Poblano Artichoke Dip

Total Time:
40 min
Prep:
10 min
Inactive:
5 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Nonstick cooking spray, for spraying the baking dish
  • 1 tablespoon unsalted butter
  • 1 cup chopped onion
  • 3 poblano peppers, charred, peeled, deveined, seeded and cut into strips (see Cook's Note)
  • One 14-ounce can artichoke hearts, drained
  • 4 ounces cream cheese
  • 1/2 cup shredded mozzarella
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • Salt and freshly ground black pepper
  • Chicharrones (pork cracklings) or pita chips, for serving
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F. Spray an 8-by-8-inch glass baking dish with cooking spray.

  • In a heavy saucepan, melt the butter. Add the onion and cook until translucent, about 4 minutes. Add the poblano rajas (strips) and saute for about 2 minutes. Let cool.

  • Put the artichoke hearts, cream cheese, mozzarella, sour cream and mayonnaise in a food processor and process until smooth. Add the onion-poblano mixture and pulse a couple times until combined, making sure to leave the mixture a little chunky. Season with salt and pepper.

  • Transfer the mixture to the prepared baking dish and bake until golden brown and melted, about 15 minutes.

  • Serve with chicharrones or pita chips.

Cook's Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Kitchen