Roasted Poblano and Sausage Dip
Smoky, cheesy, and irresistibly savory, this Roasted Poblano and Sausage Dip is the kind of appetizer that steals the spotlight at any table.
The fire-roasted poblanos bring a subtle smokiness and mild heat, while the sausage adds hearty richness that makes every bite satisfying. Cream cheese, sour cream, and a blend of cheddar-jack melt into a luscious, bubbling base that’s both comforting and indulgent. Balanced with fresh green onions and just a hint of garlic, this dip is layered with flavors that unfold bite after bite.
Whether served at a game day gathering, family get-together, or casual night in, it’s the kind of warm, gooey dish that brings people closer around the bowl.
Why People Will Love This Roasted Poblano and Sausage Dip:
Smoky depth of flavor – Fire-roasted poblano peppers lend a subtle smokiness and gentle heat, creating a complex flavor base that feels both rustic and comforting.
Hearty and satisfying – The addition of savory sausage makes this dip substantial enough to feel like more than just a snack—it’s warm, filling, and deeply satisfying.
Creamy indulgence – The blend of cream cheese, sour cream, and mayonnaise creates a luscious, velvety texture that melts in your mouth with every bite.
Cheesy perfection – With layers of cheddar-jack baked into the dip and melted on top, every scoop delivers that gooey, irresistible pull of cheese.
Balanced and versatile – Fresh green onions brighten the richness, while a pinch of garlic and salt ties the flavors together, making it both indulgent and well-rounded.
Crowd-pleasing appeal – Served hot and bubbly with chips, it’s the kind of dish that instantly draws people in, perfect for game nights, parties, or family gatherings.
Key Ingredients:
Poblano peppers – Roasted until blistered and smoky, they bring a mild heat and earthy depth that sets this dip apart from ordinary cheesy appetizers.
Sausage – Savory, rich, and hearty, it provides the meaty backbone that makes this dip both comforting and satisfying.
Cream cheese – Soft and tangy, it forms the creamy foundation, giving the dip its luscious, velvety texture.
Sour cream and mayonnaise – A duo that balances richness with tang, ensuring every bite feels indulgent without being heavy.
Cheddar-jack cheese blend – Melty, gooey, and golden when baked, it crowns the dip with irresistible cheesy goodness.
Green onions and garlic – Fresh, aromatic accents that cut through the richness and add layers of brightness to the flavor profile.
Expert Tips:
Roast the poblanos properly – Place them close to the broiler flame and rotate frequently for even blistering. Letting them steam in a sealed bag or covered bowl not only loosens the skins but also intensifies their smoky flavor.
Choose the right sausage – Mild or spicy Italian sausage both work, but bulk country sausage gives a rustic depth. For a leaner option, use chicken or turkey sausage, but make sure it’s well-seasoned to keep the richness intact.
Balance the creamy base – The trio of cream cheese, sour cream, and mayonnaise creates indulgence, but too much can dull the flavor. Taste the mixture before baking and adjust with a little extra garlic, green onion, or even a squeeze of lime juice to brighten.
Cheese layering is key – Mixing part of the shredded cheese into the dip ensures gooey consistency throughout, while the topping layer gives a bubbly, golden crust that draws people in. Use freshly shredded cheese for the best melt.
Bake until bubbly, not dry – Keep an eye on the oven. The dip is done when the edges are bubbling and the top has a golden sheen. Overbaking can make the cheese greasy or the base too stiff.
Serve it hot – This dip shines when enjoyed warm straight from the oven. If serving at a party, keep it on a warming tray or slow cooker to maintain that gooey texture.
Roasted Poblano and Sausage Dip
Ingredients
Poblano peppers – 2 large
Smoky, mildly spicy peppers that add depth and a roasted flavor base to the dip.
Bulk sausage – ½ lb, cooked and crumbled, fat drained
Savory and hearty, it brings richness and meaty texture.
Cream cheese – 1 package (8 oz), softened
Provides creamy body and tangy balance for the dip.
Sour cream – 8 oz
Adds smoothness and a cool, slightly tangy flavor.
Mayonnaise – ½ cup
Contributes extra creaminess and richness to bind the ingredients.
Green onions – ¼ cup, finely chopped
Fresh, mild onion flavor that brightens the dip.
Garlic powder – ¼ teaspoon
A subtle hint of savory depth to enhance the other flavors.
Kosher salt – 1 pinch
Brings out and balances the overall taste.
Cheddar-jack cheese blend – 1 ½ cups, divided
Melty, cheesy goodness that gives the dip its gooey texture, with part mixed in and part melted on top.
Instructions
1. Roast the Peppers
Preheat the broiler to high.
Place the poblano peppers about 1 inch below the heating element.
Broil, turning every 5 minutes, until the skins are blistered and charred on all sides (about 15 minutes total).
2. Steam and Prepare the Peppers
Transfer the roasted peppers to a resealable plastic bag and close it to trap the steam.
Let them sit until cool enough to handle.
Peel away the skins, remove the seeds, and chop the peppers finely.
3. Make the Base
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.
Stir until the mixture is mostly smooth (a few small lumps are fine).
4. Add the Flavor Mix-ins
Fold in the chopped poblano peppers, cooked sausage, green onions, garlic powder, kosher salt, and 1 cup of the shredded cheddar-jack cheese.
Mix well to combine.
5. Assemble the Dip
Spread the mixture evenly into a 9-inch pie dish or baking dish.
Sprinkle the remaining ½ cup of cheese evenly on top.
6. Bake and Serve
Preheat the oven to 350°F (175°C).
Bake the dip for 15–20 minutes, or until heated through and the cheese topping is melted and bubbly.
Serve hot with tortilla chips, corn chips, or your favorite crunchy dippers.
Important Notes When Making Roasted Poblano and Sausage Dip:
Handling roasted poblanos – Always let them steam after roasting. This not only makes peeling easier but also deepens the smoky aroma. Skipping this step can leave tough, bitter skins in your dip.
Drain sausage fat well – Excess grease from sausage can make the dip oily instead of creamy. After browning, place the sausage on paper towels to absorb extra fat before mixing it in.
Consistency check before baking – The base should feel thick but scoopable. If it looks too dense, whisk in a splash of milk or extra sour cream. Too loose? Add a handful of shredded cheese to tighten it up.
Season with restraint – The sausage, poblanos, and cheese already carry plenty of flavor. Add salt lightly and taste as you go—over-seasoning can overwhelm the balance.
Serving temperature matters – This dip is best served hot and bubbly. If it cools down, it will firm up and lose its irresistible gooeyness. Gently reheat in the oven or microwave before serving again.
How To Enjoy Roasted Poblano and Sausage Dip After Cooking:
Serve it piping hot – This dip shines when it’s just out of the oven, bubbling and gooey. Place it on the table while still warm so guests get that first irresistible scoop with melted cheese strings.
Pair with the right dippers – Go beyond tortilla chips: serve with warm pita wedges, crunchy breadsticks, thick-cut potato chips, or fresh-cut vegetables like celery, carrots, or bell pepper strips for variety.
Balance with fresh sides – Since the dip is rich and hearty, pair it with lighter accompaniments like a crisp green salad, cucumber slices, or pickled jalapeños to refresh the palate between bites.
Turn it into a meal – Use leftovers creatively: spoon over baked potatoes, layer inside quesadillas, spread onto toasted baguette slices for crostini-style bites, or use as a topping for nachos.
Add a cooling contrast – Pair each serving with a dollop of sour cream, guacamole, or even a squeeze of lime juice. The acidity and freshness cut through the richness beautifully.
Drinks that match – A cold Mexican lager, crisp white wine (like Sauvignon Blanc), or sparkling water with lime pairs perfectly with the smoky, creamy dip.
Storage and reheating – Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and warm at 325°F (165°C) until heated through, or microwave in small portions. Stir before serving to revive its creaminess.
Nutrition Information
For Roasted Poblano and Sausage Dip (per serving, based on 10 servings):
Calories: 240 kcal | Total Fat: 20 g | Saturated Fat: 9 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 2 g | Cholesterol: 55 mg | Sodium: 510 mg (varies depending on sausage and cheese) | Total Carbohydrates: 5 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 10 g
Frequently Asked Questions:
Can I make this dip ahead of time?
Yes! You can fully assemble the dip up to 24 hours in advance. Cover and refrigerate, then bake just before serving. You may need to add 5–10 extra minutes to the baking time if baking straight from the fridge.
How spicy is this dip, and how can I adjust the heat?
Roasted poblanos provide a mild, smoky heat, but the spice level is subtle. To make it spicier, add diced jalapeños, hot sausage, or a pinch of cayenne. For a milder version, remove every seed and membrane from the poblanos before chopping.
What’s the best sausage to use for this recipe?
Mild or hot bulk pork sausage works great, but you can also use chorizo for a smoky kick, Italian sausage for a herby flavor, or even turkey sausage for a lighter option.
Can I freeze leftovers of this dip?
It’s not ideal to freeze because the cream cheese, sour cream, and mayonnaise may separate after thawing. For best results, enjoy fresh or refrigerate leftovers in an airtight container for up to 3 days, reheating gently in the oven or microwave.
What are some creative ways to serve this dip besides with chips?
You can spoon it over baked potatoes, spread it on toasted baguette slices, stuff it into tortillas for quick wraps, or use it as a topping for nachos. It also makes a fantastic filling for quesadillas.
How do I know when the poblano peppers are roasted enough?
The peppers are ready when their skins are blistered and charred on all sides. They should look blackened and wrinkled. Don’t worry—this char is what gives them their smoky flavor, and the skins will peel off easily after steaming.
Why do I need to steam the roasted poblanos in a bag before peeling?
Steaming the peppers in a sealed bag or covered bowl helps loosen the skins, making them easier to peel without tearing the flesh. It also keeps the peppers moist and tender.
Can I substitute fresh garlic instead of garlic powder?
Yes, but use it carefully. Minced fresh garlic can be added with the sausage for a more pronounced flavor, while garlic powder provides a milder, evenly distributed taste. If using fresh garlic, 1 small clove is enough to avoid overpowering the dip.
How do I prevent the dip from becoming greasy?
Be sure to drain all excess fat from the cooked sausage before mixing it into the dip. Using high-quality sausage and balancing it with the cream cheese and sour cream also ensures a creamy texture without pooling grease.
Why is the cheese divided into two portions in the recipe?
Mixing some of the cheese into the dip ensures melty richness throughout, while sprinkling the rest on top creates a golden, bubbly crust after baking. This layering gives the dip both creamy depth and irresistible presentation.