Heather Mills Recipe

Artichoke Green-Chile Dip

By Heather Mills mrshamills

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Heather's Story

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 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

Directions Step-By-Step

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.

About this Recipe

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

  • Comments

  • 1-5 of 12
  • 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. ;)