Artichoke Green-Chile Dip

Recipe Rating:
 2 Ratings
Serves: 20+
Prep Time:
Cook Time:


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

The Cook

Heather Mills Recipe
Lightly Salted
Salt Lake City, UT (pop. 186,440)
Member Since May 2011
Heather's notes for this recipe:
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.
Make it Your Way...

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Open and drain all cans, and the jars of marinated artichoke hearts.
Mix all the green chilies, the artichokes, and the jalapenos together. (Use jalapenos to your taste)
Add 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.
Sprinkle Hidden Valley Powder on top, to taste, and mix well.
Add the whole packet of cheese. If dip is dry after this, add more mayo.
Bake at 350 Degrees for 25-30 mins, serve hot.

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user Kim Biegacki pistachyoo - Sep 12, 2011
Kim Biegacki [pistachyoo] has shared this recipe with discussion group:
Some Like It Hot -- Muy Caliente!
user Sunny Castaneda QueenCook7 - Oct 8, 2011
Some more precise measurements would be helpful. Like, how big of a package of cheese and how large of a jar of mayo?
user Heather Mills mrshamills - Oct 8, 2011
Right you are. I added some more specific measurements. As far as the mayo goes I don't usually use all of the jar, but it's definitely what you prefer, and once you make it once or twice, you'll know what you like, I'd say to start out with a large scoop out of that 15oz jar, mix it around, and go from there.
user Sunny Castaneda QueenCook7 - Oct 8, 2011
Very nice. Thank you so much. Making this for my Baby Shower in a couple weeks. I'll let ya know how it turns out!
user Sunny Castaneda QueenCook7 - Oct 8, 2011
Oh, and since I'm in New Mexico, I have the privilege of having fresh-roasted green chile on hand; so, I will be using that instead of canned. ;)

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