No-Fuss Creamy Poblano Dip

Roasted poblano peppers pureed with cheese and Greek yogurt make an easy, creamy dip. Turn up the heat with jalapeños.

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  • 3 poblano peppers 
  • 1 small jalapeño chile pepper
  • ½ yellow onion, halved 
  • 1¼ cups fresh cilantro leaves
  • ½ cup crumbled goat cheese + additional for garnish
  • 2 tbsp extra-virgin olive or avocado oil
  • 4 tsp fresh lime juice
  • ½ tsp sea salt
  • ¼ cup full-fat Greek yogurt
  • Optional for Dipping: Tortilla chips, whole-grain crackers, tomato wedges, blanched broccoli, zucchini rounds or roasted skin-on sweet potato wedges


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.

Nutrition Information

  • Serving Size 1/8 of recipe
  • Calories 69
  • Carbohydrate Content 3 g
  • Cholesterol Content 4 mg
  • Fat Content 6 g
  • Fiber Content 1 g
  • Protein Content 2.5 g
  • Saturated Fat Content 2 g
  • Sodium Content 158 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 0.5 g