Green Chili Artichoke Dip
Serve this Green Chili Artichoke Dip for game days and special occasions! Make and bake this cheesy dip in a 9×13 cake pan. Set out with homemade pita chips and fresh chopped veggies! It’s also great with tortilla and potato chips, or spread on burgers and wraps. The green chilies really make this recipe!
Do you love warm, baked dips like I do? Whether a spicy dip or a cheesy charcuterie dip, I’m all about a hefty serving (in 9×13 pan) of this Green Chli Artichoke Dip. This recipe (with hot melted cheese) is similar to my mom’s traditional spinach dip.
Green Chili Artichoke Dip
My favorite is to serve this for football! But it’s great for any sports party or gathering. And want to serve a dip on a charcuterie board? A 9×13 fits perfectly on our 26-inch board, so just add all the veggies and chips! Another favorite “dip” board is our Best Taco Dip Board.
Read more: Green Chili Artichoke Dip
Why I love this recipe
- Makes a great appetizer for the weekend or for any party.
- Make and bake it in a 9×13 cake pan.
- Serve hot with with homemade pita chips.
Also, never made your own pita crisps? It’s easy – just grab some flatbread and olive oil spray. The recipe is included with the actual dip (below). Print and save. It’s perfect for football days or tailgating.
Gather these ingredients
- Artichoke hearts (we use Delallo)
- Diced tomatoes
- Green chilies: THE STAR!
- Cream cheese + sour cream + mayonnaise
- Sun-dried tomatoes
- Shredded jalapeño Jack cheese (optional to use Mexican mix cheese, too)
- Parmesan cheese
- Frozen spinach
- Favorite bottled hot sauce
- Green onion
- Minced garlic
- Cilantro+ parsley
- Salt and pepper to taste
Ingredients for pita crackers
- Flat bread (or pita bread)
- Garlic salt
- Cooking spray (we use avocado spray)
How do you make Green Chili Artichoke Dip?
- In a large bowl, mix all ingredients well. Generously spray a 9×13 baking dish with cooking spray. Pour the ingredients into the pan and bake at 400º for 35 minutes, or until hot and bubbly.
- When ready to bake, allow 10 minutes additional cooking time. Place in cold oven, set to 400º, and bake about 45 minutes.
Want to make your own pita chips?
- To make pita crisps, cut six pita bread rounds in half horizontally (separate the layers), and cut each half into six wedges.
- Place pita wedges on a baking sheet, spray with olive-oil cooking spray, and sprinkle with garlic salt and freshly ground black pepper.
- Bake until crisp. You can bake these ahead and store in a plastic bag for up to 24 hours, or freeze up to two weeks.
- Reheat in the oven until warm.
Tips and substitutions:
- Everyone asks: Can I use fresh spinach instead of frozen spinach? Yes! As long as it’s 10 ounces of freshly chopped spinach (about 2 cups), just finely chop the spinach and prepare the recipe.
- The green chilies really make this recipe – don’t skimp on them!
- Optional to make ahead: To make ahead, prepare the same way, but cover the 9×13 pan and chill up to 24 hours.
- I love to make this recipe in a 9×13 cake pan. A cake pan can be used for more than desserts, that is for sure! I love how versatile it is for bringing an appetizer, salad, or dessert to a gathering or barbecue. Plus, my mom always made this recipe in a cake pan.
- Optional to make in any size baker.
- Make your own pita crisps or buy store-bought.
- Mix up the cheese (what’s in your fridge?)
- Serve with a sturdy chip (which means the chips won’t break when you dip into the recipe).
How do you serve Green Chili Artichoke Dip
This is not just perfect for parties, but for movie nights, baby or bridal showers, or potlucks. We make it when we want a quick snack. It’s everyone’s favorite for any kind of gathering. Bake and serve with these options:
- Sliced bell peppers (red, green, and yellow)
- Carrots
- Jicama (optional)
- Celery
- Pita chips or crackers
- Potato chips (yummy!)
More dips recipes you may want to try while you are here:
Get the Recipe:
Green Chili Artichoke Dip
Ingredients
- 3 14 oz cans artichoke hearts, drained and chopped (we use Delallo)
- 1 14 oz can diced tomatoes, drained well
- 1 small can green chilies, drained
- 1 8 oz package cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- ½ cup oil-packed sun-dried tomatoes, drained and chopped well before measuring
- 4 cups shredded jalapeño Jack cheese, optional to use Mexican mix cheese, too
- 1 cup shredded fresh Parmesan cheese
- 1 10 oz box frozen spinach, thawed and drained well
- 6-8 shakes of favorite bottled hot sauce, to taste
- ½ cup chopped green onion
- 2 tsp. minced garlic
- ½ cup chopped cilantro
- ½ cup chopped parsley
- Salt and pepper to taste
- Nonstick cooking spray
Homemade pita crisps
Instructions
How to make the dip:
- In a large bowl, mix all ingredients well. Generously spray a 9×13 baking dish with cooking spray. Pour the ingredients into the pan and bake at 400º for 35 minutes, or until hot and bubbly.
- Option to make ahead and bake the next day. To make ahead, prepare the same way, but cover the 9×13 pan and chill up to 24 hours.
- When ready to bake, allow 10 minutes additional cooking time. Place in cold oven, set to 400º, and bake about 45 minutes.
How to make your own pita crisps:
- To make pita crisps, cut 6 pita bread rounds in half horizontally (separate the layers), and cut each half into 6 wedges.
- Place pita wedges in a single layer on an ungreased baking sheet, spray with olive-oil cooking spray, and sprinkle with garlic salt and freshly ground black pepper.
- Bake uncovered in a 350º oven for 10 to 12 minutes, or until crisp.
- You can bake these ahead and store in a plastic bag for up to 24 hours, or freeze up to 2 weeks.
- Reheat in the oven until warm.
How to serve the dip:
- Serve with sliced bell peppers (red, green, and yellow), carrots, jicama (optional), celery, pita chips, crackers, homemade pita crisps.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
