Poblano Artichoke Dip Recipes
SPICY ARTICHOKE DIP
Steps:
- Melt the butter in a large skillet or saute pan over medium-high heat.
- Add the red onions, jalapenos and salt and cook until the onions are soft and translucent, 5 minutes.
- Add the artichokes and cook until starting to fall apart, 8 to 10 minutes.
- Reduce the heat to medium and add the cream cheese, stirring until melted.
- Add the sour cream and Jack cheese and mix until well combined.
- Transfer the dip to a warmer or slow cooker to hold for serving.
CARAMELIZED-POBLANO-CHILE-AND-ONION DIP
For an even smokier flavor, roast the poblano chiles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add onion, chiles, coriander, and 1 teaspoon salt. Saute, stirring occasionally, until onion and chiles are tender and caramelized, 25 to 30 minutes. Let cool completely.
- Stir together lime juice, cream cheese, and sour cream in a large bowl, using a rubber spatula, until smooth. Stir in onion mixture. Season with salt if necessary. Refrigerate at least 1 hour and up to 1 day. Sprinkle with cayenne. Serve with cut-up vegetables or chips.
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5/5 (4)Total Time 30 minsCategory Appetizer, DipCalories 231 per serving
- Preheat oven to 350 degrees. Grease or spray a 6 cup casserole dish.In a medium skillet over medium-high heat, melt butter. Add onions and diced peppers to the butter and saute for 5-7 minutes or until they start to brown. Once onions are translucent and slightly browned, remove from heat and set aside to cool.
- In a medium mixing bowl, combine chopped artichokes, cream cheese, mayo, garlic and seasonings, and mix. Then add the pepper and onion mixture and both kinds of cheese (reserve 1/4 cup of shredded Monterrey Jack for the top). Stir mixture until completely combined.
- Pour mixture in the prepared casserole dish and spread evenly. Top with remaining cheese and bake at 350 degrees for 20-25 minutes or until bubbly and golden brown. Serve warm with pork rinds, veggies or low carb crackers!
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Servings 8Total Time 35 minsCategory AppetizerCalories 289 per serving
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Servings 8Total Time 35 minsCategory AppetizerCalories 289 per serving
- In a medium skillet over medium-high heat, melt butter. Add onions and diced peppers to the butter and saute for 5-7 minutes or until they start to brown. Once onions are translucent and slightly browned, remove from heat and set aside to cool.
- In a medium mixing bowl, combine chopped artichokes, cream cheese, mayo, garlic and seasonings, and mix. Then add the pepper and onion mixture and both kinds of cheese (reserve 1/4 cup of shredded Monterrey Jack for the top). Stir mixture until completely combined.
- Pour mixture in the prepared casserole dish and spread evenly. Top with remaining cheese and bake at 350 degrees for 20-25 minutes or until bubbly and golden brown. Serve warm with pork rinds, veggies or low carb crackers!
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- To prepare the poblanos, use tongs to roast the skin of the whole poblanos over an open flame (like a gas stove top or hob), turning the peppers until the skin is blistered all over. Once blistered, place each poblano in a plastic bag, and let steam for 15 minutes.
- Use a dinner knife or similar to scrape off the charred skin of the peppers, then remove the stalk and seeds, and roughly chop.
- Add in the poblanos, and pulse a few times. Check for seasoning and add salt and pepper as necessary, then stir to mix. Transfer to a serving bowl.
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