Artichoke with Roasted Green Chile Dip

By Yvette Marquez

4.34 (3 ratings)

3

on Feb 02, 2018, Updated Aug 26, 2019

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

I seriously considered titling this recipe Artichoke Crack! If artichoke dip wasn’t addictive enough, this one is over the top with the addition of spicy roasted green chile.

It’s a combo of queso fundido and artichoke dip making it unforgettable.

This dip is so perfect to make for Super Bowl. Not only is it super simple to make, but also your guests will think you are a super star.

Beware; your guests are going to run towards this ooey-gooey, spicy dip once it’s bubbling and golden out of the oven. Be sure to eat some before it disappears.

This dip tastes best made with freshly grated Parmesan cheese and roasted long green chile. It will be a new party favorite – I promise.

Serve this dip warm with pita chips, crackers, tortilla chips, or crostinis.

Download my free eBook!
Don't miss out! Fill out the form to download this must-have collection of comforting recipes—perfect for bringing warmth and flavor to your cocina!
4.34 (3 ratings)

Artichoke with Roasted Green Chile Dip

By Yvette Marquez
Total Time: 37 minutes
Yield: 6 servings
Prep: 7 minutes
Cook: 30 minutes
Save Recipe Pin Recipe Rate Recipe Print Recipe
I seriously considered titling this recipe Artichoke Crack! If artichoke dip wasn’t addictive enough, this one is over the top with the addition of spicy roasted green chile.



 
Email this Recipe
Enter your email, and I’ll send the recipe straight to your inbox! Plus, you’ll get subscribed to my newsletter for more delicious updates.

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 8x8-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

  • This dip tastes best made with freshly grated Parmesan cheese and roasted long green chile. 
  • Serve this dip warm with pita chips, crackers, tortilla chips, or crostinis.
  • 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.

Nutrition

Calories: 463.3kcal | Carbohydrates: 5.92g | Protein: 13.22g | Fat: 42.57g | Saturated Fat: 10.51g | Cholesterol: 38.35mg | Sodium: 1023.78mg | Potassium: 86.43mg | Fiber: 1.55g | Sugar: 2.41g | Vitamin A: 1088.89IU | Vitamin C: 35.45mg | Calcium: 412.98mg | Iron: 0.98mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @muybuenocooking or tag #muybuenocooking!

Photography: Jenna Sparks

Related Posts

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. Monica Johnson says:

    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.

    Reply
    1. Yvette Marquez says:

      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.

  2. Vangiet.v. says:

    Made it for Super Bowl party. Went so fast, it was a hit. Loved it. Yummy

    Reply