Green Chile Artichoke Dip
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Updated Apr 28, 2025, Published Feb 02, 2018
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If you thought regular artichoke dip was addictive, just wait until you try this Green Chile Artichoke Dip. It’s creamy, cheesy, and kicked up a notch with spicy roasted green chile — like a cross between queso fundido and classic artichoke dip.
This easy appetizer comes together in minutes and is always a crowd favorite. Be sure to grab a scoop for yourself before it disappears!
Table of Contents
- What is Green Chile Artichoke Dip?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Green Chile Artichoke Dip
- Serving & Topping Suggestions
- Green Chile Artichoke Dip Expert Tips & Tricks
- Storage & Reheating Instructions
- Frequently Asked Questions
- More Recipes You’ll Love
- Hatch Green Chile Dip With Artichokes Recipe
What is Green Chile Artichoke Dip?
Green chile artichoke dip is a creamy, cheesy baked dip made with tender artichoke hearts, roasted green chile, Parmesan cheese, and mayonnaise. It’s like a fusion of traditional artichoke dip and queso fundido, packed with bold, slightly spicy Southwestern flavor. Perfect for serving warm with pita chips, crackers, homemade tortilla chips, or crostini.
Why You’ll Love This Recipe
Make-ahead friendly. Prep it early, refrigerate, and bake just before guests arrive.
Quick and easy. Just a few ingredients and about 10 minutes of prep!
Cheesy and flavorful. Freshly grated Parmesan and roasted green chile make it unforgettable.
Perfect for parties. This green chile artichoke dip always disappears fast — a guaranteed hit.
Ingredients & Substitutions
You’ll only need a handful of simple ingredients for this delicious dip.
(See the full recipe card below for quantities and detailed instructions.)
Mayonnaise — Full-fat mayonnaise makes the dip rich and creamy. You can substitute with light mayo if preferred, but full-fat delivers the best texture.
Artichoke hearts — Use canned artichoke hearts packed in water, not marinated ones. Drain them well before chopping.
Roasted green chile — Hatc chile peppers or Anaheim peppers work beautifully. You can roast your own or use frozen or jarred roasted chile.
Parmesan cheese — Freshly grated Parmesan gives the best melt and flavor. Pre-shredded Parmesan doesn’t melt as smoothly.
How to Make Green Chile Artichoke Dip
Step 1: Preheat the oven. Preheat your oven to 325°F.
Step 2: Prep the artichokes and chiles. Drain the canned artichoke hearts and place them on a paper towel. Once dry, chop them. Chop the roasted green chile as well.
Step 3: Mix the ingredients. In a large bowl, combine the chopped artichokes, chopped green chile, freshly grated Parmesan, and mayonnaise. Stir until evenly combined.
Step 4: Transfer to a baking dish. Spoon the mixture into an 8×8-inch baking dish or an 8-inch cast-iron skillet.
Step 5: Bake. Bake for 25 to 30 minutes, or until bubbly and golden on top.
Step 6: Serve. Serve warm with pita chips, crackers, tortilla chips, or crostini.
Serving & Topping Suggestions
- Sprinkle extra Parmesan or a little chopped green chile on top before serving.
- Garnish with chopped fresh cilantro for a pop of color and freshness.
- Serve alongside veggie sticks for a lighter option.
Green Chile Artichoke Dip Expert Tips & Tricks
- Use freshly grated cheese. Pre-grated Parmesan won’t melt as smoothly and can make the dip greasy.
- Roast your own green chile. For the best flavor, roast fresh Hatch or Anaheim peppers if they’re in season.
- Serve warm. This dip is best right out of the oven while it’s hot and bubbly.
- Double the batch. If you’re hosting a big crowd, this recipe easily doubles — just bake in a larger dish!
Storage & Reheating Instructions
- Storage: Store any leftover Green Chile Artichoke Dip in an airtight container in the refrigerator for up to 3 days.
- Reheating: Scoop out a portion and microwave in a microwave-safe bowl until warmed through. You can also reheat the entire dish in a low oven (around 300°F) until hot and bubbly again.
Frequently Asked Questions
Yes! You can assemble green chile artichoke dip a day in advance. Cover it tightly and refrigerate until you’re ready to bake. Just pop it into the oven before serving for a fresh, bubbly dip.
Absolutely. Thaw the frozen green chile completely and drain any excess liquid before chopping. Frozen roasted green chile works great and still delivers that signature flavor.
Freshly grated Parmesan cheese is the best choice for green chile artichoke dip because it melts smoothly and adds rich, salty flavor. For an even cheesier pull, you can mix in a little shredded mozzarella or Monterey Jack.
Green chile artichoke dip has a mild to medium heat, depending on the green chile you use. Hatch chiles can vary, so if you prefer a milder dip, choose mild chiles — or taste a small piece first before adding!
More Recipes You’ll Love
🌟 If you tried this Green Chile Artichoke Dip or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below! I love hearing from you!
Hatch Green Chile Dip With Artichokes
Ingredients
- 1 (14-ounce ) can artichoke hearts in water
- 2 Anaheim or Hatch chile peppers, roasted and peeled
- 2 cups freshly grated parmesan cheese
- 1 cup mayonnaise
Instructions
- Preheat oven to 325 F. degrees.
- Drain artichokes and place them on a paper towel.
- Once dry, chop the artichokes.
- Chop roasted and peeled chile peppers.
- Combine artichokes, chile, cheese, and mayonnaise in a bowl.
- Transfer to an 8×8-inch baking dish or 8-inch iron skillet.
- Bake for 25 to 30 minutes until bubbly and golden.
- Serve warm with pita chips, crackers, tortilla chips, or crostinis.
Notes
- Use freshly grated Parmesan for the best melt and flavor.
- Roasted Hatch or Anaheim green chile works best; drain well if using frozen or canned.
- Make ahead: Assemble up to 1 day ahead, refrigerate, and bake before serving.
- Storage: Refrigerate leftovers for up to 3 days and reheat gently before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: Jenna Sparks
What’s the best way to store leftovers? I used 3 small cast iron pans. Only baked 2. It was delicious but there’s only 2
of us here.
Store leftovers in the fridge in an airtight container for up to 3 days. To reheat, simply scoop some into a microwave-safe bowl and microwave until warm.
Made it for Super Bowl party. Went so fast, it was a hit. Loved it. Yummy