Poblano Artichoke Dip

  • Yield : 4 to 6 servings
  • Cook Time : 20m
  • Ready In : 40m
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  • 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


Step 1

Preheat the oven to 350 degrees F. Spray an 8-by-8-inch glass baking dish with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

Serve with chicharrones or pita chips.

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