Warm, cheesy artichoke dip

Time 2 hours
Yields Serves 32
Warm, cheesy artichoke dip

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.


Heat the oven to 325 degrees.


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.


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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