Roasted Chilies and Cheese Dip

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It is that time of year when there are parties to throw or attend especially hors d’ oeuvre parties. Need something quick and easy but a real hit? Here’s your dip. And if you use vegan cream cheese, cheddar cheese, and Parmesan cheese everyone at the party be they omnivores, flexitarians, vegetarians, or vegans can indulge. It tastes great too!


I love seeing all those yummy dip recipes made with cream cheese until I realize what is in commercial cream cheese. Unfortunately, like most processed foods the additives are show stoppers. Pureed cottage cheese is an acceptable substitute for cream cheese. The vegan cream cheese used here is made of organic cashews, coconut cream, sea salt, seaweed, and vegetable juice. It is very creamy and tasty too. A must try, you may never go back to commercial cream cheese.

8 servings

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2 large poblano chilies

1 package (8 ounces) vegan cream cheese, softened

½ cup mayonnaise or vegan mayonnaise

¾ cup finely grated extra sharp cheddar cheese or vegan cheddar cheese

¼ cup Parmigiano-Reggiano cheese or vegan Parmesan cheese

1 can (4 ounces) chopped green chilies

1 small red Serrano chili, minced (optional)

1 jalapeño chili, thinly sliced for a garnish


1.     Heat a comal or cast-iron griddle over medium-high heat until smoky hot. Char every side of the poblano chili possible until blistered all over. May need to hold the chili with metal tongs directly over the flames to blister the cracks and crevices of the chili. Place in a bowl and seal with plastic wrap or a tight-fitting lid. Let them sit steaming for at least twenty minutes. Discard the blistered peel, stems, seeds, and veins. Chop the flesh.

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2.     In a large bowl, beat the cream cheese, mayonnaise, both cheeses, and all the chilies together. Taste, Think, Transform with salt and/or more chilies to taste. Serve with tortilla chips, preferably organic. Garnish with sliced jalapeño and serve with tortilla chips for dipping.