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Warm, cheesy artichoke dip

Time 2 hours
Yields Serves 32
Warm, cheesy artichoke dip
1

Trim the artichokes and steam them until the hearts are tender, 30 to 40 minutes. Cool, then remove the leaves and hairy choke from each artichoke. Cut the hearts into a fine dice and place in a mixing bowl.

2

Heat the oven to 325 degrees.

3

Roast the poblano over a flame or under the broiler until the skin is evenly charred on all sides. Wrap in foil and cool, then remove the skin and seeds. Cut the flesh into a fine dice and add it to the artichokes.

4

Add the cheese, mayonnaise and green onions and mix well. Scrape the mixture into a shallow baking dish. Bake until the cheese is melted and bubbly, 25 to 30 minutes. Cool slightly before serving with tortilla chips, crackers or sliced baguette.


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