Hot Artichoke Dip Recipe -
Hot Artichoke Dip Recipe
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Hot Artichoke Dip

Recipe by  

"This is the best hot artichoke dip ever!"

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 45 mins


  1. In an oven safe bowl, combine artichoke hearts, chile peppers, pimento peppers, mayonnaise, Monterey Jack cheese and almost all of the Parmesan cheese; sprinkle remaining Parmesan cheese on top. Refrigerate for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Bake in preheated oven for 30 minutes, or until lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2004

Easiest and best receipe at my party!! Caught someone licking the spoon :)

Most Helpful Critical Review
Dec 30, 2006

Kind of flat. I thought I had made this before, but when I looked back I had actually made "Yummy Artichoke Dip" from this site which is much better. I added cream cheese to the leftovers to make it more like the other recipe and it improved.


14 Ratings

Jan 22, 2006

This stuff is awesome! I have made it 4 times since I got the recipe and take it to all of our parties. I use 1 can of HOT chilies. It is still very mild, you could use hot for both if you wanted. MMMMM! Enjoy!

Mar 27, 2005

I make this dip a lot for family parties and it is a hit with everyone! I use it as a dip with crackers, but that adds to the carb count. For those counting carbs it would be a great veggie dip for celery or broccoli.

Nov 25, 2004

Made this for Thanksgiving. The women of the family were begging for the recipe! We found monterey jack with jalepenos in it, so we used that. Even the spice-haters in the family loved it. We also used all the parmesan inside and topped off with more. Still wasn't too cheesy. 5 stars, definitely!

Mar 16, 2008

My whole book club LOVED it! Easy to make and lovely to eat.

Oct 11, 2007

Tooooooo good! Toss in some roasted pine nuts for an additional taste kick. Roasted garlic cloves mashed would put this thing way over the top!

Sep 28, 2006

Yum, Yum, Yum!!! I made this recipe last night for my book club, after losing my old recipe. I'm glad I did - it was delicious!! I did reduce the green chilies to one can and added a few sprinkles of garlic powder. Delicious!!


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  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 215 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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