Spicy Artichoke Dip

This artichoke dip skips the oven entirely. Parmesan, mayonnaise, chopped artichoke hearts, canned green chiles, and garlic get mixed together cold and served straight from the bowl. Ten minutes, no cooking, no waiting for anything to bake or cool.

The green chiles are what make this “spicy” rather than just creamy. They add a gentle, smoky heat that’s milder than jalapeños but more interesting than black pepper. Combined with a full cup of grated Parmesan and a cup of mayo, the richness balances the heat so it warms without burning.

Sliced green onions and chopped tomatoes go on top as a fresh garnish rather than being mixed in. They add color, crunch, and a raw brightness that contrasts with the rich, creamy base underneath.

Kitchen Tips

• Drain the artichoke hearts thoroughly and chop them into small pieces. Large chunks make the dip hard to scoop with chips or crackers.
• Drain the green chiles well too. Extra liquid from either can thins the dip and makes it runny.
• Use freshly grated Parmesan, not the shelf-stable stuff in a shaker can. The flavor difference in a cold, uncooked dip is dramatic.
• Chill for 30 minutes before serving if you have time. The flavors blend together better cold.

Variations

• Bake at 350°F (180°C) for 20 minutes for a hot, bubbly version with a golden Parmesan crust on top.
• Swap green chiles for chipotle peppers in adobo for a smokier, deeper heat.
• Fold in a block of softened cream cheese for a thicker, creamier base.