Roasted Chile and Artichoke Dip

Prep 15 mins   Cook 15 mins   Eat 30 mins

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.

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 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.

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.

In our Autumn Table cooking class, LeeAnn and Teresa made two gratins of the 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!

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5 from 1 vote

Roasted Chile & Artichoke Dip

I developed this recipe during Hatch chile season. You can substitute Anaheim chiles as well. I've used two chiles which adds a real punch. Make it with one if you or your group are chile wimps. Serve with tortilla chips. You can place the tortilla chips on a tray in the oven for 5 minutes to warm them up. This also makes them crisper if your bag of chips had been previously opened.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: Southwestern

Servings: 6

Calories: 332kcal

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

Calories: 332kcal

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