Roasted Poblano Artichoke Dip

*2 tablespoons extra Light Olive Oil

*1/2 cup chopped Red Onion

*2 Large Poblano Peppers, Roasted centers removed, sliced and cut and diced large OR 1 to 2 cans (7 ounce) chopped Roasted Green Chile’s

*1 can (14 ounce) Quartered Artichoke Hearts, drained

*4 ounces Greek Yogurt Cream Cheese

*1 cup Grated Colby Jack Cheese, reserve 1/2 cup for topping

*1/2 cup Sour Cream or Plain Greek Yogurt

*2 tablespoon Mayonnaise

*1/4 cup Grated Parmesan Cheese, Romano and Asiago Cheese (Kraft) topping

*Pink Himalayan Sea Salt or SeaSalt and Fresh Ground Black Pepper, to taste

*Pam Cooking Spray

*I like using glass baking dish 7”x11”

*1 Loaf Baguette, sliced or Pita Chips, Crackers of your choice

See our Roasted Peppers for roasting peppers.

In a sauté pan, sauté the onions in olive oil on medium heat until translucent about 4 minutes.

In a medium mixing bowl add the cream cheese, 1 cup cheese, sour cream or Greek yogurt, mayonnaise, sea salt and pepper, stir until combined. Then add the roasted peppers, artichokes to the cream cheese mixture stirring again until evenly mixed.

Pour/spread dip mixture into greased/cooking sprayed baking dish and top with 1/2 cup Colby Jack cheese and 1/4 cup Parmesan cheese.

Bake in a preheated oven 350*F oven for 15 to 20 minutes or until cheese turns golden color.

Enjoy!

Lindy