Warm, cheesy artichoke dip
Warm, cheesy artichoke dip
Rating: (1 rated)
Recipe Yield: Total time: About 2 hours | Serves 32
6 medium fresh artichokes 1 poblano chile 1/2 cup freshly grated Parmigiano-Reggiano 1/2 cup grated Gruyere 1 cup mayonnaise 4 green onions, green part only, sliced

Step 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.

Step 2 Heat the oven to 325 degrees.

Step 3Roast 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.

Step 4Add 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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