Vegan Roasted Poblano Corn Dip

This Vegan Roasted Poblano Corn Dip is the perfect game day snack. Deliciously creamy and slightly spicy - dig in with your fave chips!

Course Appetizer, Snack

Cuisine American, Mexican

Keyword dip, game day snacks

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 165

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.