This Fiesta Poblano Dip blends roasted poblano cream with corn, black beans, diced tomatoes with chilies, and cream cheese to make an easy, crowd-pleasing appetizer.
This Fiesta Poblano Dip is a simple, flavorful south-of-the-border style dip you can make in minutes—perfect for parties, game day, or casual gatherings.
What to Serve with This Dip
- Chips – Classic tortilla chips are my top pick and always pair well.
- Veggies – For a lighter option, serve with bell pepper strips, carrot sticks, or zucchini spears.
- Pita – Soft pita or pita chips are delicious with this dip.
- Crackers – Crunchy crackers make another great vehicle for scooping.
Other Variations for This Dip:
- Bell Peppers – Finely chopped bell peppers add crunch and sweetness.
- Onions – Raw or lightly sautéed onions bring extra savory flavor.
- Jalapeño – For heat, add fresh or pickled jalapeños to taste.
- Ranch Dressing – Stir in a little ranch or ranch seasoning for a tangy twist.
- Cayenne – Use cayenne pepper sparingly to add heat without changing the texture.
Ingredients for Fiesta Poblano Dip:
- Cream Cheese – 8 oz (one block), softened
- Sour Cream – 1/2 cup
- Herdez Roasted Poblano Salsa Cremosa – 1/2 cup (or another roasted poblano cream)
- Diced Tomatoes and Chilies – 1 can, drained (Rotel or similar)
- Black Beans – 1 can, drained and rinsed
- Corn – 1 can, drained and rinsed
Stored in an airtight container, the dip keeps for up to 3 days in the refrigerator, so you can make it ahead.
Let the cream cheese sit at room temperature for 30–60 minutes. If you need it faster, microwave in 5-second bursts until just softened.
Prepping the Cream Sauce
Place the softened cream cheese in a large mixing bowl. Add the sour cream, then the roasted poblano crema. Use a hand mixer or stand mixer and blend until smooth and well combined.
Finishing the Dip
Fold in the drained corn, rinsed black beans, and drained diced tomatoes with chilies using a spoon so the vegetables stay intact. Mix until evenly distributed.
Serve immediately or refrigerate until ready to serve. If chilled, remove from the refrigerator about 30 minutes before serving to soften slightly.
Tips for Fiesta Poblano Dip:
- Let the cream cheese soften for 30–60 minutes before mixing for a smooth base.
- Use a hand mixer or stand mixer to blend the cream cheese, sour cream, and poblano crema for the creamiest texture.
- Mix the corn, beans, and tomatoes by hand with a spoon to avoid mashing them.
- The dip firms up when chilled, so allow 30 minutes at room temperature before serving if refrigerated.
Want More Dip Recipes?
Try other easy favorites like Cheddar Bacon Ranch Dip, 7 Layer Taco Bean Dip, or Frito Chili Pie Dip. Check your appetizer recipe collection for more ideas.
Fiesta Poblano Dip
Ingredients
- 8 oz Cream cheese
- 1/2 cup Sour cream
- 1/2 cup Herdez Roasted Poblano Salsa Cremosa
- 1 can Corn drained and rinsed
- 1 can Black beans drained and rinsed
- 1 can Diced tomatoes with green chilies drained
Instructions
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Combine cream cheese, sour cream, and roasted poblano crema in a large bowl and beat with a hand mixer until smooth.
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Fold in the corn, black beans, and drained diced tomatoes with green chilies using a spoon so they remain intact.
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Serve immediately, or cover and refrigerate. If chilled, let sit at room temperature about 30 minutes before serving.
Notes
- Soften the cream cheese for 30–60 minutes before mixing for best texture.
- Use a hand or stand mixer to fully combine the cream base; a fork won’t get it fully smooth.
- Mix the vegetables by hand to avoid crushing them with a mixer.
- The dip firms when refrigerated—allow it to soften slightly before serving.
Nutrition
| Calories: 249kcal
| Carbohydrates: 23g
| Protein: 7g