Roasted Chile and Artichoke Dip
An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.
Roasted Chile & Artichoke Dip
2 Anaheim chiles
1 14-ounce can artichoke hearts, drained and chopped
1/4 cup mayonnaise
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp salt
1/4 cup Cheddar cheese grated (I used Kerrygold Dubliner)
1 Tablespoon Parmesan cheese grated
10 ounces tortilla chips
1. Roast chiles on a barbecue or under a broiler until the skin is charred in most places. Place them in a plastic bag to steam, while you assemble the remaining ingredients.
2. Chop the artichoke hearts into a 1/4″ dice. Place in a small bowl with the remaining ingredients.
3. Rub or peel off the black spots on the chile. Remove the seed and stem pod. Chop into a 1/4″ dice. Add to bowl and stir all ingredients together.
4. Pour mixture into a small baking dish or two ramekins. Bake at 400° for 15 minutes or until it is browned and bubbly. Serve with tortilla chips
Servings: 6 332 calories per serving
Oven Temperature: 400°F