Poblano Artichoke Dip Recipes

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POBLANO ARTICHOKE DIP



Poblano Artichoke Dip image

Provided by Marcela Valladolid

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.

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