Roasted Green Chile Artichoke Dip

Well, if artichoke dip wasn’t addictive enough, wait till you try it with the smoky kick of green chiles added to it!  At all of my get-together’s, I always like to have an assortment of goodies out, including an ooey, gooey cheese dip.  Now most can be heavy and bland, but this version will definitely spice up your party!

Another great and yummy idea for this dip, is you can use it to stuff chicken breast prior to baking or use it as a spread for a juicy hamburger!  Oh man…drooling!

*I realize that I used both canned AND fresh chiles in this dish.  Reason being, is I like the textural difference and flavor of both.  The canned gives off a good tang and the fresh add a smokiness to the dish.  However, feel free to use all fresh (so 2-3 peppers) or 1-2 cans of your favorite chiles…and I also like a bit of heat, so I added the jalapeno.  If you are more of the mild eating type, then simply omit!

The Starting Lineup

  • 1 (14oz) can/jar artichoke hearts in water, drained, rough chop
  • 1 (4oz) can green chile
  • 1 Anaheim or Hatch chile, roasted, peeled and chopped
  • 1 jalapeno, roasted, peeled and chopped 
  • 4oz cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup parmesan cheese, grated/shredded (NO “green can” please!)

Preheat oven to 325 degrees.  Drain the artichokes and pour onto a paper towel and gently pat dry.  After the fresh peppers have roasted, steam in a paper sack or plastic bag for 15 minutes to soften skin.  Peel off the blackened skin, scrape out the seeds and chop up.

Combine all of the above, prepared ingredients into a large bowl.  Stir to fully incorporate and then transfer to either an oven safe 8×8 casserole dish or pie plate (coated in nonstick) or an 8″ cast iron pan.

Place in the preheated oven for 25-30 minutes, until warmed though, hot and bubbly and golden brown on top!  I like to serve with tortilla or pita chips, baguette bread chunks, crostini or fresh cut veggies.

greenChileArtichokeDip

 

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