Hatch Green Chile Dip With Artichokes

hand dipping a pita chip into cheesy Green Chile Artichoke Dip in a black skillet surrounded by chips.

4.34 (3 ratings)

Hatch Green Chile Dip With Artichokes

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.

Prep Time7

Cook Time30

Total Time37

Course: Appetizer

Cuisine: American, Tex-Mex

Servings: servings

Author: Yvette Marquez

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

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.

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