There is nothing quite as satisfying as this easy hot artichoke dip with some delicious crunchy crackers or bread. It's savory, creamy and just a tad bit spicy. This green chili artichoke dip is GOLD at any party or get together. I've never made it and had leftovers- it is that GOOD!
This party dip is a favorite of my family and friends! I love how easy it is to make!
It makes an appearance at parties around my house pretty often though sometimes I swap it out for this spinach and artichoke dip! It makes a nice addition to any party buffet or a snack to make for holidays and special occasions.
Serve it up with other appetizer favorites such as Baked Potato Skins, Sweet and Sour Meatballs, and Coconut Chicken Tenders.
Why You Will Love This Recipe
- This dip is 100% gluten free! It makes a great option to add for groups with lots of different diets and restrictions!
- Hot artichoke dip with cream cheese mixes up in one bowl in a matter of minutes.
- Great for kids and adults! Even the pickiest eater will be enticed by this easy dip!
- Doesn’t require chopping or pre-cooking anything.
Ingredients
Let's take a look at the key ingredients you will need to make this artichoke and green chili dip!
- Artichokes: I make this with quartered artichokes in water, not in oil or marinated.
- Green chilies: Simple canned green chilies work perfectly but you can also roast your own! I prefer MILD chopped green chilies. But if you like a little heat in your dip then grab a spicy or hot can of diced green chilies.
- Cheese: This easy artichoke dip gets its cheesy flavor from cream cheese and parmesan cheese.
- Seasoning: Garlic powder and salt bring all the flavors together.
- Lemon juice: Adds a bit of brightness to artichoke green chili dip. It's flavors naturally enhance the flavor of the artichokes.
How to Make Easy Hot Artichoke Dip
This dip is really super ridiculously easy, and fail-proof.
- In a bowl add the artichokes and green chilies.
- Then add the parmesan cheese, cream cheese, salt and garlic powder.
- Give it a squeeze of fresh lemon juice.
- Then mix it all up.
TOP TIP: The cream cheese mixes up best if it is softened ahead of time. But if it's still a little cold or stiff you can beat it with a beater.
- Now place in a baking dish of your choice. It doesn't have to be very large. It really can be small and tall or wider.
REMEMBER the type of dish you use will affect the baking time. The wider and more shallow a bowl you use, the quicker the dip will cook. If you are using a smaller dish and your dip is thick rather than spread out you will need to cook it for closer to the 30 minutes. If it is in a wide long pan err on the side of about 20 minutes.
- Bake your artichoke dip until it is nice a bubbly, and has a started to turn a little golden on the top.
How to Serve Hot Parmesan Artichoke Dip
Serve it up with all kinds of dippers:
- a nice baguette or rustic bread sliced
- pita bread
- gourmet crackers
- tortilla chips
- veggies like celery or carrots are great too
- gluten-free crackers such as Crunch Master or Miltons
Other ways to use it up! If you have leftovers (though I think it's unlikely), this dip reheats easily to serve up for another serving of dip! But you can also use it as a filling for quesadillas, on top of nachos, or added to a toasted grilled cheese!
How to Store
Leftovers: Store leftovers in an airtight container and place in the fridge for up to five days. I don't recommend storing it in the freezer.
Reheat: Heat in a microwave safe dish for 1-3 minutes until heated through. Heat in small intervals and stir in between. Or return it to an oven safe dish and heat in a 350° F oven until heated through.
Expert Tips and FAQs
- Serve up green chili artichoke dip while it's hot with your favorite foods for dipping!
- Use mild or hot green chilies depending on how spicy you prefer your food! I opt for a milder version especially when the kids will be eating it!
- Adjust the cooking time depending on the depth of the baking dish!
- Use plain artichokes in water!
It's deliciously creamy with rich cheesy flavor from the parmesan and cream cheese. The green chilies give it some nice tangy flavor with a burst of brightness from the fresh lemon juice.
Yes! It's perfect to make 1-2 days in advance. Store it in the fridge until you're ready to bake it up. If you store it in a ceramic baking dish, let it sit on the counter for 15-30 minutes so it doesn't crack moving from cold to hot temperatures. Allow the dip to cook 10-15 minutes longer since it is cold.
More Hot Dip Recipes
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Hot Artichoke Dip
Ingredients
- 28 ounces quartered artichokes not marinated, drained
- 4 ounces chopped green chilies drained
- 8 ounces cream cheese softened
- 1 cup shredded parmesean cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon lemon juice
- more parmesan to garnish
- bread or chips or pita bread or crackers
Instructions
- Preheat oven to 350 degrees.
- Chop quartered artichokes in half if desired, or leave as is. Combine all ingredients in bowl and mix until thoroughly combined.
- Spread an 8x8 baking dish or deep pie plate. Top with freshly-grated parmesan.
- Bake 30 minutes. Serve hot with carb of choice.
Video
Notes
- Serve up green chili artichoke dip while it's hot with your favorite foods for dipping!
- Use mild or hot green chilies depending on how spicy you prefer your food! I opt for a milder version especially when the kids will be eating it!
- Adjust the cooking time depending on the depth of the baking dish!
- Use plain artichokes in water!
Justin says
My wife and I loved it. thanks
craig says
Made it for a family gather ing and wishing I would have made it! We all ate so much and loved it.
Erin V says
Best artichoke dip with such a delicious kick
Cicely says
I love that this dip doesn't use mayo! The recipe I've always used calls for it, but I have a song aversion to mayonnaise.