Wednesday, November 6, 2019
Tex-Mex Poblano Artichoke Dip | Dinner instant pot, Dinner forone, fish Dinner, breakfast for Dinner, Dinner videos, Dinner party, Dinner for kids, simple Dinner, Dinner meals, fast Dinner, Dinner ona budget, whole 30 Dinner, clean eating Dinner, gluten free Dinner, Dinner salad, Dinner potatoes, salmon Dinner, Christmas Dinner, Dinner pork, seafood Dinner, #Dinnerchickenrecipes, #Dinnertablesettings, #Dinnerglutenfree, #Dinnerhealthy, #Dinnereasyrecipes, #Dinnerglutenfree, #Dinnerglutenfree,
Tex-Mex Poblano Artichoke Dip
Ingredients
- 1 14 oz can artichoke hearts drained & finely chopped
- 8 oz cream cheese softened
- 1/4 cup mayonnaise
- 1 large garlic clove grated
- 3/4 cup shredded Monterrey Jack divided
- 1/2 cup shredded Pepper Jack
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
- 1 cup diced poblano peppers about 2-3 peppers
- 1/3 cup diced onion
- 1/4 tsp paprika
- 1/8 tsp cumin
Instructions
- Frist Preheat oven to 350 degrees. Grease or spray a 6 cup casserole dish.
- In a medium skillet over medium-high heat, melt butter.
- Then Add onions and diced peppers to the butter and saute for 5-7 minutes or until they start to brown.
- Once onions are translucent and slightly browned, remove from heat and set aside to cool.
- Then In a medium mixing bowl, combine chopped artichokes, cream cheese, mayo, garlic and seasonings, and mix.
- Then add the pepper and onion mixture and both kinds of cheese (reserve 1/4 cup of shredded Monterrey Jack for the top).
- Stir mixture until completely combined.
- Then Pour mixture in the prepared casserole dish and spread evenly.
- Top with remaining cheese and bake at 350 degrees for 20-25 minutes or until bubbly and golden brown.
- Then Serve warm with pork rinds, veggies or low carb crackers!
- Enjoy It !
Recipes adapted from : lemonsforlulu.com