Artichoke-Chile Dip

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Heat Scale
Submit Recipe


1 (14 oz.) can artichoke hearts, drained, chopped
1 roasted poblano chile, peeled, rinsed, seeded, and chopped
1 cup grated Parmesan cheese
1 cup mayonnaise
tortilla chips and bread sticks


Combine the chopped artichoke hearts, chopped roasted chile, cheese, and mayonnaise. Turn the mixture into an 8″ round baking dish. Bake in a 350F oven about 20 minutes or until heated through. Serve the dip, warm, with tortilla chips and bread sticks.

Makes about 2-2/3 cups.

Recipe from