Creamy Poblano Pepper Dip

Creamy Poblano Pepper Dip

Spice up your next party with our Creamy Poblano Pepper Dip. Featuring poblano peppers, jalapeños, limes, and more, it's the perfect blend of creamy goodness and smoky flavors. Your guests will keep coming back for more!


  • 3 Robinson Fresh Poblano Peppers
  • 1 Robinson Fresh Jalapeño
  • ½ yellow onion, halved
  • 1 ¼ fresh cilantro leaves
  • ½ cup crumbled goat cheese + additional for garnish
  • 2 tbsp extra-virgin olive oil or avocado oil
  • 4 tsp fresh lime juice
  • ½ tsp sea salt
  • ¼ cup full-fat Greek yogurt


  • Sliced bell peppers
  • Tortilla chips


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Arrange poblano peppers, jalapeño and onion on sheet; roast until peppers are charred and softened, about 25 minutes, flipping after 15 minutes.
  2. Place poblanos in a bowl and cover to steam. When cool, remove charred skin. If you prefer less heat, remove seeds and membrane. Halve jalapeño and remove seeds and membrane.
  3. In a food processor, purée poblanos, jalapeño, onion, cilantro, goat cheese, oil, lime juice and salt until almost smooth. Scrape sides of bowl. Add yogurt and pulse until combined.
  4. Transfer to a serving bowl. Garnish with additional goat cheese. Serve with optional accompaniments for dipping. Store leftovers in an airtight container in the refrigerator for up to 4 days.