Poblano Artichoke Dip

Poblano Artichoke Dip is a condiment that serves 6. One serving contains 401 calories, 8g of protein, and 28g of fat. For $1.91 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is brought to you by Foodnetwork. Plenty of people made this recipe, and 2204 would say it hit the spot. Head to the store and pick up artichoke hearts, cream cheese, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes. The Super Bowl will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. If you like this recipe, take a look at these similar recipes: Mini Grilled Artichoke Hearts with Low Fat Spinach and Artichoke Dip, Poblano Cheese Dip, and Artichoke Dip – this tangy dip is hard to beat, but it is easy to make.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Watch how to make this recipe.

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

3. In a heavy saucepan, melt the butter.

4. Add the onion and cook until translucent, about 4 minutes.

5. Add the poblano rajas (strips) and saute for about 2 minutes.

6. Let cool.

7. Put the artichoke hearts, cream cheese, mozzarella, sour cream and mayonnaise in a food processor and process until smooth.

8. 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.

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.

Nutrition Information:

covered percent of daily need