Raiders of the Lost Artichoke…

This fast and delicious Artichoke Green Chile Dip combines the ease of canned artichoke hearts with a hot and creamy cheese blend replete with plenty of diced green chiles. Mmmmm…

Be still my (artichoke) heart…

If you asked me how I feel about artichokes in general, I would probably say that they seem like a lot of work for very little nutritional value, or something about them being not exactly a taste sensation. And yet, the artichokes in this recipe transcend all that, and manage to combine with the other ingredients into what is, absolutely, my favorite hot dip ever.

On the other hand, I know a few people (my dear mother-in-law is one of them) who would probably list “artichokes” on their “Top Five Foods” list… in which case, I won’t have to convince you to give this sensational Artichoke Green Chile Dip a try.

My offspring — even my non-picky eater — tend to look askance at some of the more exotic vegetables (of which, artichokes are, apparently, considered to be one). And my husband (also not usually picky) claims to be permanently burned out on them due to a childhood with his aforementioned artichoke-loving mother. But none of them have any problem wolfing down copious amounts of this amazing dip. Although, honestly, they’d probably eat a bale of hay if I mixed it with enough cheese and green chiles.

A Word of Thanks…

While I’ve seen a few variations of this dip posted over the years, mine was originally given to me by my good friend, Jennifer — although I may have perverted it a bit along the way.

My Artichoke Green Chile Dip combines chopped, canned artichoke hearts (make sure you get the UN-marinated variety, or you’ll end up with a pickley mess) with a creamy, melty blend of cheddar, jack, and parmesan cheeses, along with plenty of diced green chiles. And best of all, it comes together in minutes and utilizes pantry items with things you most likely keep on hand (mayonnaise and cheese). So try it out for your next Game Day or backyard fiesta!

Click Here and Scroll to Comment