Get the Roasted Poblano Bacon Spin Dip Recipe
Poblano pepper is hot right now. Roast poblanos and add them to your dip. Everything is better with bacon, right? Try that version. Then put a twist on traditional spinach and artichoke dip with poblano peppers and bacon. Get more Dip Ideas in Appetizer Dips: I Dip, You Dip, We Dip
Roasted Poblano Bacon Spin Dip
Author: Pizza Today
Recipe type: appetizer
Ingredients
- ¼ cup olive oil
- 2 tablespoons unsalted butter
- ¾ cup diced white or yellow onion
- 1-1/2 tablespoons minced garlic
- ½ cup all-purpose flour
- 1-1/2 cups chicken stock
- 1-1/2 cups heavy cream
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
- 1-1/2 tablespoons freshly squeezed lemon juice
- 1 teaspoon sugar
- ¾ cup sour cream
- 12 ounces frozen spinach, defrosted, drained well and chopped
- 6 ounces canned artichoke bottoms, drained & cut into ⅛-inch slices
- 2 large Poblano peppers
- 8 strips thick-cut bacon, crumbled
- 1 cup finely shredded Monterey Jack cheese
- ¾ teaspoon hot sauce
Instructions
- Preheat oven to 425 F. Cut poblanos in half lengthwise and remove seeds.
- Place on baking sheet and drizzle with olive oil and a pinch of salt.
- Roast until tender and charred. Set aside. Once cooled, chop peppers in to ¼-inch strips.
- In a large saucepan, warm olive oil and butter over medium heat.
- Add onion, stirring occasionally, then garlic and cook for another 2 minutes.
- Sprinkle in flour and continue cooking, stirring continuously, until mixture turns golden in color (10 to 15 minutes)
- Slowly pour in the stock until well blended; then add cream.
- Let it simmer.
- Remove from heat, add Parmesan, chicken base or bouillon cubes, lemon juice and sugar, and stir until thoroughly blended.
- Add sour cream, spinach, artichoke bottoms, poblano, bacon, Monterey Jack cheese and hot sauce.
- Serve hot.
