Artichoke Green-Chile Dip

Heather Mills


Everyone loves this dip. It's so easy, and so flavorful. Even those who can't, won't, don't, or don't want to cook can pull this off.

★★★★★ 2 votes
10 Min
25 Min


2 can(s)
artichoke hearts, canned
2 jar(s)
marinated artichoke hearts (or one large jar)
2 can(s)
diced green chilies (large can)
1 can(s)
small can diced green chilies
1 can(s)
diced jalepenos (i use about half, but do to taste)
15 oz
jar best food's mayo
1/3 pkg
hidden valley ranch spicy ranch powder (or to taste)
8 oz
package medium shredded cheese


1Open and drain all cans, and the jars of marinated artichoke hearts.
2Mix all the green chilies, the artichokes, and the jalapenos together. (Use jalapenos to your taste)
3Add Mayo. Start out with about half to 2/3 of the 15oz jar, stir it in, and go from there. Make sure all of the ingredients are at least coated in mayo. Again, you can add more if you prefer, or just coat the ingredients.
4Sprinkle Hidden Valley Powder on top, to taste, and mix well.
5Add the whole packet of cheese. If dip is dry after this, add more mayo.
6Bake at 350 Degrees for 25-30 mins, serve hot.

About this Recipe

Course/Dish: Dips, Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Quick & Easy