Poblano Artichoke Dip


  • 2 poblano peppers, halved and seeded
  • 1/4 cup (plus more for garnish) green onions, sliced
  • 1/4 cup (plus more for garnish) cilantro, chopped
  • 2 14 ounce cans artichoke hearts, drained and rinsed
  • 8 ounces sour cream
  • 3/4 cup shredded parmesan cheese
  • 1/2 cup mayo
  • 2 tablespoons flour


  1. Preheat oven to 425F. Place the peppers cut side down on a baking sheet lined with foil, roast for 25 minutes. You want them to be nice and charred. When done, wrap them in foil and let them rest for 15 minutes, then remove the skin and chop.
  2. Turn oven down to 350F.
  3. Lay the artichokes on a place and press with paper towels to remove as much excess water as possible. Then rough chop them, make sure to not make the pieces too small. 
  4. To a large bowl, mix flour and sour cream until well combined. Add artichokes, poblano peppers, green onions, cilantro, half of the parmesan cheese, and mayo. Mix together then transfer to a shallow baking dish and sprinkle with the rest of the parmesan cheese.
  5. Bake for 30 minutes or until the edges are lightly browned and the center is nice and melted.


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