Caramelized Onion, Poblano, and Tomato Cheese Dip
1 tablespoon olive oil
1 poblano pepper, diced
1 small onion, diced
2 cloves garlic, minced
1/2 cup tomato, diced
4 ounces cream cheese, softened
1/2 cup mayonnaise
1/4 cup Monterrey Jack cheese, shredded
1/4 cup sharp cheddar cheese, shredded
2 small tomatoes, sliced for topping
1/4 cup Monterrey Jack cheese, shredded for topping
In a heavy pan, heat the olive oil. Add the poblano pepper and onion. Cook over low heat until they start to caramelize. Add the garlic and tomato. Cook until soft. Don’t burn the garlic.
Remove from heat and add the cream cheese, mayonnaise, 1/4 cup of the Monterrey Jack cheese and the cheddar cheese. Stir until beginning to melt. Top with the tomato slices and the other 1/4 of Monterrey Jack cheese. Season with salt and pepper.
Preheat oven to low broil. Place pan under low-broil until the cheese is melty and bubbles.
Serve with crackers.