Spinach & Artichoke Dip with Tasty Twists

Set the oven to broil. Place the poblano and jalapeno on a foil-lined baking sheet and place into the oven to char for about 10 minutes, flipping the peppers halfway through to allow charring on all sides. Once done, place into a zippable plastic bag to steam for 10 minutes. After that, peel the skin off, remove the seeds and stems, and finely chop the peppers. Set aside and put the oven on 350°F. In a large bowl, combine the Crema Mexicana, Queso Fresco, and ½ of the Oaxaca cheese. Add in the cream cheese, artichoke hearts, spinach, green chilis, garlic, salt, and pepper. Stir to evenly mix. Spray a large baking dish with cooking spray and pour in the artichoke dip mixture. Bake for about 30 minutes, until nice and bubbly. Remove from oven and set the oven to broil. Top the dip with the rest of the Oaxaca cheese, and place into the oven to broil until the top is deep golden brown. Serve with tortilla chips and enjoy!