Poblano Artichoke Dip

My poblano artichoke baked dip is a guaranteed party hit! It’s deliciously creamy, cheesy, and spiced up with poblanos. Served with warm tortilla chips, your guests will devour it!

If you love hosting and are on the hunt for a new appetizer that is simply delicious …have I got a good one for ya!

My poblano artichoke poblano dip is for you! It’s creamy, cheesy, and brimming with one of my favorite chiles, the poblano. It’s so good that every time I make it, it’s the first appetizer to go.

My guests inhale it – that’s a sign of a winning recipe.

This recipe does not require roasting and peeling poblanos, which is the typical preparation method used in most recipes containing poblano peppers.

The poblanos will be sauteed along with onion, so need to roast and peel. For this recipe I removed the seeds, but you can keep the seed if you prefer a spicy dip.

Poblano Artichoke Dip Recipe Ingredients

• Artichoke hearts – You can’t make artichoke dip without them! For this recipe I used a canned artichoke. Drain well before adding to the food processor.
• Poblanos – For this recipe I used two medium-sized poblanos. I also topped the final dish with extra strips of sauteed poblanos, this is optional.
• Onion – onions and poblanos are a dynamic duo I knew I wanted to pair them in this dip.
• Garlic and butter 
• Cream cheese – blended with the artichoke cream cheese adds balance to the cheese.
• Mozzarella – its mild flavor doesn’t overpower the artichoke, while its high moisture content and superior melting quality create a smooth, creamy texture.

How to Make Poblano Artichoke Dip

Preheat the oven to 350 degrees F.

Liberally spray a 9-inch baking dish with cooking spray.

In a skillet over medium-high heat melt butter.

Add onion and poblano, sauté until translucent.

Add garlic, sauté an additional minute stirring frequently to avoid garlic burning.

Remove from heat, allow to cool.

To a food processor add artichoke hearts, cream cheese, mozzarella, and sour cream.

Process until smooth, and well blended.

Stir in onions, poblanos, garlic, salt, and pepper.

Spoon into baking dish, bake for 10-15 minutes.

Raise the temperature to broil. Broil for 2 minutes.

Top with poblano strips, optional. Serve with chips.

MORE DIPS RECIPE IDEAS: 

Slow Cooker Bean Dip

Tex-Mex Onion Dip

Spicy Bean Dip

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Poblano Artichoke Dip

Author: Vianney Rodriguez

Ingredients

• 2 tablespoons unsalted butter
• 1 cup chopped, onion
• 2 poblano peppers seeds removed and diced
• 1 garlic clove minced
• 1 (14-ounce) can artichoke hearts, drained
• 8 ounces, cream cheese, room temperature
• 1 cup shredded mozzarella
• 1/2 cup sour cream
• 1 teaspoon salt
• 2 teaspoons pepper
• Roasted poblano strips for serving, optional.

Instructions

1. Preheat the oven to 350 degrees F.
2. Liberally spray a 9-inch baking dish with cooking spray.
3. In a skillet over medium-high heat melt butter. Add onion and poblano, sauté until translucent. Add garlic, sauté an additional minute stirring frequently to avoid garlic burning. Remove from heat, allow to cool.
4. To a food processor add artichoke hearts, cream cheese, mozzarella, and sour cream. Process until smooth, and well blended. Stir in onions, poblanos, garlic, salt, and pepper.
5. Spoon into baking dish, bake for 10-15 minutes. Raise the temperature to broil. Broil for 2 minutes.
6. Top with poblano strips, optional. Serve with chips.

Recipe Notes

Serves 6