Poblano Artichoke Dip
Ingredients
- 1 - 2 tbsp unsalted butter
- 1/2 unit white onion chopped
- 2 units Poblano peppers blistered, peeled, seeded, deveined and cut into small squares (see notes).
- 1 - 14 oz. can artichoke hearts chopped
- 1 - 8 oz. packet cream cheese softened
- 1/2 cup shredded Monterey Jack or Mozzarella cheese
- 1/2 cup Mexican or sour cream
- 2 tbsp mayonnaise
- Salt and freshly ground pepper to taste
- Pork rinds, tortilla chips and or Pita chips for serving
Instructions
- Preheat the oven to 350 degrees F. Grease a medium glass baking dish.
- In a large skillet, melt the butter and add the chopped onion, cooking until soft, about 4 minutes. Add the Poblano squares and saute for 1 - 2 more minutes.
- While the onion and Poblano mixture cools down a bit, mix in a large bowl the artichoke hearts, cream cheese, shredded cheese, cream and mayonnaise. Add the onion-Poblano mixture and mix well. Salt and pepper to taste.
- Transfer the mixture to the greased baking dish and bake until melted and golden brown at the edges, 20 - 25 minutes, depending on your oven.
- Serve with tortilla chips, pork rinds (chicharrones) or pita chips.
Notes
To blister the Poblanos: Wash the peppers under running water. If you have a gas stove top, place the Poblanos directly on the low flame, turning often with tongs until all the skin has evenly blistered.
If you don't have a gas stove top, heat up a cast iron skillet. Once it's very hot, place the Poblanos in it and turn them often with tongs to achieve an even blistering.
Whatever method you use, make sure you are not burning the Poblano flesh, but only blistering the skin.
Once blistered, transfer the Poblanos to a plastic bag, close it tightly and let them "sweat" for half an hour. Then peel, devein and remove the seeds. Cut into thin strips and then into small squares.