. Then, transfer it to a baking dish and cook in the oven until hot and bubbly.
How to serve Vegan Roasted Poblano Corn Dip
Once you get the dip out of the oven top it with some cilantro and serve it up with your favorite chips. I decided to go with potato chips, but you could also go with tortilla chips or even warm pita bread.
I’m telling you this dip is beyond addicting and will be your new go-to party appetizer!
Need more recipe inspo? Check these out:
Vegan Roasted Poblano Corn Dip
Ingredients
Instructions
- Place the poblano and jalapeño on a baking sheet. Turn the oven to broil and cook on the top rack for 10 minutes – flipping halfway. You want both sides to char. Remove from the oven and cover with a clean kitchen towel for 5 minutes (to steam). Remove the towel and allow the peppers to cool for 5 minutes. Remove the skins and the stems then roughly chop them.*
- While the peppers are cooking, heat 1 tbsp of olive oil in a pan over medium heat. Add the onion, cumin, oregano, salt & pepper. Cook for 5 minutes or until the onions start to soften. Set aside to cool.
- Preheat the oven to 425 degrees.
- To a food processor add the poblano, jalapeño, onions, garlic, smoked paprika, lime juice and remaining olive oil. Blend until everything is combined.
- To a bowl add the poblano mixture, cream cheese, yogurt, cilantro and corn. Mix until combined. Taste and adjust the seasoning as needed.
- Transfer the dip to a baking dish and cook in the oven until hot and bubbly – 15-20 minutes. For a crispy top, turn the oven to broil for the last couple minutes of cooking.
- Remove from the oven, top with cilantro and serve with your favorite chips.
Video
Notes
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If you make any of these recipes be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
This dip is fantastic! I have made it a couple of times. The second time I used canned corn and put it in my salad spinner to remove the excess water. I know this is a vegan recipe but I made it because I needed a lactose free dip option for a party. The leftovers were used in scrambled eggs the next day. Wow!!!
Thank you for sharing!
Ohhhhh…love the idea of mixing this with vegan eggs or tofu!
This was awesome!! I made it for a Labor Day potluck. I loved the smokiness and mild spiciness. Thanks!!
Btw – I couldn’t find plain vegan yogurt at my store (and didn’t feel like going somewhere else for it) so I subbed in vegan sour cream – it worked great!
Best dip ever!!!!!!
Yayyyyyy! Thanks so much!!!
I was looking for ideas of dishes to bring to a work potluck and stumbled upon this amazing sounding dip! I’m curious if this could be made the night before, not baked, and just put in a slow cooker to heat up until the party starts?
Sounds like a great idea! It should definitely work!
Sooooo good l!
Thanks Deedee!
Do you have any suggestions as to why it was so watery? I followed the instructions and even baked it extra long since the cheese wouldn’t melt for awhile but it’s still so watery. It has good flavor but I can’t keep anything on the chip. I would like to try to make it again
Just made this right now for Superbowl Sunday. This is LEGIT. Creamy, smoky, slightly spicy, super flavorful. Absolutely delicious. Thank you!!!
Woo who! So glad you liked it!
So excited to make this! What other pan can I use if I don’t have a cast iron? How far in advance can it be made? Thank you!
Also, thank you for the air fryer recommendation you gave to my sister for my Christmas gift. I’m loving it! Didn’t know I needed it in my life.
Any baking dish will work!
And so glad you are enjoying your air fryer! I didn’t think I would use mine as much as I do.
I can’t wait to make this for Super Bowl. What size cast iron is that? I only have a bigger one and would love one like that for dips. 🙂
It’s pretty small – I think 5″. But a bigger one will work just fine. You will probably just want to adjust the baking time since it will be in a thinner layer!
Hiiiiiiiii!
This looks amazingggggg!!! Would you mind sharing which brand vegan yogurt is your favorite for this dip???
Thanks so much!!! =)
I really like the Kite Hill unsweetened – the greek version is extra creamy, but the regular is good too!