Poblano Artichoke Dip Recipe

Name: Poblano Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 350 degrees F. Spray an 8-by-8-inch glass baking dish with cooking spray.
2
In a heavy saucepan, melt the butter.
3
Add the onion and cook until translucent, about 4 minutes.
4
Add the poblano rajas (strips) and saute for about 2 minutes.
5
Let cool.
6
Put the artichoke hearts, cream cheese, mozzarella, sour cream and mayonnaise in a food processor and process until smooth.
7
Add the onion-poblano mixture and pulse a couple times until combined, making sure to leave the mixture a little chunky.
8
Season with salt and pepper.
9
Transfer the mixture to the prepared baking dish and bake until golden brown and melted, about 15 minutes.
10
Serve with chicharrones or pita chips.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Poblano Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Poblano Artichoke Dip

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