Hot Artichoke Dip with Green Chiles


"Green chile peppers and garlic spice up this easy and delicious hot dip. It's great to serve while your guests are enjoying wine and waiting on the main course. It goes very well with tortilla chips."
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35 m servings 47 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the creamy salad dressing, garlic, Parmesan cheese, green chile peppers and artichoke hearts.
  3. Transfer the mixture to a small baking dish. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly brown. Garnish with green onions and tomato.



This was really good. It was quick and easy to make. Tried it with sourdough bread, and it was great. My teen-aged kids loved it with tortilla chips.

Everyone loved it at my New Year's Eve party. I served this in a sourdough bread bowl with bread, melba toast, and tortilla chips. Really good recipe.

I've been making this recipe for years and it is always a hit, wherever I take it. You can keep all the main ingredients in your pantry and make it in a moment's notice. Perfect for unexpected...

Super yummy! The flavors blend wonderfully and the chiles add spunk.

This recipe was disappointing. I didn't have green chilies and substituted 1/4 C of green chili sauce. I used two small jars of marinated artichokes (was a little shy of recommended amount). It ...