Originally, this dip was going to be a mash-up of artichoke dip and crab dip. But when I went to the store to buy the ingredients to make it, I remembered we had a lone poblano pepper in the fridge.
And there, in the middle of the produce section, I decided to switch up my idea, buy a few more poblano peppers and a jalapeno pepper. The new mash-up: crab dip with jalapeno poppers. It totally works with big crab flavor and a bit of spice.
♥ Related: Jalapeno Popper Macaroni & Cheese
We brought this party-friendly appetizer to my buddy Zelda’s 6th birthday party and had lots leftover because, as you’d imagine, kids would rather eat Cheetos and cake than crab dip.
Tonight, we repurposed the leftovers into crab melts on freshly baked white bread. This turned out to be an awesome use of left-over. 10/10: would melt again.
Poblano Crab Dip
- 8 oz cream cheese (block not whipped) softened
- 3 poblano peppers roasted and diced
- 1 jalapeno pepper seeded and minced
- 2 cloves garlic minced
- 3 green onions sliced thin
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tsp Old Bay seasoning
- 4 oz cheddar cheese grated
- 16 oz cold packed crab meat
- 1 pint grape tomatoes diced
- Preheat over to 375 degrees.
- Using a hand mixer, mix the cream cheese until it’s light and fluffy and easy to stir. Stir in the poblano peppers, jalapeno pepper, garlic cloves, green onions, sour cream, mayonnaise, Old Bay, and cheddar cheese. Gently fold in the crab meat until it’s evenly distributed.
- Spread the crab mixture evenly in an 8×8 glass baking dish. Bake for 30 minutes until the dip is hot and bubbly. Top with diced tomatoes. And serve with tortilla chips.
- Regarding the crab meat, I like to use the cold-packed crab that you can find in the grocery store refrigerated section. In this recipe, I used two types (8 oz. of each): special and claw meat.
- You can use a few methods to roast the poblano peppers:
- Stove top: place peppers directly on the grate of your gas stove top. Turn the burner on to high. Let the peppers roast and turn as the skin turns black. Once all sides are charred, place into a glass or metal bowl covered with plastic wrap until cool enough to peel and remove the seeds.
- Oven: turn the oven on to a very high temperature (425-450) and place peppers on a lightly greased cookie sheet. Roast checking often and turning peppers as they char. Once all sides are charred, place into a glass or metal bowl covered with plastic wrap until cool enough to peel and remove the seeds.
- Broiler: turn your oven’s broiler to high and place the rack as close to the broiler as possible. Place peppers on a lightly greased cookie sheet. Broil checking often and turning peppers as they char. Once all sides are charred, place into a glass or metal bowl covered with plastic wrap until cool enough to peel and remove the seeds.