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.
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