Delicious Hot Artichoke and Parmesan Dip Recipe

Picture this: you’re hosting a party, and all your friends are gathered around the snack table. Everyone is munching away on chips and dip, but something’s missing. You need that one dip that everyone can’t get enough of. Look no further than this hot artichoke, chili, and parmesan dip recipe.

Trust me, once you make this dip for your loved ones or friends, they will be begging for the recipe. This creamy, cheesy dip is the perfect appetizer to bring to any gathering or potluck. The combination of artichokes, green chilies, and parmesan cheese creates a flavor explosion in every bite.

This dip isn’t just effortless to whip up; it’s also entirely customizable. Whether you’re a fan of spice or prefer milder flavors, this recipe has you covered. Plus, with ingredients like mayonnaise and cream cheese, it’s a rich and indulgent dip that will soon become your go-to appetizer.

So why settle for any old dip when you can impress your guests with this cheesy and flavorful hot artichoke, chili, and parmesan dip? Get ready to take your entertaining skills to the next level with this addictive dish.

Why You’ll Love This Recipe

Hot Artichoke, Chili and Parmesan Dip
Hot Artichoke, Chili and Parmesan Dip

This Hot Artichoke, Chili and Parmesan Dip recipe is a crowd-pleaser that’ll spice up any party or gathering. Not only is it easy to make, but it’s also versatile enough to suit any palate. Whether you’re a fan of spicy food or prefer something milder, this dip has got you covered.

Firstly, the combination of artichoke hearts, green chilies, mayonnaise and cream cheese come together perfectly to create a creamy and flavorful base. But that’s just the beginning – the addition of diced green chili peppers adds a zingy kick and balances out the creaminess of the dip.

If you’re a fan of Parmesan cheese, then you’re in for a real treat with this recipe. The grated parmesan cheese is mixed in with the dip, as well as sprinkled on top to give it that perfect crispy finish. It’s no wonder that Parmesan cheese is one most popular Italian cheeses in the world; its nutty flavor pairs perfectly with the artichokes and chilies, making this dip a true delight for cheese lovers.

Whether you’re looking for an appetizer to start off your meal or simply need an easy dish to bring to your next potluck or game night, this hot artichoke, chili and Parmesan dip is sure to be a hit. Serve it with some freshly baked tortilla chips, veggies or crackers and watch as everyone goes back for seconds (and thirds!).

In summary, this hot artichoke, chili and Parmesan dip recipe is perfect for those who love bold flavors and want to impress their guests with minimal effort. Trust me – once you try this dip, there’s no going back!

Ingredient List

“Hot and Cheesy Artichoke Dip – The Perfect Party Appetizer”

Let’s take a look at the ingredients you’ll need to prepare this fantastic hot artichoke, chili and parmesan dip:

  • 8 oz cream cheese, softened
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 (4 oz) can diced green chili peppers, drained
  • 1 teaspoon garlic powder
  • Tortilla chips, for serving

You can easily find these in your local grocery store if you don’t already have them. Make sure to check the expiry dates of the ingredients you purchase to ensure they are fresh. You may also find some of these ingredients in different sizes or variations, but feel free to opt for what best suits your taste preferences.

The Recipe How-To

Preheat the Oven and Prepare the Ingredients

The first step for making this hot artichoke, chili, and Parmesan dip recipe is to preheat the oven to 350 degrees Fahrenheit. Then, gather all the ingredients: 1 can (14 ounces) drained and patted dry artichoke hearts, 1 can (4.5 ounces) diced green chilies, 3/4 cup grated parmesan cheese, 1/2 cup mayonnaise, 1/2 cup sour cream, 1 block (8 ounces) cream cheese softened, and 3 garlic cloves minced.

Combine the Ingredients Together in a Bowl

In a medium-sized mixing bowl, combine the chopped artichokes, diced green chilies, grated parmesan cheese, mayonnaise, sour cream, softened cream cheese, and minced garlic using a spatula or spoon. Mix and blend everything well until fully combined.

Add the Ingredients to a Baking Dish

Transfer the mixture into an oven-safe baking dish, then spread it out evenly using a spatula to ensure that everything is in place.

Bake for 25-30 Minutes

Bake the hot chili and artichoke dip recipe for 25-30 minutes, or until bubbly and golden brown on top.

Garnish and Serve Hot

Once done baking, remove it from the oven and let it cool for about 5 minutes. You can then serve it with your favorite toppings such as thinly sliced green onions or chopped fresh parsley. I recommend serving this with warm tortilla chips or crostini slices for dipping.

Enjoy this creamy dip as an appetizer or snack during gatherings or events. The recipe makes enough servings for 8-10 people depending on how much everyone dips!

Substitutions and Variations

“Get Your Dip On – This Spicy Parmesan and Artichoke Dip Will Blow Your Mind”

As a culinary explorer, I often like to experiment with recipes and make them my own. This hot artichoke, chili and parmesan dip recipe is no exception. Here are some substitutions and variations that you can try if you’re feeling adventurous:

– Vegan version: If you’re looking for a vegan option, you can easily replace the cream cheese and sour cream with vegan substitutes. Instead of mayonnaise, use vegan mayo. And for the grated parmesan cheese, try using a vegan parmesan shaker.

– Spinach and artichoke dip: To make this recipe even more savory, add in some fresh spinach! Simply chop up about 1 cup of spinach leaves and mix them in with the other ingredients before baking.

– Add water chestnuts: For an extra crunch, consider adding in some chopped water chestnuts to your hot artichoke dip. They provide a nice texture and are a great addition to any appetizer.

– Hatch chile variation: Instead of using green chilies, try using chopped hatch chiles for some added heat. These chiles are known for their smoky flavor and are sure to add another level of depth to your dip.

– Creamy spinach artichoke dip: If you love spinach artichoke dip, you can modify the recipe by replacing the green chilies with diced onions and adding 1/2 cup of chopped frozen spinach (thawed and drained). You’ll have a delicious creamy spinach artichoke dip ready in minutes!

Have fun experimenting with these substitutions and variations – who knows, maybe you’ll come up with something completely new!

Serving and Pairing

Great news, fellow dip lovers – this Hot Artichoke, Chili and Parmesan dip recipe pairs perfectly with a variety of snacks and appetizers. Of course, you can’t go wrong with classic tortilla chips. Their saltiness and crunch provide the ultimate dip vessel. However, if you’re looking for something different, try pairing this decadent dip with crispy pita chips, crackers or crostini.

If you’re feeling particularly indulgent, top the dip with some freshly grated parmesan cheese, mozzarella cheese or some chopped fresh spinach for added texture and flavor. The artichoke heart in the dip gives it a subtle vegetable flavor that is perfectly paired with an ice-cold beer.

This creamy artichoke dip recipe is also very versatile; it makes a great topping for baked potatoes or fries. You can even spread it on toast or bagels for a quick breakfast or snack. If you want to add more protein into your meal, you can pair this dip with cooked chicken or shrimp.

Overall, treat yourself to this delicious hot artichoke dip recipe that’s perfect for any occasion – from dinner parties to movie nights to game days. With its rich and bold flavors, it’ll definitely satisfy your cravings and make your taste buds dance with excitement.

Make-Ahead, Storing and Reheating

When it comes to make-ahead dishes, this hot artichoke, chili and parmesan dip recipe is perfect. You can prepare it a day ahead and store it in the fridge until you are ready to serve. If you want to make it even further in advance, simply follow the recipe up to the baking step and freeze it for up to two months.

To reheat the frozen dip, you can thaw it in the fridge overnight and then bake as usual. Alternatively, you can keep it frozen and bake directly from the freezer for a few more minutes than the original recipe suggests. This reheating method will still result in deliciously creamy and cheesy dip.

If you have leftover dip, store it in an airtight container in the fridge for up to three days. When reheating, simply microwave on high until warm or re-bake at 350 degrees Fahrenheit for 10-15 minutes.

One more tip: If you want to add some crunch to your leftover dip, sprinkle some additional parmesan cheese on top before reheating. It will create a crispy crust that tastes amazing with tortilla chips or other dippers.

Overall, this hot artichoke, chili and parmesan dip recipe is both versatile and delicious, whether served freshly baked or reheated from leftovers. So go ahead and make a big batch of it – I guarantee you won’t regret it!

Tips for Perfect Results

To ensure that your Hot Artichoke, Chili and Parmesan Dip turns out absolutely delicious, I’ve got some essential tips that you must follow.

Firstly, it’s important to make sure that your artichoke hearts are drained and patted dry before you start preparing the dip. This will prevent any excess water from ruining the texture of the dip and affecting its taste.

Next, I suggest using freshly grated parmesan cheese to add a rich and flavorful taste to the dip. Avoid using pre-grated cheese as it tends to have added anti-caking agents that can affect the quality of the cheese and ultimately, the dip.

Another important thing to keep in mind is to use cream cheese that has been softened at room temperature before incorporating it into the dip. This will ensure a smooth and creamy consistency that is essential for this recipe.

If you’re looking to make this dip a bit healthier, consider substituting sour cream with Greek yogurt or vegan cream cheese. Additionally, you could also add fresh spinach or water chestnuts for a nutritional boost and some extra crunch.

Lastly, when it comes to serving the dip, I recommend pairing it with some warm tortilla chips or crispy bread slices to enhance its flavors. Store any leftover dip in an airtight container in the refrigerator for up to three days and reheat it in a baking dish in the oven at 350 degrees Fahrenheit until it’s heated through.

By following these simple yet crucial tips, you’ll be sure to impress your guests with the best Hot Artichoke, Chili and Parmesan Dip they’ve ever tasted!


As cooks, we love to experiment and try new recipes, but sometimes unexpected issues may arise. Here are some frequently asked questions that can help you navigate some of the challenges you may encounter while making this delicious hot artichoke, chili and parmesan dip.

What is the best cracker for artichoke dip?

One important thing to keep in mind when following this recipe is to avoid the temptation of increasing the heat or rushing the cooking process. Doing so may compromise the quality and taste of the dish. Additionally, while it may be visually appealing to use sliced baguettes as a vessel for the dip, it has been widely observed that saltine crackers are actually the preferred choice of most people.

What is artichoke dip made of?

Get ready to tantalize your taste buds with a mouth-watering dip that features an irresistible blend of cream cheese, sour cream, marinated artichoke hearts, garlic, parmesan cheese, mozzarella cheese, and herbs. To start off, combine all these ingredients in a bowl and mix them well. Next, pour the mixture into a baking dish or oven safe skillet. Finally, top it off with a layer of mozzarella cheese before popping it in the oven. Trust me, the result is simply divine!

What do you eat artichoke dip with?

As an adventurous chef, I have experimented with a variety of carb-loaded snacks to offer a scrumptious treat to my guests. My menu includes crispy and salty delights like thin slices of potato chips and tortilla chips. Alongside these, I also serve the thick and crispy fries that complement any dip.

To add a little crunch to my dishes, I love to utilize a bread bowl which not only adds texture, but it also doubles as an edible serving dish. Alternatively, the bread pieces work perfectly to dip in any of my signature sauces.

For my guests who can’t resist crackers, I stock up on party crackers. They come in an array of flavors and can be used as a base for toppings, dips, and spreads. Another favorite of mine is potato bites which are bite-sized and make for an ideal appetizer.

A household staple, I use naan bread to balance out the richness of savory dishes. Tortillas offer a versatile base, perfect for wraps or quesadillas. Finally, pita bread and chips can be a substitute for crackers, making it an excellent option for a healthier option.

How long does jalapeno artichoke dip last in the fridge?

To keep the scrumptious jalapeno artichoke dip fresh, I suggest storing the dip in a container that seals off any air. In the refrigerator, the dip can endure for as long as three days. However, freezing is not advisable as the presence of dairy might cause it to form clumps and split, thereby altering the flavor and consistency of the dip.

Bottom Line

In conclusion, this hot artichoke, chili and parmesan dip recipe is a must-try for any culinary explorer or home cook. It’s the perfect appetizer for any occasion, from game day parties to family dinners. The creamy texture, combined with the heat from the chilies and the tangy flavor of the parmesan cheese, make it an addictive dip that guests will keep coming back for.

Don’t be afraid to experiment with substitutions and variations to tailor it to your liking. And, with simple tips and tricks like preheating the oven and combining all the ingredients, you’ll have a mouth-watering hot artichoke dip ready in no time.

So next time you’re craving a bold and flavorful appetizer, give this hot artichoke, chili and parmesan dip recipe a try. It’s sure to be a crowd-pleaser and will become your go-to appetizer for every occasion.

Hot Artichoke, Chili and Parmesan Dip

Hot Artichoke, Chili and Parmesan Dip Recipe

Simple but tastes divine! You can use marinated artichoke hearts if that's all you have on hand, but there's already PLENTY of flavor as is. Yield is approximate.
No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Course Appetizer
Cuisine American
Calories 159.2 kcal


  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 cup parmesan cheese, grated
  • 1 (4 ounce) can mild green chili peppers, chopped
  • 1 cup mayonnaise
  • bread or tortilla chips, for dipping


  • In a small mixing bowl, gently combine artichokes, Parmesan, peppers and mayonnaise.
  • Transfer mixture to an 8-inch round or comparable baking dish.
  • Bake, uncovered, in a 350-degree oven for 20 minutes.
  • Serve warm with tortilla chips or slices of good bread.
  • Just TRY to stop. I dare you!

Your Own Notes


Serving: 61gCalories: 159.2kcalCarbohydrates: 11.5gProtein: 5.7gFat: 10.8gSaturated Fat: 2.9gCholesterol: 14.9mgSodium: 452.2mgFiber: 2.3gSugar: 2.6g
Keyword < 30 Mins, Brunch, Vegetable
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