Hot artichoke-green chile dip baked until golden in a round ceramic casserole, served with tortilla chips, bread, and vintage floral plates.

Spicy Artichoke-Chili Dip

Name: Spicy Artichoke-Chili Dip
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 can plain artichoke hearts; ½ cup roasted mild green chiles; 1 cup Parmesan cheese; 1 cup full-fat mayonnaise; ¼ teaspoon black pepper; As needed parsley; As needed parmesan; As needed black pepper

Mild green chiles give this hot artichoke dip a little New Mexico edge without taking over. It bakes until every scoop is rich, creamy, and gently spicy.

By Betty Lou Gardner40 minUpdated 2026-08-22

This Artichoke-Chili Dip takes the simple hot artichoke dip idea and gives it a little New Mexico edge. The green chiles cut through the richness of the mayonnaise and Parmesan, while the artichokes keep every scoop creamy and substantial. It is the kind of warm appetizer that works just as well before a holiday dinner as it does sitting on the counter during a casual family get-together.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always liked having a few hot dips I could count on when people were coming over. This one had a little more spirit than the plain artichoke dip, but it was still mild enough for most everyone. I rinsed the chiles so they would not take over the whole dish, and I never minded a little extra Parmesan on top. If it came out of the oven before everyone was ready, I would keep it warm and set out more chips when the first bowl was gone.