If there’s one recipe that turns heads and gets devoured within minutes at every gathering, it’s this Roasted Poblano and Sausage Dip. Imagine a creamy, cheesy, and smoky combination with just the right amount of savory kick from sausage and roasted poblano peppers. It’s the type of appetizer that disappears so fast, you’ll wonder why you didn’t double the batch. This dish is perfect for everything from game days and holiday parties to casual weekends when you just want something indulgent yet easy to prepare.

Let me tell you—this dip holds a special place in my heart. I first made it for a family movie night, thinking it would be a small snack to nibble on. Spoiler alert: it became the highlight of the evening, with everyone raving about the roasted poblano peppers’ smoky depth and the sausage’s bold, meaty flavor. Now, it’s my go-to recipe for when I need a guaranteed hit. And the best part? It’s incredibly easy to whip up. Whether you’re hosting a big crowd or just craving something comforting, this dip is guaranteed to deliver.

Why You’ll Love This Roasted Poblano Dip Recipe

This Roasted Poblano and Sausage Dip isn’t just your average cheese dip. It’s bursting with layers of flavor and texture that’ll have you coming back for more. Here’s why it’s a must-make:

Incredible Flavor: Roasting the poblano peppers brings out their smoky, slightly sweet flavor, which pairs beautifully with the savory sausage and creamy cheese blend.
Perfect for Any Occasion: Whether it’s a casual hangout, a party, or a potluck, this dip fits right in. Plus, it’s super easy to transport if you’re bringing it to someone else’s home.
Easy to Make: With just a handful of ingredients and simple steps, you’ll have this dip ready in no time.
Crowd-Pleaser: From picky eaters to foodies, this dip wins everyone over. It’s rich, comforting, and loaded with cheesy goodness—who can say no to that?
Customizable: You can adjust the heat level, swap ingredients, or even make it vegetarian if needed.

Preparation Time and Servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6–8 as an appetizer

Calories per serving: 250
Protein: 8g
Carbs: 4g
Fat: 22g

Ingredients of the Roasted Poblano Dip

To make this creamy, cheesy masterpiece, you’ll need the following ingredients:

2 large poblano peppers – Roasted to bring out their smoky, sweet flavor.
½ lb bulk sausage – Cooked, crumbled, and drained. Any type works—turkey, chicken, or beef sausage for a halal version.
8 oz cream cheese – Softened for easy mixing. This forms the creamy base of the dip.
8 oz sour cream – Adds a tangy richness that balances the flavors.
½ cup mayonnaise – For extra creaminess.
¼ cup green onion – Chopped finely to add a fresh, slightly peppery kick.
¼ tsp garlic powder – A touch of savory seasoning.
1 pinch kosher salt – To enhance the flavors.
1½ cups cheddar-jack cheese blend – Divided into the dip and the topping for extra gooeyness.

Step-by-Step Instructions

Now that you’ve gathered your ingredients, let’s dive into how to make this irresistible dip. Trust me, it’s easier than you think!

Roast the Poblanos

Start by roasting the poblano peppers. This step is key to unlocking their smoky, slightly sweet flavor:

Preheat your broiler to high heat.
Place the poblano peppers on a baking sheet about 1 inch below the broiler. Let them char, turning every 5 minutes, until the skin is blackened and blistered on all sides (about 15 minutes total).
Once roasted, transfer the peppers to a resealable bag or cover them with a bowl to steam. This makes the skin easier to peel off.
After cooling for a few minutes, peel off the skin, remove the seeds, and chop the peppers finely. Set aside.

Prepare the Dip

This is where all the magic comes together:

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
Stir in the roasted poblano peppers, cooked sausage, chopped green onions, garlic powder, kosher salt, and 1 cup of the cheddar-jack cheese blend. Mix until everything is well combined.

Bake the Dip

Now it’s time to turn this mixture into bubbling, golden perfection:

Preheat your oven to 350°F (175°C).
Spread the dip mixture evenly into a 9-inch pie plate or a shallow baking dish.
Sprinkle the remaining ½ cup of cheddar-jack cheese over the top for a deliciously cheesy crust.
Bake for 15–20 minutes, or until the dip is heated through and the cheese on top is melted and bubbly.

Serve

Remove the dip from the oven and let it cool for a minute or two. Serve it hot with tortilla chips, corn chips, or even toasted baguette slices. For an extra pop of color, you can sprinkle some freshly chopped green onions or cilantro on top before serving.

Tips for Success

To make sure your Roasted Poblano and Sausage Dip turns out perfectly every time, here are a few pro tips:

Roast the peppers well: Don’t rush this step! The deeper the char, the more flavorful the dip will be.
Make it ahead: You can prepare the dip mixture ahead of time and refrigerate it until you’re ready to bake. This makes it super convenient for hosting.
For a smoother texture: If you prefer a smoother dip, pulse the roasted poblano peppers in a food processor before mixing them into the dip.
Adjust the spice level: Poblanos are generally mild, but you can add a diced jalapeño or a pinch of chili powder if you want more heat.
Toast your chips: Warm tortilla chips take this dip to the next level. A quick toast in the oven makes all the difference.

How to Store and Reheat this Roasted Poblano Dip

If you’re lucky enough to have leftovers (rare, but it happens), here’s how to store and reheat the dip:

Refrigerate: Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm the dip in the oven at 350°F until heated through. You can also microwave individual portions in 30-second intervals, stirring between each interval.
Freeze: This dip freezes well! Place it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Recipe Variations

One of the best things about this recipe is how customizable it is. Here are a few ideas to switch things up:

Vegetarian Option: Skip the sausage and add black beans, corn, or diced mushrooms for a meat-free version.
Gluten-Free: Use a gluten-free sausage and serve with gluten-free chips or veggies for dipping.
Cheese Swap: Try pepper jack cheese for an extra kick or Monterey Jack for a milder option.
Spicy Version: Add diced jalapeños, crushed red pepper flakes, or hot sauce to give the dip more heat.
Smoky Twist: Stir in a touch of smoked paprika or chipotle powder for a deeper smoky flavor.

Serving Suggestions

This dip is versatile enough to pair with a variety of sides and snacks. Here are a few serving ideas:

Tortilla or corn chips are the classic pairing, but pita chips, pretzels, or crackers work great too.
For a lighter option, serve with fresh veggie sticks like celery, carrots, or bell pepper slices.
Pair with a side of guacamole or salsa to add even more variety to your spread.

Final Thoughts

This Roasted Poblano and Sausage Dip is the ultimate crowd-pleaser. It’s rich, smoky, cheesy, and completely addictive. Whether you’re hosting friends for game day or whipping up a snack for yourself, this dip delivers on every level. Give it a try, and don’t be surprised when everyone asks for the recipe.

I’d love to see how your dip turns out! Snap a photo, share it on social media, and tag me so I can see your amazing creation. Enjoy!

Roasted Poblano and Sausage Dip Recipe | Easy and Creamy Party Appetizer

Author: Sarah Lawson
Total Time: 40 minutes
Yield: 6–8 servings 1x
Diet: Halal

Print Recipe

Description

This Roasted Poblano and Sausage Dip combines smoky roasted poblano peppers, savory sausage, cream cheese, sour cream, and cheddar-jack cheese for a rich and creamy appetizer. Perfect for parties, game days, or casual snacking, this dip is easy to make and bursting with flavor.

Ingredients

Scale

2 large poblano peppers (roasted and chopped)
½ lb bulk sausage (cooked and crumbled)
8 oz cream cheese (softened)
8 oz sour cream
½ cup mayonnaise
¼ cup green onion (chopped)
¼ tsp garlic powder
1 pinch kosher salt
1½ cups cheddar-jack cheese blend (divided)

Instructions

Preheat the broiler and roast poblano peppers until charred on all sides. Peel, seed, and chop them.
Mix cream cheese, sour cream, and mayonnaise in a bowl until smooth. Stir in roasted poblanos, sausage, green onion, garlic powder, salt, and 1 cup of cheese.
Spread the mixture into a baking dish, top with remaining cheese, and bake at 350°F for 15–20 minutes until bubbly.
Serve hot with chips, veggies, or crackers.

Notes

For a smoother dip, puree the roasted poblano peppers before adding them.
Make ahead by prepping the dip and refrigerating it until ready to bake.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Cuisine: American-Mexican Fusion