Recipes

Spinach-Artichoke-Hatch Chile Dip

Here's our version of a classic, but we spiced it up to include hatch chiles. Let's call it a new classic.

Servings: 68

Prep Time: 0h 30m

Cook Time: 30m

Ingredients

2 tablespoons extra virgin olive oil
1 large clove garlic, finely chopped
5 ounces fresh baby spinach, chopped
⅛ teaspoon plus ½ teaspoon kosher salt, plus more to taste
14-ounce jar artichokes (grilled, if you can find them), chopped
1/3 cup jarred, chopped hatch chiles
8 ounces cream cheese, at room temperature, cut into pieces
1 cup grated Monterrey Jack cheese
½ cup sour cream or Greek yogurt
1/3 grated Parmesan, plus more the top
⅛ teaspoon freshly ground black pepper

Make it

In a large skillet, heat the oil over medium-heat. Add the garlic and cook, stirring, for 30 seconds, or until fragrant. Add the spinach and ⅛ teaspoon of the salt. Cook for about 3 minutes, stirring often, until the spinach is wilted and all of the water has cooked away.

Add the artichokes and cook, stirring often, for about 1 minute, or until heated through. Stir in the hatch chiles.

Reduce the heat to medium-low. Add the cream cheese, Monterrey Jack, sour cream, Parmesan, pepper, and the remaining ½ teaspoon salt. Stir until completely melted and hot throughout. Taste for salt – you may want to add a little more.

Heat the broiler with an oven rack 6 inches from the top.

Spoon the dip into an oven-proof serving dish. Sprinkle some Parmesan over the top. Place the dish on a rimmed sheet pan and slide into the oven. Broil for 3 to 4 minutes, until the top is golden brown.

Serve hot with our Za’atar and/or Sea Salt pita chips.