Prep 15 mins Cook 15 mins Eat 30 mins
Roasted Chile and Artichoke Dip
It’s football season and this Roasted Chile and Artichoke Dip is the perfect treat to serve when guests arrive hungry. This appetizer will WOW your guests and wake up their taste buds. The roasted chiles in this artichoke dip are what make this dish special. You can roast them just prior to making the dip, roast them in advance or take some pre-roasted chiles out of your freezer. I’ve done all of the above and there is no compromise in flavor. Click here to learn how to roast chiles.
Fresh roasted Hatch chiles after steaming in a plastic bag.
I developed this recipe during the August-September Hatch chile season, when I was able to stash away some mild roasted Hatch chiles from Hatch, New Mexico in my freezer, but you can make it all year long with its cousin, the Anaheim chile. This New Mexico chile was brought to Anaheim, California in 1897 by Emilio Ortega, and yes, Ortega canned chiles are fire roasted Anaheims. So the city, made famous by The Magic Kingdom plays another important role in food history. The Scoville Scale measures heat units and Anaheims weigh in at 1000 – 1500, while Hatch range from 250 – 30,000. (I used the mild ones.) The heat in a chile depends on a lot of factors like climate, water, etc. So like all cooking, you need to taste as you go to determine the heat you are dealing with. And use gloves to slice the chiles just to be safe.
Melissa’s now has steamed Artichoke Hearts and Hatch Chile Powder year round.
Melissa’s Produce gave me some steamed artichoke hearts and mild Hatch chile powder that I used with some frozen diced chiles, which cut my prep time to 5 minutes.
Mayo, cheddar and parmesan cheeses are mixed in.
Dice the chiles and artichoke hearts, then mix it up with some Hatch powder, cumin, mayonnaise, parmesan and my favorite Irish cheddar – Kerrygold Dubliner cheese.
LeeAnn and Teresa pose before everyone dives into the Roasted Chile and Artichoke Dip
In our Autumn Table cooking class, LeeAnn and Teresa made two gratins of the Chile and Artichoke Dip.
Two levels of heat filled these gratin dishes of Roasted Chile and Artichoke Dip
One had two chiles and the other contained only one. While the one with two had more kick, everyone agreed both were equally addictive. However, they didn’t have the kick of the first batch I made, which was the heat I was after, so go figure. Start with two chiles unless you think you are dealing with a real hottie.
This dish is irresistible. Once you make this Roasted Chile and Artichoke Dip for your troops, it will become your go-to dish for the Super Bowl and beyond. Enjoy!
Roasted Chile & Artichoke Dip
Ingredients
- 2 Hatch chiles or Anaheim chiles
- 1 14- ounce can artichoke hearts drained and chopped
- 1/4 cup mayonnaise
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/4 cup Cheddar cheese grated I used Kerrygold Dubliner
- 1 Tablespoon Parmesan cheese grated
- 10 ounces tortilla chips
Instructions
- Roast chiles on a barbecue or under a broiler until the skin is charred in most places. Place them in a plastic bag to steam, while you assemble the remaining ingredients.
- Chop the artichoke hearts into a 1/4″ dice. Place in a small bowl with the remaining ingredients.
- Rub or peel off the black spots on the chile. Remove the seed and stem pod. Chop into a 1/4″ dice. Add to bowl and stir all ingredients together.
- Pour mixture into a small baking dish or two ramekins. Bake at 400° for 15 minutes or until it is browned and bubbly. Serve with tortilla chips
Nutrition
Roasted Chile & Artichoke Dip
2 Hatch chiles (or Anaheim chiles)
1 14-ounce can artichoke hearts, drained and chopped
1/4 cup mayonnaise
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 cup Cheddar cheese grated (I used Kerrygold Dubliner)
1 Tablespoon Parmesan cheese grated
10 ounces tortilla chips
1. Roast chiles on a barbecue or under a broiler until the skin is charred in most places. Place them in a plastic bag to steam, while you assemble the remaining ingredients.
2. Chop the artichoke hearts into a 1/4″ dice. Place in a small bowl with the remaining ingredients.
3. Rub or peel off the black spots on the chile. Remove the seed and stem pod. Chop into a 1/4″ dice. Add to bowl and stir all ingredients together.
4. Pour mixture into a small baking dish or two ramekins. Bake at 400° for 15 minutes or until it is browned and bubbly. Serve with tortilla chips
Servings: 6 332 calories per serving
Oven Temperature: 400°F
It does sound good. It’s makers look so proud too. GREG
Patricia served this appetizer to my husband and I when we visited not long ago. I usually do not eat any type of dips but I was compelled to try it and I was very well pleased. It was amazing. Between the three of us we finished it off. Absolutely yummy. You have to try it! I look forward to other’s comments.
I was so glad to have Tim and you as my guests and have you back again soon Satise. There is never any of this dip left when you serve it!
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Never thought to combine chilis and artichokes! Miss you, Patricia!
Stella, Miss you too. We had so much fun in our Cooking Classes. This Roasted Chili and Artichoke Dip is a real winner. We did make it in one of our classes. You will love it. Enjoy!