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Sauces and Condiments, Vegetarian

Warm, cheesy artichoke dip

Warm, cheesy artichoke dip
Los Angeles Times

At all but the most archly ironic parties, classic creamy dips seem to have gone the way of pigs in a blanket. Salsa and guacamole are inescapable, and even hummus is more likely to turn up with the cocktail du ... Read more

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 1Trim 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 2Heat 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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